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Recipes with boneless beef chuck

4 recipes that use boneless beef chuck, with photos, step-by-step instructions and cook times. The quickest, Tihlo, takes 100 minutes. It is most often cooked with garlic, ginger and black peppercorns.

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Tihlo

From Enderta in southern Tigray, around Mekelle, tihlo is the dish of celebrations and of guests: small balls of dough made from roasted barley flour are arranged around a bowl of spicy stew, and everyone spears them with a long two-pronged fork and dunks them in. The barley gives a nutty, toasty flavour and a dense, chewy bite that soaks up the red sauce. On fasting days the same balls are dipped into thick shiro; this version uses a beef or lamb stew cooked in oil, so it is dairy free. Barley contains gluten. Chef's tip: make the dough firm, like modelling clay; a dough that is too wet is the usual mistake, as the balls slide off the fork and dissolve in the stew.

100 minEthiopianRice & GrainsSpicy
by KrazyBadal 0 views

Dambun nama

During Ramadan and Eid in Kano, Kaduna and Maiduguri, tins of dambun nama appear on every table: beef boiled tender with onion and ginger, pounded in a mortar until it falls into fine threads, then fried slowly with onion and spices until it is dry, fluffy and golden. It keeps well, which is why it was made before long journeys, and it is eaten as a snack, with rice or tucked into bread. The texture should be like soft wool, not crunchy crumbs. Because the meat is fully cooked before drying, it is safe; store it in the fridge. Chef's tip: let the boiled beef steam dry for ten minutes before pounding, as wet meat clumps in the pan instead of separating into threads, which is the usual mistake.

130 minNigerianMeatGluten free
by KrazyBadal 0 views

Birria de res

Birria comes from Jalisco, where it is the dish of weddings, baptisms and Sunday mornings after a long night, ladled out at market stalls in Guadalajara from dawn. Beef on the bone is rubbed with a paste of guajillo and ancho chillies, vinegar, garlic and warm spices, left overnight in the fridge, then braised for hours until it falls into soft, glossy strands. The cooking liquid becomes the consommé: sip it from a cup, spoon it over the meat in a bowl, or dip tortillas in its red fat and fry them with the beef and a little cheese for crisp-edged tacos. Serve with chopped onion, coriander, lime and a fiery chile de árbol salsa. Chef's tip: skim the red fat off the top of the finished consommé and keep it for frying the tortillas; it gives the tacos their colour and crunch.

285 minMexicanMeatGluten freeSpicy
by KrazyBadal 0 views

Beef ularthiyathu

Among the Syrian Christian families of central Kerala, from Kottayam to Pala, a pan of beef ularthiyathu sits on the table at Christmas and Easter, at weddings and with Sunday appam. The beef is first stewed soft in pepper, fennel and coriander, then roasted slowly in coconut oil with shallots, curry leaves and crunchy slivers of fresh coconut until it turns almost black and every piece is coated. It keeps well for days and is just as good with porotta, rice or a cold glass of something fizzy. Chef's tip: keep the final roast at medium-low and be patient; the dark colour should come from slow caramelising, not scorching.

140 minIndianMeatGluten freeSpicy
by KrazyBadal 0 views

Goes well with boneless beef chuck