While I’m damned sure that everyone’s getting itchy for spring and eventual summer by now, not everyone’s weather has moved into actual spring just yet. For the foodies among us, spring ushers in a flood of newly grown produce and an intensifying itch to fire up the grill, with a host of tasty proteins headed for the fire in the months to come.
If you’re still stuck in late winter, earliest-spring mode wherever you are, consider trying this Ginger Coconut Braised Chuck Roast with Gremolata this weekend.
Chuck is a great cut of beef in that it’s packed with a deep, rich, beefy flavor, is readily available, and pretty economical to boot. If you’re grinding your own meat at home too, you know that it’s the base for the best burger grind you can make (try with a bit of brisket and short rib or pork belly too).
There are a lot of great braised chuck roast recipes floating around as well, though this Thai-inspired version is probably the tastiest that’s ever graced our table. Makes great leftovers for the workweek too…
