Seven Bone Steak Recipes
SEVEN BONE STEAK
The 7-bone chuck steak is a pretty tough piece of meat, but it does have a lot of flavor. It is also inexpensive and needs to be braised to best results. This recipe is done in the oven. It is adapted from a blog - Happy Stove, http://www.happystove.com.
Provided by threeovens
Categories Steak
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 250 degrees F.
- Season steak with salt, pepper, and garlic; rub seasoning all over to distribute evenly. Brown meat for 3-4 minutes on each side in a roaster.
- Lay the rosemary sprigs on top; roast for about 1 hour.
- Pour wine over steak and continue to roast 1 hour. Add potatoes, carrots and sliced mushrooms and cook with roast an additional 45-60 minutes.
- Let rest 10 minutes then slice into serving pieces.
Nutrition Facts : Calories 205.6, Fat 0.6, SaturatedFat 0.1, Sodium 64.4, Carbohydrate 41.1, Fiber 5.3, Sugar 6.2, Protein 6.3
CAJUN SEVEN (7) STEAK
Posting for Zaar World Tour 5. Another find off realcajunrecipes.com by Maw-Maw's Kitchen and her friend Donna who supplies her Seven Steaks. A common Cajun dish is smothered 7 steaks. Cooked very simply with very browned onions, garlic, bell pepper, and generally served with hot cooked rice. The seven-bone or center chuck gets its name from its bone, which is shaped like the number seven. This steak lends itself well to braising.
Provided by Thea
Categories Meat
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wipe the steaks dry and season the seven steaks with salt, black pepper,cayenne, garlic and onion powder or use any type Cajun seasoning combination. In a cast iron skillet, heat the oil over medium-high heat, add the steaks and brown the meat on both sides. Remove the meat from the pan after browning; add the sliced onions, bell pepper and garlic; sauté until the onions are soft and starting to caramelize.
- Return the steaks to the skillet and the add beef stock or water. There should be enough stock or water to cover the meat mixture. Stir to blend and then bring the mixture to a boil. Reduce the heat to simmer. Cover and cook approximately one hour or until fork tender. The water will reduce and the result will be a light brown oniony gravy. If the gravy is to thin; move the lid on the skillet and allow some steam to escape thereby reducing the thinness of the gravy. Serve the gravy and meat over rice or creamed potatoes with sweet petit pois peas and sliced cabbage slaw. With this dish you just "gotta lick the bone".
Nutrition Facts : Calories 238.2, Fat 20.3, SaturatedFat 2.2, Cholesterol 26.3, Sodium 1020.4, Carbohydrate 3.3, Fiber 0.6, Sugar 1.1, Protein 10.9
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