JRChadwick
Member
*Delayed a couple of days due to technical difficulties*
I feel like I cheated you guys last month so here are two recipes. Different from what I've done previously. I like posting pasta dishes and chocolate deserts too much.
The interesting thing about slow cooked beef recipes is that they actually taste better if you make them in advance and reheat it later.
This month's recipe: Slow roasted Chuck Steak with Braised Vegetables and Spinach Cheese Puffs!
Steak and Vegetables.
Here's what you'll need:
1 2-3lbs chuck roast steak.
1 medium white onion diced.
1 large bulb of garlic minced.
1C Apple Cider Vinegar.
1 32oz carton of Chicken stock.
1 10oz can of French Onion Soup.
About ,½C of blended pineapple, mango, or papaya.
2tbs of dried or fresh Rosemary.
2tbs of dried or fresh Thyme.
3 springs of fresh oregano.
Fresh grind pepper.
Green beans.
Baby carrots.
Cherry tomatoes.
Pearl onions.
In a large sealable container, mix together the chopped onion, garlic, chicken stock, onion soup, oregano, rosemary, thyme, pineapple, vinegar, and a few grinds of black pepper.
Place the steak into the marinade and roll it around to make sure it is well coated.
Remove the stems and roots from the pearl onions and then peel and skin them.
Place them into the marinade around the steak. Close up the container and let the steak marinate for 24 hours.
Remove the meat from the marinade and sear in a pan on high for a few minutes on both sides.
Place into a Dutch oven and pour the marinade over it.
Cover and place into an oven at 250*F for two hours.
Remove and flip over the steak. Place back in the oven for another 1.5 hours.
Remove and add the baby carrots. Cook for 20 minutes more.
Add the green beans and cook for 15 minutes longer.
Finally, add the tomatoes and cook for ten minutes longer.
Let it rest in the pot for at least 15 minutes. You can remove vegetables before it's finished resting. I might have cooked too many vegetables...but hey! They taste like steak!!
Remove the steak and place it on your serving plate. Spoon some of the broth over it. It should be tender enough pull apart with a fork, but a knife is good if you want bigger pieces. Keep spooning more broth over it.
Spinach Cheese Puffs
Here's what you'll need:
1.75C All Purpose Flour.
4 Eggs.
,½C Semi-Soft mild Cheese such as Swiss, Jack, Provolone, or sweat Gouda (I used a combination of the later two.)
,¾C Freshly grated Parmesan (Parmesano-Regiano is better.)
10oz. Of thawed and drained Frozen Spinach.
1C Whole Milk.
,½C Butter.
1tsp Salt.
1tsp Baking Powder.
2tbs Garlic Powder.
Ground pepper.
Melt the butter in a pan with the milk and the salt.
Turn off the heat and add the flour, garlic, and a few grinds of black pepper and stir until it balls together.
Fold in the eggs one at a time.
Fold in the cheeses and the baking powder.
Finally add the spinach.
Spoon the mixture into heaping piles onto a greased a cookie sheet (I had to use a cake pan because my ancient oven is too small for my cookie sheets.)
Bake at 400*F for 25 minutes or until the top starts to brown. Allow to cool until they are firm enough to be removed from the pan with a spatula.
I feel like I cheated you guys last month so here are two recipes. Different from what I've done previously. I like posting pasta dishes and chocolate deserts too much.
The interesting thing about slow cooked beef recipes is that they actually taste better if you make them in advance and reheat it later.This month's recipe: Slow roasted Chuck Steak with Braised Vegetables and Spinach Cheese Puffs!
Steak and Vegetables.
Here's what you'll need:
1 2-3lbs chuck roast steak.
1 medium white onion diced.
1 large bulb of garlic minced.
1C Apple Cider Vinegar.
1 32oz carton of Chicken stock.
1 10oz can of French Onion Soup.
About ,½C of blended pineapple, mango, or papaya.
2tbs of dried or fresh Rosemary.
2tbs of dried or fresh Thyme.
3 springs of fresh oregano.
Fresh grind pepper.
Green beans.
Baby carrots.
Cherry tomatoes.
Pearl onions.
In a large sealable container, mix together the chopped onion, garlic, chicken stock, onion soup, oregano, rosemary, thyme, pineapple, vinegar, and a few grinds of black pepper.
Place the steak into the marinade and roll it around to make sure it is well coated.
Remove the stems and roots from the pearl onions and then peel and skin them.
Place them into the marinade around the steak. Close up the container and let the steak marinate for 24 hours.
Remove the meat from the marinade and sear in a pan on high for a few minutes on both sides.
Place into a Dutch oven and pour the marinade over it.
Cover and place into an oven at 250*F for two hours.
Remove and flip over the steak. Place back in the oven for another 1.5 hours.
Remove and add the baby carrots. Cook for 20 minutes more.
Add the green beans and cook for 15 minutes longer.
Finally, add the tomatoes and cook for ten minutes longer.
Let it rest in the pot for at least 15 minutes. You can remove vegetables before it's finished resting. I might have cooked too many vegetables...but hey! They taste like steak!!
Remove the steak and place it on your serving plate. Spoon some of the broth over it. It should be tender enough pull apart with a fork, but a knife is good if you want bigger pieces. Keep spooning more broth over it.
Spinach Cheese Puffs
Here's what you'll need:
1.75C All Purpose Flour.
4 Eggs.
,½C Semi-Soft mild Cheese such as Swiss, Jack, Provolone, or sweat Gouda (I used a combination of the later two.)
,¾C Freshly grated Parmesan (Parmesano-Regiano is better.)
10oz. Of thawed and drained Frozen Spinach.
1C Whole Milk.
,½C Butter.
1tsp Salt.
1tsp Baking Powder.
2tbs Garlic Powder.
Ground pepper.
Melt the butter in a pan with the milk and the salt.
Turn off the heat and add the flour, garlic, and a few grinds of black pepper and stir until it balls together.
Fold in the eggs one at a time.
Fold in the cheeses and the baking powder.
Finally add the spinach.
Spoon the mixture into heaping piles onto a greased a cookie sheet (I had to use a cake pan because my ancient oven is too small for my cookie sheets.)
Bake at 400*F for 25 minutes or until the top starts to brown. Allow to cool until they are firm enough to be removed from the pan with a spatula.
