Montreal Steak Beef

This Oven-baked Montreal Steak beef is by far my favorite beef recipe and i just seem to not get tired of it. It is so easy to put together and it tastes Uh-mazing! I usually always have this stored in my fridge because it can be stored for weeks (in jars or right in the same dutch oven that you’d use for baking). This meat comes in handy so much because not only it can be served on it’s own, it can be added to lots of other recipes too such as my Red Borsch/Beet Soupsuper simple soup,  quick dinner-rice with beef, sweet n’ sour beef pasta, pilaf or braised cabbage to name a few.

I purposely bake this meat again and again as soon as i run out because it speeds up my cooking on days when i haven’t defrosted my meat the day before or didn’t plan ahead but mostly it’s because i like the taste of it and it makes my dishes taste wonderful.

It also reheats wonderfully and doesn’t have that meat after taste like reheated chicken would normally have. Make this once and use it to try all my other recipes that i mentioned where i use this meat.

Ingredients:

5lbs Beef chuck meat (cut in pieces or use pre-cut beef for stew)

1 1/2Tbsps Montreal Steak Seasoning

1/2 Tbsp Kosher Salt

2-3Tbsps Oil (only add if using lean meat)

1Cup Water

1. Wash the meat very well and transfer to a dutch oven.

2. Season with Montreal Steak, salt and water. Add oil only if meat is lean. (If the meat has a lot of fat, skip the oil as it will be too greasy, if the meat is more lean, add any oil)

3. Mix everything together very well.

4. Preheat your oven to 350F and bake for 2 hours, then mix or break apart the meat as it will clump up together as it bakes. Reduce the temperature to 250F and bake another 2 hours. (check for softness after 1hr 30 min. If the meat is soft and falling apart, it is ready to take out of the oven, if it is still kind of hard, continue baking another half hour and check again.)

The meat should almost be falling apart when it is ready.

If you will be storing the meat in jars in the fridge,add the meat while it is still hot into clean sterilized jars and flip the jar upside down after tightly closing the lid. This will help suction happen and keep your meat fresh longer.

Enjoy!

 

5 from 3 votes
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Montreal Steak Beef

Seasoned and baked to perfection beef meat that is not only delicious on its own but can also be used in various different dishes where meat is needed.

Author Alena's Home Cooking

Ingredients

  • 5 lbs Beef meat (or pre-cut beef for stew)
  • 1 1/2 Tbsp Montreal Steak Seasoning
  • 1/2 Tbsp Kosher Salt
  • 2-3 Tbsp Oil (add only if using lean meat)
  • 1 Cup Water

Instructions

  1. 1. Wash the meat very well or soak in cold water for at least 1-2 hours, squeeze out access water and transfer meat to a dutch oven.

    2. Season with Montreal Steak and Salt and add oil if needed ( If the meat has a lot of fat, skip the oil as it will be too greasy, if the meat is more lean, add any oil)

    3. Add water and mix everything together very well.

    4. Preheat your oven to 350F and bake for 2 hours, then mix or break apart the meat as it will clump up together as it bakes. Reduce the temperature to 250F and bake another 2 hours. (check for softness after 1hr 30 min. If the meat is soft and falling apart, it is ready to take out of the oven, if it is still kind of hard, continue baking another half hour and check again.)

    The meat should almost be falling apart when it is ready.

    If you will be storing the meat in the fridge, let it cool completely before transferring to jars or other containers.

    Enjoy!

If you make this recipe tag @alenashomecooking on instagram and hashtag it #alenashomecooking or by clicking the social icons on top of this page.

More recipes to try using this Baked Beef Meat:

Quick dinner – Rice with Beef
Beet Soup/Red Borsch
My Super Simple Soup

         Sweet n’ Sour Beef Pasta

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