Slow braised mandarin chuck on the bone

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Ever since I read ‘Thin Blue Smoke’, where pulled chuck was mentioned, I’ve been trying different versions of chuck beef on the bone. This one worked very well, and I used it for tacos. After cooling, merely pull chunks of meat off the bone, set aside, and briefly pan fry to heat up before serving. I like this cut of beef cooked with citrus, and I had some mandarins that were too bitter to eat, so I minced them up into the marinade. Here’s the recipe!

3-4 lb (1.5-2 kg) chuck beef on the bone

6 cloves garlic, finely minced

3 mandarins, finely minced

2-3 bay leaves, crushed

2 Tb ground cumin

1 tsp dried thyme

1 tsp dried rosemary

1 tsp ground allspice

1 Tb salt

Mix up the marinade, rub the meat down, and let sit for 24 h. Preheat an oven at 150 C (300 F), as well as preheat a bbq grill. Wipe off as much marinade from the meat as possible, and grill off on the bbq until browned and caramelised. Take the meat off the bbq, and wrap well in a first layer of baking (parchment) paper followed by foil. Place the wrapped meat on a baking dish, in the oven, for 2.5 hours. Remove from the oven and let cool, still wrapped, until room temperature. Pull the meat apart as needed!

 

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