Plate boil beef refers to a cut of meat that is simmered in liquid until fully cooked. This moist heat cooking method tenderizes tougher cuts of beef by gently breaking down the connective tissues. Plate boil beef makes for a delicious and affordable family meal. Read on to learn more about how to choose, prepare, and serve this comforting beef dish.
What cut of beef is used for plate boil?
Plate boil beef typically uses chuck cuts taken from the shoulder region of the cow. Chuck Steak, chuck roast, or chuck short ribs work well for this cooking technique. Chuck comes from a hard-working part of the animal, so it contains a high amount of connective tissue. The collagen melts into gelatin when cooked low and slow in liquid. This gives the beef a fork-tender texture and rich, beefy flavor.
Other names for plate boil or simmered beef dishes include pot roast, Yankee pot roast, braised beef, and beef bourguignon. While the prep methods vary slightly, they all rely on braising less expensive cuts of meat in seasoned liquid to create a hearty one-pot meal.
Why simmer beef instead of oven roasting?
There are a few advantages to choosing a plate boil cooking method for tougher cuts of beef:
- Tenderizing – The slow wet heat tenderizes by converting collagen to gelatin.
- Flavor – The seasonings infuse deep into the meat.
- Convenience – Everything cooks in one pot with little monitoring needed.
- Budget – Chuck roast costs less than prime rib or tenderloin.
While oven roasting can produce delicious beef too, the quick dry heat often leaves cheaper cuts tough. Simmering forms a more tender texture. The meat also bastes in the flavorful cooking liquid instead of needing manual basting. For homey, fuss-free comfort food, plate boiled beef can’t be beat.
How to choose a good plate boil beef roast
When selecting a chuck roast for plate boiling, keep these tips in mind:
- Choose a size that will feed your crowd, usually 2-4 pounds.
- Look for uniform marbling for flavor and tenderness.
- Pick roasts with good marbling but not excess fat around the edges.
- Ensure the meat looks deep red instead of brown.
- Check the sell-by date for freshness.
Well-marbled chuck roasts hold up especially well to moist cooking methods. The fat bastes the meat and prevents it from drying out. For pot roasting, you’ll want a roast sized to fit your Dutch oven or slow cooker with a bit of room to spare. This allows the meat to cook evenly when submerged in liquid.
How to prepare plate boil beef
Prepping a chuck roast for plate boiling involves just a few easy steps:
- Rinse the meat under cold water and pat dry.
- Season generously with salt and pepper or other spices like garlic powder.
- Sear all sides in a skillet with oil to brown the exterior.
- Transfer to a Dutch oven or slow cooker and add your braising liquid.
Browning the exterior adds richer flavor from the Maillard reaction. This caramelization process intensifies the savory, roasted notes. Be sure to pat the meat dry before searing so the seasonings stick. Use high heat to quickly brown without overcooking the interior.
What braising liquid is used?
The braising liquid provides moisture and flavor. Water, broth, wine, and juices work well. Here are some common pot roasting braising liquids:
- Beef broth or stock
- Red wine or beer
- Onion, carrot, celery juice from sautéing (mirepoix)
- Tomato juice or crushed tomatoes
- Water with bouillon cubes or granules
Aim to cover at least halfway up the sides of the meat. The liquid should come about 3/4 inch up the pot roast. Submerge the meat completely in a slow cooker. Adding aromatic veggies like onions, carrots, garlic, and herbs infuses extra flavor. Potatoes can cook right in the pot too.
How long to plate boil beef roast?
Cooking time depends on a few factors like size, oven temp, and appliance used. Here are some general plate boil beef roast guidelines:
- 300°F oven: Allow 30-40 minutes per pound.
- 250°F oven or Dutch oven: Allow 45-60 minutes per pound.
- Slow cooker low: Cook 8-10 hours.
- Slow cooker high: Cook 4-6 hours.
Test for doneness around the low end of those ranges. When cooked properly, a fork should slide in smoothly with no resistance. The meat shreds easily too. If still tough in spots, cover and cook longer, checking every 30-60 minutes until tender.
How to make pot roast more flavorful
Pot roasting offers many opportunities to add taste. Consider these tips for maximizing flavor:
- Brown the meat well before braising.
- Sauté aromatics like onion, garlic, carrots, and celery.
- Deglaze the pan with wine or broth to scrape up browned bits.
- Choose a flavorful braising liquid like tomato sauce or beef broth.
- Add a bouquet garni of herbs.
- Stir in spices like bay leaves, paprika, chili powder, or Italian seasoning.
- Use small red potatoes, pearl onions, and baby carrots for flavor and color.
Letting the pot roast rest after cooking allows the juices to absorb back into the meat too. Skimming excess fat from the cooking juices yields a more concentrated sauce.
How to thicken the cooking liquid
The braising liquid reduces down into a lovely sauce or gravy. Here are some tips for thickening:
- Mix cornstarch with cold water and whisk into the hot liquid.
- Stir in a roux by whisking flour into melted butter then adding to the sauce.
- Mash in some of the cooked potatoes to add starch.
- Simmer uncovered until reduced to desired consistency.
- Finish with heavy cream or cream cheese stirred in.
For special occasions, enrich the gravy with a dash of red wine or balsamic vinegar. The resting time lets you defat the liquid too. Removing excess fat improves the flavor and thickness.
What are the best side dishes?
Plate boil beef begs for comfort food side dishes that soak up the delicious sauce. Recommended accompaniments include:
- Mashed potatoes
- Buttered egg noodles
- Rice or barley pilaf
- Crusty bread for dipping
- Steamed vegetables like green beans, broccoli, or carrots
- A fresh green salad
Roasting vegetables like brussels sprouts or root veggies in the oven provides a nice contrast of flavors and textures too. Don’t forget to pour the savory gravy over everything!
Conclusion
Plate boil beef offers a reliably delicious one-pot meal the whole family will love. Choose a well-marbled chuck roast sized to feed your crowd. Sear before gently braising in flavorful liquid until fork tender. Cook’s tips like browning the meat, reducing the sauce, and adding aromatics amplify the savory roasted flavors. Serve with mashed potatoes, noodles, or rice to soak up the tasty gravy. With minimal prep, you can let your oven or slow cooker do most of the work for comforting plate boil beef.