Boil it till the pot runs dry, then squeeze a bottle of cheap BBQ sauce on top.
munky8758
Tacos
Beneficial_Goal1766
Korean BBQ
Soledaddy873
Texas Red
Infamous_Hyena_8882
You covered up the sticker that says what it is, we see what you paid and we see where it came from. I’d probably throw it in a crockpot, make a pot roast.
Opening-Restaurant83
Ingredients: • 3-4 lb Wagyu chuck roast • 2-3 cups beef broth or stock • 1 large onion, sliced • 4-5 carrots, peeled and chopped into large chunks • 4 celery stalks, chopped • 4 Yukon gold potatoes, diced (optional) • 2-3 garlic cloves, minced • Salt and black pepper to taste • 2 bay leaves • Optional: 1 cup red wine for deglazing, fresh herbs like thyme or rosemary (2-3 sprigs), olive oil for searing Steps: 1. Prep the roast and oven: Preheat your oven to 300°F. Pat the Wagyu chuck roast dry with paper towels and season generously with salt and pepper on all sides. For added flavor, rub with minced garlic.  2. Sear the roast: Heat 1-2 tablespoons of olive oil in a large Dutch oven over medium-high heat on the stovetop. Sear the roast on all sides until a deep golden-brown crust forms, about 3-4 minutes per side. This step enhances flavor and locks in juices.  Remove the roast and set aside. If using red wine, deglaze the pot by adding it and scraping up the browned bits, then reduce slightly. 3. Sauté vegetables: In the same Dutch oven, add the sliced onion, carrots, celery, and potatoes (if using). Sauté for 4-5 minutes until slightly softened. Add the minced garlic and cook for another minute. 4. Assemble and braise: Return the seared roast to the pot, nestling it among the vegetables with the fat cap up. Pour in the beef broth (and reduced wine, if using) until it comes about halfway up the roast—don’t fully submerge it. Add bay leaves and any herbs. Bring to a simmer on the stovetop, then cover tightly with the lid.  Transfer to the preheated oven and braise for 3-4 hours, or until the meat is fork-tender and reaches an internal temperature of 195-205°F for easy shredding.  Check halfway through and add more broth if the liquid reduces too much. 5. Rest and serve: Remove from the oven and let the roast rest in the pot for 10-15 minutes. Slice or shred the meat, and serve with the braised vegetables. Strain the juices to make a gravy by thickening with a cornstarch slurry if desired.
fixingmedaybyday
Crock pot barbacoa.
MobileSurprise7087
London Broil with mushroom gravy
Strong_Opportunity_1
American beef no matter what cut it just looks grim. Corn fed rubbish
Fishboy9123
Hungarian goulash
Affectionate-Sun2316
Beef Stroganoff
Emily_Porn_6969
Crock pot for me .
Impressive_One2846
Pepper steak
AdagioRelevant8212
Hammer it down with a tenderizer, put it in a marinade for a day or two, sear to a mid rare, slice against the grain. Likely an ancho chili marinade of some sort. Either serve with a compound butter on it with some veg and a starch, or go trashy, throw some American cheese on that baby, and slap it on a nice toasted bun with an aioli, lettuce, and tomato.
Neither_Depth721
Carne asada, marinate in OJ, beer a couple of lime, and few splashes of soy sauce. Season salt and pepper. Grill on a HOT grill real quick then slice against the grain and finish with maldon salt
Northshoresailin
I can’t believe nobody has said Chicken Fried Steak! Make some cream gravy and you have a Texas delicacy!
USMC_Tbone
Fajitas
mikja215
Grill those are bone-in Chuck eye steaks
Big_One7083
Quick saute in olive oil and garlic after I get a little color on all. If you need to do batches it’s ok. Layer each thin browned steak with a little nice spaghetti sauce, provolone, mozzarella and parm put back in your pan on a low simmer with a tiny bit of water and it will get real tender and all the cheese and sauce with flavor each other. I’ll do several pounds when I find deals on thin sliced steaks. Layers in the pan help it along nicely.
brokensharts
Carneasada seasoning on the grill
Hrenklin
Grab some keisers and make a wicked sammich
InkyFingers60
We just chopped one up like that. Made a tasty beef stew
grahamasterflas
Is Angus just the race of the cow? Are some races better than others, in cows?
Warm-Salamander-3053
Carne asada! Salt,pepper, garlic,cumin,cilantro,lime and some orange juice let marinade a couple hours or how ever deep you want the flavor and grill it. Slice against the grain not with the grain and enjoy with some tortillas
GraveyardDoc
I would make a kick-ass steak and cheese
soze24
Steak sandwich on a hoagie roll with grilled onions lettuce onions pickles and tomato. Id do some cheese and mayo as well.
