How to cook Chuck สันคอ
Pleasantly tender with a little chew and full beef flavour.
Steps
- Steak: cut 2 cm, salt, sear over high heat 3 minutes per side.
- Pull at 54–56°C; rest 5 minutes.
- Braise: cut 4 cm cubes and brown them well.
- Cover with stock or curry, simmer low 2–2.5 hours (pressure cooker ~35 minutes).
- Always slice across the grain.
Tip: Chuck has connective tissue running through it, so rare is chewy – take steaks to medium so the fat and sinew soften. If it's lean, braise it instead.