So if you caught our live webcast yesterday, you got to experience the Matt H. and Matt K. duo. I wish you could have had the opportunity to smell the kitchen while the steaks were cooking and when that roast came out of the oven. We didn’t wait long after the cameras stopped rolling to take a sample.
I asked Matt to be sure to get me the recipe for the pan sauce he poured over the steaks. It is a pretty simple recipe with a lot of flavor. So here it is. Take it away, Matt!
After you have finished with the steak (or chicken or pork or what have you), to the hot pan, add a tablespoon or so of finely minced shallot. If the pan appears dry, add a small drizzle of olive oil to assist with cooking the shallots.
Keep the shallots moving, cooking them for a minute or so. Add ¼ to 1/3 c of water to deglaze and add 2-3 tsp (a tablespoon is 3 tsp, so in that area) of soy sauce. Continue cooking until the shallots look done to your liking. Reduce heat and add 2 tablespoons of butter and slowly stir in but not over a high heat, this will thicken, add more butter if you feel it is necessary. Adjust seasoning. Voila!
This sauce was pretty amazing and I can’t wait to make it myself. If you are looking for the roast recipe, you can click on over to this post.
You may have noticed a key word that was dropped on the show yesterday for a chance to enter for $50 Zaycon credits and we realize, not everyone has Facebook, so please, feel free to enter right here for that chance to win, but you’ll have to watch the taping to get the key word. You can do that here.
We hope you enjoyed the show. We will be doing live webcasts more often with our products so you can SEE delicious!
The very words comfort, don’t they?
I’ll say it again, Pot Roast.
When I was growing up, roast was reserved as a “Sunday Dinner” type of thing. My mom would put one in the oven before heading off to church. I would think of it many times between sermons. Many, many times. In fact, I thought of little else. I knew that when we would return home, we would be greeted with the aroma of, well….love.
My mom’s cooking skills were limited, but she did her best. I don’t remember her ever using a chuck roast. I’m pretty sure she based her roast purchases on price and not on cut. I remember her using a bottom round. She never browned it first, she would just cut up potatoes, carrots & onions, then sprinkle on the contents of an onion soup packet, wrap it in tin foil and call it a day. That was her best. J
We would come home and it smelled SOOOOOOOO good and every once in a while it really was good. I think she lucked on occasion bought a chuck roast on accident.
Well, we have a brand new product here at Zaycon Foods. Beef Chuck Roast. And all the love is back.
Chuck roast is probably one of the most flavorful, tender cuts of beef that you can get your hands on, but it needs to be cooked low and slow. Good things come to those who wait.
Let’s get a-roasting.
1 Zaycon Beef Chuck Roast
Salt & freshly cracked pepper
2 tablespoons oil
Large onion, diced
1-2 tablespoons tomato paste (optional)
1 tsp sugar (optional)
3 cups beef stock
2 sprigs rosemary
3-4 sprigs thyme
1-2 pounds carrots cut into 3” pieces
2 onions, wedged
1-2 pounds new potatoes
3 tablespoons or so cornstarch mixed with COLD water
Set the oven at 300.
Brown both sides of the meat. Place the roast in the hot pan and don’t touch it for 4 to 4.5 minutes. Don’t touch it. I know you’ll be tempted, but if you wait, you will be richly rewarded. If you have the patience, brown the sides too. If you’re under time constraints you can skip it, but you’ve come this far, see it through.
After you’ve browned the roast, remove it to a pan and add the diced onion and if you need a little more oil in the pan go ahead and add a couple of teaspoons or so. Your goal here is to caramelize these as dark as you can. Again, if you’re short on time, add a teaspoon of sugar. This will speed up the process. I also like to add a tablespoon or two of tomato paste. This will give your finished sauce a deeper color and body, but the flavor doesn’t change enough to make it mandatory.
You know how delicious French onion soup is? We’re kind of lending a similar flavor here. Caramelize them dark, but not burnt. Add your stock at this point which will deglaze your pan. Stir up that flavor, then replace the roast.
Add the rosemary and the thyme. If you’re feeling fancy, make a bouquet garni, but I just toss them in.
Into the oven it goes. 300 for oh, about three hours. Unlike some recipes, this is not a science.
After three hours, carefully remove the roast from the pan, and send the juices through a strainer to remove the stems and the diced onion which is now just entirely spent. Replace the roast, and add your veggies. I like to use new potatoes, onions cut into chunks, carrots that aren’t too thick. They’ll all need another 45 minutes or so.
After everything is finished, remove roast to serving platter, plate your veggies, and then thicken the pan juices with either a cornstarch/water mixture (very forgiving) or thickener of your choice. Check your seasoning of the gravy.
Feel the love.