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Braise beef, then serve it on bread with a sauce

Black pepper braised beef.

Karoline Boehm-Goodnick

Black pepper braised beef.

Beef chuck is a somewhat inexpensive cut from the front shoulder of the animal, perfect for a long, slow stay in the oven. This braised beef dish, which turns into creamed beef on toast, is a throwback to simpler times when, perhaps, you went to your grandparents’ home for Sunday dinner. Start the braise early in the day to allow plenty of time (the meat takes three hours). Choose thick pieces of chuck and season them generously with salt and a black pepper-flour coating. Then give them a long sear; that process is lengthy but worth the effort. Make gravy, boil some noodles to accompany the dish, and perhaps move your supper to midday for old times’ sake.

This creamed beef on toast is not your old school cafeteria’s. Gone is the salty, dried substance remarkably labeled “chipped beef,” and, over the years, called many less kind names. Instead, start with succulent leftover chuck and meltingly good onions. Make a simple sauce with hot milk and the beef cooking juices, and layer it with the meat and onions on thick slices of toast. The deep flavors will transport you to your childhood in that way in which food can trigger warm memories.

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(For braised beef, beef on toast)

2 pieces (3 pounds each)
beef chuck

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½ cup milk

3 onions

3 cloves garlic

½ bunch fresh parsley


¼ cup coarsely ground
black pepper

5 tablespoons canola oil

½ cup flour

1 bottle red wine

2 cups beef stock

1 tablespoon butter

1 tablespoon flour

4 large slices of bread

Karoline Boehm Goodnick can be reached at kboehmgoodnick@
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