Instructions

1. Season the steaks to taste, using your choice of dry spices and liquid marinade. Liquid marinade is recommended for lean beef chuck because it adds moisture to the meat. Cover the meat and refrigerate for at least one hour or overnight for the best flavor infusion.

2. Heat just enough cooking oil to line the bottom of a Dutch oven over medium-high heat. The oil should sizzle if a drop of water hits it. If you don't have a Dutch oven, any pan with a tight-fitting lid will work.

3. Add the cross-cut steaks to the hot oil and cook each side for 2 to 3 minutes or until they develop a good sear, indicated by a dark brown color. Remove the steaks from the pan and reduce the heat to medium or medium-low.

4. Add chopped aromatic vegetables to the pan and cook in the oil to add more flavor to the pan. The most basic aromatic vegetables are known as a mirepoix blend, which includes onion, carrots and celery. You can add other ingredients to suit your taste, such as garlic, fennel, parsnips, mushrooms and diced peppers. Remove the vegetables from the pan when caramelized or a deep brown color.

5. Add a splash or two of a braising liquid to the pan and use a wooden spoon or spatula to scrape the stuck-on steak and vegetable bits from the sides of the pan, a process called deglazing. These bits that cook to the side of the pan lend a rich flavor to the braising liquid. Common braising liquids include dry red or white wine, beef broth, dark beer or plain water.

6. Add more braising liquid to the pan to a depth equal to one-fourth to one-half the thickness of the steaks. The steaks should not be submerged in liquid when added back to the pan. Use a braising liquid other than the liquid you used to deglaze the pan so the flavors in the meat and liquid are layered and more complex. Bring the liquid to a boil and reduce the heat to medium-low or low so the liquid simmers.

7. Return the cross-cut steaks to the braising pan. Spoon the braising liquid over the steaks and cover with a lid. You might also wish to return the caramelized aromatic vegetables to the pan so they can continue to flavor the meat and sauce.

8. Simmer the steaks in the braising liquid for about 90 minutes, turning occasionally. Add more liquid to the pan as it cooks down, but never cover the meat with liquid. If desired, you can add vegetables to the pan about 45 minutes before the meat is done.

9. Remove the meat and vegetables from the pan after 90 minutes; the internal temperature for beef should reach a minimum of 160 degrees Fahrenheit, but there's really no need to use a meat thermometer with such as long cooking time.