Dry-aged chuck has intense and lovely flavours. Our beef chuck has been dry-aged for at least 7-14 days. This is a perfect combination with a slow cooking recipe – the beef chuck roast has lots of tissue, long, slow cooking turns the meat very juicy and almost satin-like in texture. This will transform into a stunning meal. The chuck is also economical!
The beauty of this is that you can create your own pulled beef creation. You can fill a burger, put them between pita breads/wraps or use as a pizza topping. It goes with almost anything!
Some ideas for extra oomph!
Onions, chilli, shredded lettuce, arugula, fresh mangoes pieces, pickles – get creative, have fun!
We suggest setting it to cook in the morning for dinner or even better, the night before. It is real simple!
1 cup Italian san Marzano tomato puree – Available at The Meat Up.
0.5 cup dark brown sugar
3 tbsp vinegar
2-3 cloves of garlic, smashed
0.5 cup of water
2 tbsp Worcestershire sauce
1.5kgs dry-aged beef chuck
1 tbsp of Argentina meat rub – this is a classic meat rub, adding robust flavours to your casserole. Available at The Meat Up.
1 onion, roughly chopped
Salt and pepper
- Prep your meat lovingly with all that meat rub and let sit for a while, say 15mins.
- Mix all the sauce ingredients into a large slow cooker and stir well.
- Throw in onions.
- Place your meat on top of the onions.
- Set your slow cooker to low and cook for 8 hours. And then get on with your day!
8 hours later… you should be able to pull the beautiful meat apart with a fork. Shred meat up and return to the slow cooker, mixing well with the sauce. Salt and pepper to taste. Serve warm!