Making Melt-In-Your-Mouth Deckle of Beef

Beef deckle is an underrated cut of meat that can make for an incredibly tender and flavorful meal when cooked properly The key is low and slow braising to break down the connective tissue With just a few simple ingredients and techniques, you can have fork-tender deckle of beef that literally melts in your mouth.

In this guide, I’ll walk you through everything you need to know to cook deckle of beef at home. We’ll cover:

• What deckle of beef is and why it’s so flavorful
• How to choose the best quality deckle
• Prepping and searing the deckle
• Braising technique and liquid
• Vegetables and seasonings to add flavor
• Serving suggestions for your tender deckle

What is Deckle of Beef?

Deckle of beef comes from the brisket primal cut near the front of the cow It is part of the pectoral muscle that allows the animal to flex its front legs and shoulders This means it gets a lot of movement and activity, resulting in a high concentration of connective tissue.

The deckle is separated from the brisket by a layer of thick fat. This fat seam gives it incredible marbling and flavor. While the brisket flat is leaner and better for slicing the deckle is fattier and more suitable for braising.

Other names for deckle of beef include beef chuck deckle, chuck eye roast, and chuck filet. No matter what you call it, this cut shines when braised low and slow. The collagen melts into luscious gelatin, leaving meat so tender it falls apart at the touch of a fork.

Choosing the Best Quality Deckle

When selecting a deckle roast, here are a few things to look for:

• Marbling – You want heavy marbling running through the meat. The fat equals flavor and tenderness.
• Color – Beef should be a deep red color. The darker and richer the color, the better.
• Size – A 2-3 pound deckle roast is ideal for braising. Make sure it will fit in your braising vessel.
• Freshness – Choose deckle that looks moist with no dry or brown edges. Avoid anything with an off smell.

For the best results, talk to your butcher. Ask them to cut you a deckle roast from a well-marbled choice or prime grade brisket. This will provide the most succulent and beefy tasting deckle.

Prepping and Searing the Deckle

Proper prep and searing are key first steps for braised deckle of beef:

• Trim – Trim off any large pockets of hard fat, but leave a good amount of marbling. This adds flavor.
• Season – Generously season all over with salt and pepper. I also like to add some thyme, rosemary, garlic powder or onion powder.
• Sear – Heat oil in a braising pan or Dutch oven over medium-high heat. Brown the deckle on all sides, 2-3 minutes per side.

Searing adds a caramelized crust that provides texture and rich, beefy flavor. Make sure to sear the ends and sides in addition to the top and bottom.

Once seared, remove the deckle and set aside while you build the braising liquid.

Braising Technique and Liquid

For braised deckle of beef, I prefer a flavorful braise using red wine, onions, carrots, celery, garlic, and beef stock:

• Sauté vegetables – Cook onions, carrots, celery, and garlic in the pan drippings until softened. This adds a flavor base.
• Deglaze – Use red wine to deglaze the pan, scraping up any browned bits. This adds depth.
• Add stock – Pour in beef stock and any additional seasonings. The stock keeps the meat moist.
• Bring to a boil then reduce to a simmer.
• Return the seared deckle to the pan and spoon some of the liquid over the top.
• Cover and braise in a 300F oven until fork tender, about 2-3 hours.

As it braises, the connective tissue breaks down into gelatin and permeates the meat. Be sure to flip the deckle and baste it every 45 minutes for even cooking.

Once fork tender, remove the deckle and let it rest before slicing.

Flavorful Vegetables and Seasonings

When braising deckle, consider adding aromatic vegetables, herbs, and spices:

• Onions – Provide a sweet flavor base. Try yellow, red, or sweet onions.

• Carrots and celery – Classic french trio builds layered flavor.

• Garlic – Adds a punch of savory flavor. Use 4-6 cloves.

• Thyme and rosemary – Earthy herbs complement beef.

• Red wine – For depth of flavor. Cabernet, Merlot or Pinot Noir work well.

• Beef stock – Use good quality stock for maximum flavor.

• Bay leaves – Contribute an earthy background note.

• Peppercorns – Help bring out the beefy notes.

Experiment with different herb and spice blends to put your signature touch on the dish.

Serving Suggestions for Braised Deckle

Fork tender braised deckle of beef is incredibly versatile. Here are some delicious ways to serve it:

• Sliced or shredded – Let the deckle rest, then slice or shred for sandwiches, over noodles or creamy polenta.

• With the braising liquid – Ladle the sliced deckle and braising liquid over mashed potatoes.

• Tacos – Chop or shred the deckle. Pile on corn tortillas with onions, cilantro and salsa.

• Beef bourguignon – For a classic French dish, serve over egg noodles or potatoes.

• Hash – The next day, chop the deckle and combine with potatoes, onions and peppers for delicious hash.

• French dip sandwiches – Pile sliced deckle on rolls and serve with the strained braising liquid for dipping.