The meat from the chuck is not as tender as the other cuts of meat since the chuck area (front leg) is one of the most used parts on the animal. Because the muscles in the chuck are used more the cuts lend themselves more to slow roasting or braising. Due to the higher fat content this meat when done properly is the best tasting and the most succulent on the entire animal.

Use a stronger wine like a Malbec. Normally this wine would hit the pallet like a sledge hammer but when coupled with the richness of the meat the acidity really works well. Alternatively try your favourite beer.