Chuck Bone In

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Ingredients

• 1kg Ongole Beef Chuck (bone-in, freshly cut)
• 3 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary (or 1 tsp dried)
• 1 tsp smoked paprika
• ½ tsp black pepper (freshly cracked)
• 1 tsp sea salt
• Juice of 1 lemon

Instructions

Marination (2–4 hours before grilling):

1. In a bowl, mix olive oil, soy sauce, Worcestershire sauce, garlic, rosemary, paprika, pepper, salt, and lemon juice.
2. Rub the marinade generously on both sides of the Ongole chuck.
3. Cover and refrigerate for at least 2 hours — or overnight for deeper flavor.

Grilling Instructions:

1. Preheat your grill to medium-high heat (around 200°C).
2. Bring meat to room temperature 30 minutes before grilling.
3. Grill the chuck bone-in for 6–8 minutes per side, depending on thickness, until it reaches your desired doneness (medium recommended).
4. Rest the meat for 5–7 minutes before slicing to lock in the juices.