Mock in the Crock
Mock Tender steak comes from the Chuck primal of an animal, and is sometimes referred to as Chuck Tender or Scotch Tender. We chose "Mock" because it rhymes with "Crock," and there are 1,000 reasons we love crock pots.
Just kidding. Mock Tender is the official name recognized by the USDA, and also how our butcher labels this cut, and whatever Dave says, goes.
INGREDIENTS
- 2 -3lbs mock tender steak
- 1 (14 1/2 ounce) can tomatoes
- 2 garlic cloves, minced or 1 teaspoon garlic powder
- 1 1/4 ounces onion soup mix, dry
- 1 teaspoon celery salt
- 1⁄2 teaspoon fresh cracked pepper
- 1⁄2 tablespoon oregano
- 1 tablespoon parsley
- 1 large bay leaf
INSTRUCTIONS
- Blend together tomatoes, garlic and spices.
- Dump on top of meat in crock pot. Throw in bay leaf.
- Add just enough water to cover the meat.
- Stir a bit to blend in water.
- Cook on low for 6 to 8 hours.
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I have never cooked this type of steak before so forgive me for ignorance. Does this shred when finished? Or is it still ailid when cooked? What did you do with the finished product? Sides? Sandwiches? Salad?
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