Rubbed Chuck Tender with Vanilla-Onion Confit
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.
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
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.