One of my best chucks

[sonofabutcher]

I really love Malcom Reed’s red wine mushroom sauce and I make it all the time when grilling steaks. After putting the chuck on the 26  for some smoke , I headed to the store to get the usual green bell peppers ,  onions , and jalapeños . On the way to the store  the idea to incorporate the red wine reduction sauce hit me and I went with it. I basically tripled Malcom’s recipe to get enough sauce and I let it simmer down till it was thick. Knew the chuck fat would still render when in the Dutch oven and thin it down. Laid the chuck on top of the sauce and topped it off with one onion and mushrooms. Braised till it fork tender and shredded it. The mushrooms soaked up all that flavor and still had nice texture to them. The flavors from the reduction sauce mixed with the beef fat is magical !


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[Mike in Roseville]

That looks awesome Brian!


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[bbqking01]

Holy cow!! Now you went and did it...I’m going to have to try that! Looks stupendous!


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[sonofabutcher]

Thanks guys , It was fantastic. Lot of great flavors from the smoke , the sweet acidity from the red wine and Worcestershire, and the richness of the fatty chuck .


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[greenweb]

That looks and sounds delicious. Nice work.

[HoosierKettle]

Sounds and looks incredible!


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[jhagestad]

Love MR's videos! That looks fantastic!!!

[sonofabutcher]

Thanks everyone. Here is my recipe. I normally don’t worry about saving recipes but this creation was too good not to and I didn’t want to forget anything.


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[sonofabutcher]

Red wine chuck roast
Smoke 4 lb roast for a few hours till desired bark and color formation. While roast is smoking make the red wine reduction sauce in dutch oven.

Sauce recipe
1)Sauté 2 shallots diced fine , 3 tbsp of minced garlic, and 2 tbsp of butter .
2)Add 16 oz of baby bellas caps and 16 oz of baby bellas sliced and season with SPG
3)Add 1 1/2 cups of Worcestershire & 3/4 cup of red wine or cooking wine
4)sauté on medium heat till sauce thickens (took about 30 minutes)

Add smoked chuck roast on top of the reduction sauce and top with 16oz of baby bella caps and one onion sliced . Cover dutch oven and braise till fork tender .


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