Rubbed Chuck Tender with Vanilla-Onion Confit

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
20 portions

A little tricky to cook, chuck tenders are very flavorful and tender when cooked correctly. This recipe features Worcestershire sauce, chipotle adobo, chili powder, paprika and ground nutmeg.

Ingredients

1⁄4 cup Worcestershire sauce
1⁄2 tbsp. chipotle adobo
2 tbsp. salt
1⁄2 tbsp. black pepper
1 tbsp. granulated garlic
1 tbsp. granulated onion
1⁄2 tbsp. paprika
1⁄2 tbsp. chili powder
1⁄2 tsp. ground nutmeg
41⁄4 lb. chuck tenders
1 lb. butter
10 lb. julienne onion
1⁄2 cup sugar
Vanilla bean seeds, scraped from one pod 

Steps

1. Preheat oven to 300°F. Mix Worcestershire sauce with chipotle adobo.

2. Mix salt, pepper, garlic, onion, paprika, chili powder and nutmeg together to form seasoning rub.

3. Rub chuck tenders lightly with Worcestershire sauce mixture and then seasoning mixture. Place tenders onto baking sheet at room temperature for 20 to 30 minutes.

4. Prepare vanilla-onion confit by putting remaining ingredients in large saucepan and turning to medium heat. Place lid on top and allow onions to cook, stirring occasionally. After 30 minutes, onions will begin to darken. Stir onions constantly for an additional 2 to 3 minutes and remove from heat. Confit should be light brown but can caramelize to deep brown if desired. Once confit has cooled slightly, taste and season lightly with salt if desired.

5. Place chuck tenders in preheated oven and roast for 15 to 20 minutes, or until internal temperature reaches 145˚F. Remove from oven and allow to rest for 10 minutes before slicing. Serve with confit.

Recipe by Colorado Springs School District 11, Colorado Springs, Colo.

More From FoodService Director

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

FSD Resources