Chuck is one of the cheaper cuts of beef, even in Singapore. The same can no longer be said for short rib, which is in such high demand for Kalbi these days that it cost the same or more than a rib-eye…

The keys to a good soft chuck that falls apart without tasting dry and powdery is

1. Use fatty cuts or cuts full of collagen.
2. Cut it into large chunks.
3. Marinade in salt. It helps disrupt the protein so the meat doesn’t squeeze out all the its water.
4. Don’t over cook it. For chunks around an inch thick, pressure cook for 35 min (and cooled naturally).

Add potato and carrot last.

#homemadestew #macadisheats