Best 3 Cross Rib Simmering Steak Recipes

Cross rib simmering steak, also known as chuck flap steak, is a delectable cut of meat that offers an abundance of flavor and tenderness when cooked with the right technique. This cut originates from the shoulder of the cow and is characterized by its well-marbled texture, which makes it ideal for slow-cooking methods such as braising, stewing, or simmering. With its versatility and affordability, cross rib simmering steak presents a fantastic opportunity for home cooks to create mouthwatering and comforting dishes that can elevate any meal. In this article, we will explore the best recipes for cross rib simmering steak, providing step-by-step instructions and highlighting the unique characteristics of this exceptional cut of meat. Whether you prefer a classic beef stew, a savory pot roast, or an exotic stir-fry, we have curated a collection of recipes that will tantalize your taste buds and make cross rib simmering steak a staple in your culinary repertoire.

Here are our top 3 tried and tested recipes!

CROSS RIB SIMMERING STEAK BRAISED WITH ONIONS, MUSHROOMS AND BEEF BROTH

Cross Rib Simmering Steak Braised with Onions, Mushrooms and Beef Broth image

Time 2h

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 pounds cross rib simmering steak, cut into four portions
Salt and pepper to taste
1/4 cup flour
2 Tbsp. olive oil
2 garlic cloves, sliced
2 medium onions, halved and sliced
3/4 pound white mushrooms, quartered
2 Tbsp. Dijon mustard
1/2 tsp. dried thyme
2 cups low sodium beef stock

Steps:

Preheat oven to 350 degrees F. Season beef with salt and pepper, and then coat in flour, shaking off excess. Reserve excess flour. Heat oil in a skillet set over medium-high heat. Add steaks and brown on both sides. Transfer to casserole. Lower heat to medium. Add garlic, onions and mushrooms to the skillet and cook until tender. Stir 3 Tbsp. of the reserved flour into the pan. Stir in mustard and thyme. Slowly pour in, stirring constantly, beef stock. Bring to a simmer. Season to taste and then pour over steaks. Cover and cook in the oven 90 minutes, or until tender.

CROSS RIB ROAST

Cross Rib Roast image

Roast with gravy -- rich flavor...too good not to share!

Provided by Cynthia Betancourt

Categories Main Dish Recipes

Time 3h25m

Yield 8

Number Of Ingredients 15

Ingredients

1 (5 pound) beef cross rib roast
⅓ cup Dijon mustard
10 large cloves garlic, crushed
½ teaspoon freshly ground black pepper
1 tablespoon garlic powder
½ teaspoon salt, or to taste
1 tablespoon dry mustard powder
2 tablespoons light olive oil
1 tablespoon paprika, plus more for sprinkling
1 ¼ cups water
½ cup red wine
1 (1 ounce) package dry onion soup mix
2 beef bouillon cubes
3 cloves garlic, crushed, or to taste
1 (10.75 ounce) can condensed golden mushroom soup

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Place the roast into a roasting pan. In a bowl, mix the Dijon mustard, 10 cloves of garlic, black pepper, garlic powder, salt, dry mustard powder, olive oil, and 1 tablespoon of paprika into a paste. Spread the paste over the top and sides of the roast. Pour the water and red wine into the roasting pan, and sprinkle in the dry onion soup mix. Drop in the beef bouillon cubes. Sprinkle the top of the roast generously with more paprika and 3 more crushed cloves of garlic. Cover the roast with aluminum foil.
Roast in the preheated oven for 1 hour, and reduce temperature to 350 degrees F (175 degrees C). Roast until the meat is tender, about 2 more hours, basting occasionally with pan liquid. Remove foil during last 30 minutes of roasting to help brown the meat. Remove roast to a platter.
Place roasting pan over medium heat, and bring the liquid to a simmer. Scrape up and dissolve any brown flavor bits from the bottom of the pan into the liquid. Stir the golden mushroom soup into the pan drippings until the gravy is smooth and thickened. To serve, slice the roast, pour hot gravy over the slices, and serve with remaining gravy.

Nutrition Facts : Calories 523.2 calories, Carbohydrate 11.8 g, Cholesterol 124.3 mg, Fat 34.8 g, Fiber 1.2 g, Protein 36.1 g, SaturatedFat 12.5 g, Sodium 1268.7 mg, Sugar 1.1 g

SIMMERING STEAK

Simmering Steak image

Make and share this Simmering Steak recipe from Food.com.

Provided by Lois M

Categories One Dish Meal

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3 lbs steak (round or blade)
2 large onions, cut in half
6 carrots, peeled and cut into 3 " chunks
3 large potatoes, peeled and quartered
1 green pepper, seeded and quartered
2 1/2 cups beef broth
2 envelopes knorr hunter gravy mix or 2 envelopes other gravy mix

Steps:

Place steaks in the bottom of a baking dish.
add vegetables.
make instant gravy using beef broth instead of water.
pour gravy into pan, covering contents (add a little extra broth if required).
cover with foil.
bake slow and low, approx 300 f for 2 hours.
It may be necessary to thicken the gravy with a little flour or cornstarch.

Tips:

Choose high-quality cross-rib steak for the best flavor and texture.
Marinate the steak for at least 30 minutes to tenderize it and infuse it with flavor.
Sear the steak in a hot pan to create a flavorful crust and lock in the juices.
Simmer the steak in a flavorful liquid, such as beef broth or red wine, until it is tender and cooked to your desired doneness.
Let the steak rest for a few minutes before slicing and serving to allow the juices to redistribute.

Conclusion:

Cross-rib simmering steak is a simple yet flavorful dish that is perfect for a weeknight meal or a special occasion. By following these tips, you can create a delicious and tender steak that your family and friends will love. So next time you're looking for a new way to cook steak, give cross-rib simmering a try!