The chuck cover (#7 Michaseh HaTzlah) is a less expensive piece of meat that is usually overlooked by Americans because no one knows what to do with it.
A chuck cover does just that; it covers the shoulder blade and the cuts of meat found under it, namely #4, #5 and #6, which are all cuts from the beef chuck.
The #7 is a muscle group that is constantly being used, so it’s a tough piece of meat that needs to be cooked for a long time. Unless you want to use it for a London Broil, in which case you just need to slice it thinner. It’s an excellent pot roast, or as I’ve prepared it, great for braising. One of the advantages of stovetop braising vs. oven cooking is that the direct moist heat method lets you cook the meat more quickly.
Enough chit chat. Let’s get to work.
The whole piece of meat is rather flat, which means it’s going to cook quickly. Unwrap the meat and lay it out as flat as possible.
The piece in this package had some odd-shaped pieces connected to it. I trimmed those away, as well as cleaned up the connective tissue on the underside. If you read my post on preparing a shoulder roast, you’ll know how it’s done. When I was done, I had three sizable pieces and scraps for stock.
I seasoned the meat with a little olive oil and salt and pepper, and put them aside to prepare the aromatics.