From Pasture to Plate. Sustainably raised beef cattle in the heart of the Triad.

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Recipes

 
 

Our Favorite Recipes—

 
 

Beer-Braised Chuck ROAST

INGREDIENTS:

  • 1 Chuck Roast, about 4 lb 
  • 3 cloves of garlic, minced
  • 1-2 large onion sliced
  • 1 tbsp vegetable oil
  • 1 bottle of good beer (like Barn Henge Pale Ale from Yokley Arms Brewhaus)
  • 1 Cup water or use more beer
  • 1 to 2 tsp salt
  • ½ to 1 tsp ground pepper
  • Thyme (fresh or dried), a couple of sprigs
  • Rosemary (fresh or dried), a couple of sprigs

 

TOOLS:

Cutting board, Chef's knife, tongs, Dutch oven or heavy-bottomed pot (that can go into the oven), extra plate or bowl to hold Chuck Roast.

 
 

instructions:

Preheat oven to 325F

Place your Dutch oven on the stove on med-high heat. Add 1 tablespoon of vegetable oil. Season roast with salt and pepper. Brown the chuck roast on all sides to caramelize the beef. Remove and set aside. 

Add the sliced onions and sauté until translucent and soft. Add garlic to the onions and sauté for another 2 minutes. Toss in thyme, rosemary, salt and pepper, to taste. Sauté for another 2 minutes. 

Add one good beer and one cup of water to the pot. Bring to a boil. Return the chuck roast to the pot. Cover and place in the oven. 

Turn the roast every hour. The key to cooking chuck roast is allowing time and heat to break down the connective tissue. 

Cook 3 to 3 ½ hours total. Let stand 30 minutes before cutting or shredding. Enjoy!

 
 
 

Short Rib Goulash

  • 8 Bone-in beef short ribs, about 4 lb total, trimmed 
  • 1 Tbsp Paprika
  • 2 Tbsp Olive Oil
  • 2 lb. Butternut Squash, peeled & seeded, cut into cubes
  • 1/2 cup of beef broth
  • 1/2 cup of red wine
  • ½ to 1 tsp ground pepper
  • 2 Tbsp of Soy Sauce
  • 4 cloves of garlic, minced
  • 1 tsp dried Thyme
  • 2 Tbsp of Tomato Paste
  • 2 Tbsp prepared Horseradish

INSTRUCTIONS:

Season ribs with paprika, salt and pepper to taste. In a large skillet, brown the ribs on all sides in hot oil over medium-high heat.

Transfer ribs to a 6 quart slow-cooker. Add squash, broth, wine, soy sauce, garlic and dried thyme.. Cover and cook on low for 10-12 hours or on high for 5-6. Remove ribs and squash to a serving dish, keeping warm while allowing liquid to cool. Skim fat frm liquid and discard.

Re-heat liquid. Whisk in tomato paste and horseradish. Serve sauce with ribs over hot egg noodles or mashed potatoes. Yum!!