BuffaloGwar1
Pickle it with corned beef spices in the fridge for a week.
30 Comments
Tacos. Marinade with lime juice cilantro onion slices salt pepper garlic powder and grill
Cheese steak sandwich
https://preview.redd.it/n93c73s28xgg1.png?width=569&format=png&auto=webp&s=c5502e1143bf46f87aa0671c2bb5c6c1d27c9ccb
Boil it till the pot runs dry, then squeeze a bottle of cheap BBQ sauce on top.
Tacos
Korean BBQ
Texas Red
You covered up the sticker that says what it is, we see what you paid and we see where it came from. I’d probably throw it in a crockpot, make a pot roast.
Ingredients:
• 3-4 lb Wagyu chuck roast
• 2-3 cups beef broth or stock
• 1 large onion, sliced
• 4-5 carrots, peeled and chopped into large chunks
• 4 celery stalks, chopped
• 4 Yukon gold potatoes, diced (optional)
• 2-3 garlic cloves, minced
• Salt and black pepper to taste
• 2 bay leaves
• Optional: 1 cup red wine for deglazing, fresh herbs like thyme or rosemary (2-3 sprigs), olive oil for searing
Steps:
1. Prep the roast and oven: Preheat your oven to 300°F. Pat the Wagyu chuck roast dry with paper towels and season generously with salt and pepper on all sides. For added flavor, rub with minced garlic. 
2. Sear the roast: Heat 1-2 tablespoons of olive oil in a large Dutch oven over medium-high heat on the stovetop. Sear the roast on all sides until a deep golden-brown crust forms, about 3-4 minutes per side. This step enhances flavor and locks in juices.  Remove the roast and set aside. If using red wine, deglaze the pot by adding it and scraping up the browned bits, then reduce slightly.
3. Sauté vegetables: In the same Dutch oven, add the sliced onion, carrots, celery, and potatoes (if using). Sauté for 4-5 minutes until slightly softened. Add the minced garlic and cook for another minute.
4. Assemble and braise: Return the seared roast to the pot, nestling it among the vegetables with the fat cap up. Pour in the beef broth (and reduced wine, if using) until it comes about halfway up the roast—don’t fully submerge it. Add bay leaves and any herbs. Bring to a simmer on the stovetop, then cover tightly with the lid.  Transfer to the preheated oven and braise for 3-4 hours, or until the meat is fork-tender and reaches an internal temperature of 195-205°F for easy shredding.  Check halfway through and add more broth if the liquid reduces too much.
5. Rest and serve: Remove from the oven and let the roast rest in the pot for 10-15 minutes. Slice or shred the meat, and serve with the braised vegetables. Strain the juices to make a gravy by thickening with a cornstarch slurry if desired.
Crock pot barbacoa.
London Broil with mushroom gravy
American beef no matter what cut it just looks grim. Corn fed rubbish
Hungarian goulash
Beef Stroganoff
Crock pot for me .
Pepper steak
Hammer it down with a tenderizer, put it in a marinade for a day or two, sear to a mid rare, slice against the grain. Likely an ancho chili marinade of some sort. Either serve with a compound butter on it with some veg and a starch, or go trashy, throw some American cheese on that baby, and slap it on a nice toasted bun with an aioli, lettuce, and tomato.
Carne asada, marinate in OJ, beer a couple of lime, and few splashes of soy sauce. Season salt and pepper. Grill on a HOT grill real quick then slice against the grain and finish with maldon salt
I can’t believe nobody has said Chicken Fried Steak! Make some cream gravy and you have a Texas delicacy!
Fajitas
Grill those are bone-in Chuck eye steaks
Quick saute in olive oil and garlic after I get a little color on all. If you need to do batches it’s ok. Layer each thin browned steak with a little nice spaghetti sauce, provolone, mozzarella and parm put back in your pan on a low simmer with a tiny bit of water and it will get real tender and all the cheese and sauce with flavor each other. I’ll do several pounds when I find deals on thin sliced steaks. Layers in the pan help it along nicely.
Carneasada seasoning on the grill
Grab some keisers and make a wicked sammich
We just chopped one up like that. Made a tasty beef stew
Is Angus just the race of the cow? Are some races better than others, in cows?
Carne asada! Salt,pepper, garlic,cumin,cilantro,lime and some orange juice let marinade a couple hours or how ever deep you want the flavor and grill it. Slice against the grain not with the grain and enjoy with some tortillas
I would make a kick-ass steak and cheese
Steak sandwich on a hoagie roll with grilled onions lettuce onions pickles and tomato. Id do some cheese and mayo as well.
Pickle it with corned beef spices in the fridge for a week.