What can be better than slow cooked, juicy, delicious beef over a bed of noodles? Decadent and rich this is a perfect dish for a rainy and cold night in. At JD Food, we love celebrating good food and last month we shared another fantastic comfort food recipe, our Chef Darren Hill thought, why not share another?! This months recipe boasts of bold classic flavors that will feed a hungry family! If you are unfamiliar with Chuck Tail Flap, according to Beef, It’s What’s for Dinner, it’s know for rich beefy flavor and is ideal for roasts and slow-cooking which will result in tender, moist and fall apart favorite.

Braised Chuck Tail Flap

Preheat the oven to 375 degrees

Cook time 2.5 hours


2lbs Boneless Beef Chuck Tail Flap

4 TBSP unsalted butter

2 TBSP shredded parmesan

2 TBSP Olive Oil

1 TBSP CMP Steak Seasoning

1 TBSP Fresh Thyme, finely chopped

1 TBSP Fresh Rosemary, finely chopped

1 TBSP Fresh parsley, roughly chopped

1 Tsp Kosher Salt

4ea roasted garlic cloves

1ea 13oz can whole peeled tomatoes

8ea dried California chiles

6 cups beef broth

1 package 12oz dried egg noodles

¼ cup julienne sun dried tomatoes

¼ cup slivered green onions.


Meat–Heat oil in skillet over medium heat.  Rub chuck tail flap with olive oil, CMP Seasoning, Kosher salt thyme and rosemary.  Place Chuck Tail in skillet and continue to turn until both sides and edges are browned.  Remove from skillet and place in baking dish.  Add approximately 2 cups of beef broth to dish so that liquid sits about 1” deep in dish.  Place in pre heated 375 degree oven for 30 minutes uncovered.  Then ‘tent’ dish with aluminum foil and reduce heat to 325 degrees and cook an additional 2 hours.  You may have to add more broth during the cooking process as you want to keep the meat resting in liquid.

Sauce–Bring 3 cups of beef broth to a boil.  Add dried chiles and simmer until softened.  Remove from heat and let cool.  Remove stems and veins from chiles.  Add chiles back into stock, add garlic and canned tomatoes. Use a hand blender or food processor to liquefy ingredients.  Pour through strainer into clean stock pot.  Place on low heat and add only 2 of the TBSP of butter.  If you desire thicker sauce add a slurry of flour and water, stirring constantly until desired thickness is achieved.

Boil egg noodles until tender, remove from heat and drain all water.  Add remaining 2 TBSP butter, parsley, sun dried tomatoes and shredded parmesan.  Gently fold all ingredients together.

Place small nest of noodles in shallow individual serving bowl (I prefer a bowl rather than a plate), place a portion of chuck tail on top of noodles.  Ladle sauce over chuck tail and noodles.  Garnish with slivered green onions and parsley.

Doesn’t that sound tasty! Post a picture on social if you cook this recipe and share the hashtag #cookwithjdfood

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