Runderlapjes (Braised Chuck Steak)


  • 2 pounds bonelass chuck steak, cut into one-inch thick slices
  • 3/4 cup Cabernet Sauvignon or other dry red wine (cheep wine is ok)
  • olive oil
  • butter
  • salt
  • pepper


  1. Salt and pepper the steak to taste (I use quite a bit). On the stove top, brown all sides of the chuck steak in olive oil and butter.
  2. Drain most of the liquid.
  3. Pour wine around steak (not on top of).
  4. Cover and simmer for about 2 1/2 hours or until very tender.
  5. Check to turn every so often and ensure that the wine hasn’t completely evaporated. If the wine has evaporated add a little water or more wine.