Soul-satisfying cooking – both the process and the results – always benefits from a little preparatory exploration. This holds true as much for ingredients as it does for equipment, chefs, cookbooks and cuisines. And with grocery prices being what they are these days, it’s always a good idea to uncover new options, especially at the meat counter. So if you haven’t chatted with your neighbourhood butcher lately, ask them about the chuck flap tail, a super-versatile (and chef-favourite!) beef cut – and that works beautifully in Filipino-style comfort food like Beef Kare Kare.

All about the chuck flap tail

What is beef chuck flap tail?

The beef chuck flap tail comes from the chuck, the shoulder area. It’s a well-marbled, deeply flavourful cut that stays juicy and tender when cooked slowly. The texture and taste are reminiscent of boneless short ribs—think hearty, beef-forward and seriously comforting.

Why is the beef chuck flap tail such a prized cut of beef?

Butchers and chefs love the chuck flap tail for its tenderness, balance of flavour and value. The fine marbling melts into the meat during cooking, infusing it with a buttery richness usually associated with pricier cuts. It’s also highly adaptable: It can be sold as a larger piece for roasts or trimmed into smaller steaks like Denver steaks or chuck tail flat grilling steaks.

How to cook beef chuck flap tail (Denver steak)

Because of its marbling, the chuck flap tail suits both slow cooking and quick-sear preparations.

For dishes that are cooked low and slow: Try braising, stewing or pot-roasting. Gentle heat brings out a melt-in-your-mouth texture and rich beef flavour. You can also make Beef Kare-Kare (recipe below), a Filipino-inspired comfort food recipe that needs three hours of slow simmering.

For dishes that require faster cooking: Thinly sliced Denver steaks or beef marinating strips are perfect for grilling, pan-frying or simmering in saucy dishes.

What can I use if I can’t find beef chuck flap tail?

If you can’t find chuck flap tail, look or boneless blade roast, brisket flat or cross rib pot roast; they’re excellent stand-ins for those slow-cook recipes. Whether you’re planning a weekend roast or a quick weeknight stir-fry, the chuck flap tail adapts beautifully to your preferred cooking method and cuisine. It’s a cut that rewards patience and curiosity and turns humble ingredients into something rich and rewarding.

Beef Kare-Kare

For a Filipino-inspired feast, try chuck flap tail in this kare-kare recipe – the silky peanut stew shows just how delicious this cut can be. Round out your menu with crispy pan-fried garlic rice, the traditional accompaniment to this Filipino comfort food.

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Ingredients

2 lb 1 kg beef chuck flap tail (Denver steak)
2 tbsp oil
1 onion diced
1 tbsp sweet paprika or annatto
½ cup natural peanut butter unsweetened, unsalted
4 cloves garlic minced
2 tbsp cornstarch or rice flour
2½ cups beef broth
fish sauce to taste (optional)
salt and freshly ground black pepper

Instructions

Cut beef into 6 equal cubes; pat dry with paper towel. Heat oil over medium-high heat in large, heavy bottomed skillet (with lid); brown beef, turning with tongs, for about 10 minutes or until browned on all sides. Using tongs, transfer beef to bowl and set aside.
Reduce heat to medium. Add onion and cook, stirring, for about 5 minutes, until almost translucent. Add paprika, peanut butter and garlic, stirring to combine.
Whisk cornstarch into broth in measuring cup; pour into pan all at once. Bring to a simmer, stirring and scraping up brown bits from pot. Return beef and any accumulated juices to pan.
Cover, reduce heat to low and simmer for about 3 hours, turning beef over occasionally, until beef is fork-tender. Season with fish sauce (if using), salt and pepper to taste.

Notes

Recipe for Filipino-Style Garlic Rice:

Rinse 1½ cups (375 mL) basmati rice in a sieve until water runs clear through it. Bring 3 cups (750 mL) water to a boil in a medium saucepan. Add rice; cover, reduce heat to low and simmer for about 12 minutes or until the water is fully absorbed. Let stand, covered, for 5 minutes. Transfer the rice to a bowl to cool. (Make ahead: Cover cooled rice and let stand at room temperature for up to 1 hour.) To serve, heat a large sauté pan or skillet over medium-high heat. Add 2 tbsp (30 mL) canola or sunflower oil and swirl to coat; add rice. Let the rice crackle and fry, tossing occasionally, for about 10 minutes until warmed and a little crispy. Add 3 cloves garlic, minced and 4 green onions, thinly sliced; cook, folding into rice, for 1 minute. Season to taste with salt and pepper.

Keyword beef, beef chuck, beef chuck flap tail, beef comfort food, beef stew, comfort food, Denver flap

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