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Old 02-12-2017, 11:09 AM   #11
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Quote:
Originally Posted by GotGarlic View Post
Well, no, either it is or it isn't. It's a fact or it's not.

It looks like I confused chuck eye steak with chuck steak. Sorry about that.

https://grillinfools.com/blog/2013/0...uck-eye-steak/
Let me correct myself. IMO, chuck eye steaks are in the same league as NY Strip and Ribeye. I have never seen a whole chuck eye personally.
And you are correct. Chuck steak and chuck eye steak are not the same by a country mile.
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Old 02-12-2017, 12:43 PM   #12
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Originally Posted by Roll_Bones View Post
Let me correct myself. IMO, chuck eye steaks are in the same league as NY Strip and Ribeye. I have never seen a whole chuck eye personally.
You just said the same thing with different words...

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Originally Posted by Roll_Bones View Post
And you are correct. Chuck steak and chuck eye steak are not the same by a country mile.
It's just one rib down the spine, actually...
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Old 02-14-2017, 07:06 AM   #13
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This can be used as a marinade for tough beef cuts. Thinned out it will also make a great braising liquid after the fact. Post 9.

Need help settling argument about steak marinade.
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anchovy, beef, beef chuck eye roast, cook, garlic, mushroom, onion, recipe, roast, tomato

Beef Chuck Eye Roasts Slow cooked I decided to make these 2 - 3 lb beef chuck eye roasts. On sale for $3.29/lb. In a large roasting pan: 2 medium onions chopped about 2 cups 3 large cloves of garlic chopped or teaspoon of dehydrated garlic 1 quart of water 3 tablespoons beef base 1 pint of thick tomato sauce 2 teaspoons thyme 2 tablespoons Worcestershire sauce 3 tablespoons Soy Sauce 1 tablespoon anchovy paste 4 tablespoons ground dried shiitake mushrooms (optional: 1/2 cup red wine, pepper) I mixed up all the stuff above for a braise in the roaster pan. Cut up the 2 - 3 lb roasts into chunks. I cut them about 1 inch by 1 inch but larger or leaving them whole would still work. Add the beef. Do not cover. Cook at 350 degrees F for 1 hour to get it all hot. Turn down oven to 275 degrees F and let cook stirring occasionally for 4 hours or until about half the liquid is gone. As it cooks the beef browns and the top of the thickening liquid browns giving it a beautiful flavor. I just tasted it and it tastes luxurious. The beef is fork tender. The sauce is not smooth but lovely. I hope you try it. 3 stars 1 reviews
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