Page 42 - Let's Make Waves - October 2018
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TEXAS



       SELECT




       SEASONINGS                                                      Recipe of the Month eeeeeeecccccciiipppppppeeeeeee oooooooooffffff tttttthhhheeeeeee MMMMMMooooooooonnnntttttthhthh
                                                                       R R R R R

                          Grilled Then Braised Beef  Chuck Roast

























                            Ingredients                                              Directions

        •  Beef chuck roast | 2-3 lb.                           •  Start by setting a pellet grill at 375 using hickory wood.
        •  Large yellow onion | 2 sliced                        •  Spray the roast with duck fat and season in layers with Basic
        •  Carrots | 6-8 peeled                                     Beef until fully coated.
        •  Fresh garlic | 3-4 pieces peeled                     •  Spray carrots, onion and potatoes with duck fat and season
        •  Russet potatoes | 3-4 peeled and sliced                  with fresh ground sea salt and pepper.
        •  Fresh mushroom | ½ cup sliced                        •  Add vegetables to grill along with the roast.
        •  Beef stock | 32 oz                                   •   Pull vegetables when they brown on both sides, course chop
        •  Newsom Texas cabernet | ½ cup                            and set aside.
        •  Bay leaf | 2 dry whole                               •  Grill roast by turning every 20 minutes and reach an internal
        •  TSS Rustic Rub | 2-3 tbsp                                temperature of 165-175.
        •  TSS Pequin garlic salt | 1 tbsp                      •  Preheat a cast iron pot and add the roast along with beef
        •  TSS competition Basic Beef | to coat roast               stock, rustic rub, pequin salt, bay leaves, brown butter, fresh
        •  Duck fat spray | as needed                               garlic and red wine.
        •  Brown butter (ghee) | 1 tsp                          •  Increase heat to 425 and cover. Open after 30 mins, flip
        •  Ground black pepper | to taste                           roast and add water if needed.
        •  Ground sea salt | to taste                           •  Cook until 195 internal then add mushrooms in hot broth
                                                                    around roast and all chopped vegetables on top.
         Spices available at Wild Bill’s Store. See page 5 for Advertisement.
                                                                •  Season with ground black pepper and salt to taste and make
                                                                    sure there is liquid about ¾ up the roast.
                                                                •  Cover and cook another 20-30 minutes until roast is around
                                                                    205 internal and probe goes in and out of the roast easily.
                                                                •  Pull and let rest 20 minutes before serving.

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       42  |  Waves Magazine | October 2018 Issue
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