Ingredients
Method
Preheat and Prepare
- Preheat your oven to 160°C (325°F). Season the 4 chuck steak portions generously on both sides with the 10g sea salt and 4g black pepper, pressing the seasoning into the meat.
Sear the Beef
- Heat the 30ml olive oil in a Dutch oven over high heat until shimmering. Sear the seasoned steaks for 3 minutes per side until deeply browned and a dark crust forms. Work in batches if needed to avoid crowding. Remove steaks to a plate and set aside.
Build the Aromatics
- Reduce heat to medium. Add the 100g chopped onion to the pot with the rendered fat and cook for 5 minutes, stirring occasionally, until softened and translucent. Add the 4 smashed garlic cloves and cook for 1 minute until fragrant.
Create the Braising Liquid
- Pour in the 250ml beef stock and 125ml red wine, scraping up all the browned bits from the bottom of the pot with a wooden spoon. Add the 15ml Worcestershire sauce, 4 thyme sprigs, and 2 bay leaves. Stir to combine.
Braise in the Oven
- Return the seared steaks to the pot, nestling them into the liquid. The liquid should come halfway up the sides of the meat. Bring to a simmer on the stovetop, then cover tightly with a lid and transfer to the preheated oven. Braise for 2 to 2.5 hours until the meat is fork-tender and pulls apart easily.
Finish and Serve
- Carefully remove the steaks from the pot and place on a serving platter. Strain the braising liquid through a fine-mesh sieve, discarding the solids. Spoon the rich sauce over the meat and serve immediately.
Notes
- Chuck steak contains abundant collagen that melts during the long, slow braise, transforming tough meat into succulent, tender perfection
- Don't rush the initial sear—that deep browning is where most of the dish's complex flavor develops
- The liquid should maintain a gentle simmer in the oven, never reaching a rolling boil, which keeps the meat tender
- This dish actually improves overnight as the flavors meld and deepen; reheat gently on the stovetop before serving