Angus Chuck Flap Tail Recipe

Prepare the Beef

Pat the Angus chuck flap tail dry with paper towels. Season generously with salt and black pepper on all sides.

Chop Vegetables

Dice the onion, mince the garlic cloves, and chop the carrots and potatoes into bite-sized pieces.

Sear the Beef

In a large skillet or Dutch oven, heat olive oil over medium-high heat. Once hot, add the seasoned beef and sear for about 4-5 minutes on each side until browned. Remove the beef and set aside.

Sauté Vegetables

In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes until softened. Add the chopped carrots and potatoes, and cook for another 5 minutes.

Add Liquids

Pour in the beef broth and, if using, the red wine. Stir in the fresh thyme and bay leaves. Bring the mixture to a simmer.

Combine and Cook

Return the seared beef to the pot, ensuring it is submerged in the liquid. Cover and reduce heat to low. Let it simmer for about 2-3 hours until the beef is tender.

Serve

Once the beef is tender, remove it from the pot and let it rest for a few minutes. Slice against the grain and serve with the vegetables and broth.