cybercat
I make a 7 bone chuck often, but with a sort of Moroccan twist. I brown the meat, then add lots of chopped onion, some cilantro and parsley, a diced (peeled and seeded if you like) tomato, chopped garlic, sharp paprika and just a bit of dried ginger and salt and pepper.
The onions tend to give off a lot of liquid, so it is not necessary to add too much water- maybe a cup depending on the size of the pan and the meat--it does not need to be submerged in water.
I let it simmer on very low for 2-3 hours (covered) and then at the end add some green olives and peas or artichoke hearts (fresh or frozen not canned). I usually serve roasted potatoes on the side, but sometimes I throw potato wedges in with the meat. There is very little liquid in the pan when it is done. There is some-but not a lot. Enough to dip bread in. My husband hates it when I put too much water in the pot. He says "It's not soup!!" If I do put too much water in--I take the lid of at the end and crank the heat to let some of it cook off.
We eat it Moroccan style using bread to scoop and eat.
I don't end up with a lot of "gel" in the leftovers.
It does tend to be very greasy, but it is delicious.
Tracy
