Braised Chuck on the bone

Chuck is one of those cuts of beef that should be on your shopping list next time you visit your local market. It comes from the neck and is a large working muscle that is suitable for braising or slow roasting. Just like other hard working muscles like the shoulder, when you treat it with a little care and cook it low and slow, the result is a mouth watering meltingly tender creation. In this recipe I use balsamic vinegar and Worcestershire sauce which are great ingredients to use in slow cooking as they add a depth of flavour and a richness that is hard to beat and with the addition of barley this is a complete one pot wonder meal.