Recipe: BBQ Beef Sliders

Ingredients:

  • 2 lb. Kettle Club Chuck Roast
  • 2 medium onions, chopped
  • 1 Tbsp olive oil
  • 1 28-ounce can crushed tomatoes
  • 1 18-ounce bottle of your favorite barbecue sauce (check out our great selection in the shop)
  • Salt and freshly ground black pepper
  • 12 slider sandwich buns

Instructions:

  1. In a large, heavy pot, heat olive oil on medium heat. Add the onions and cook until translucent, about 5 minutes. Add the tomatoes, roughly chopping them in the pot. Add the barbecue sauce, increase heat to medium high and simmer for 10 minutes.
  2. Add the chuck roast. Bring to a low simmer, cover and slow cook until meat is very tender, stirring occasionally, about 3 hours.
  3. Remove the meat from the pot. Use a fork and knife to separate the roast into small pieces. Set aside
  4. Increase the heat on the pot to medium/medium-high, uncover, and reduce the liquid until thick. Stir often to prevent burning.
  5. Return the meat to the liquid in the pan. Warm both thoroughly. Add salt and pepper to taste.

Featured Cut: Beef Chuck Roast

For those of you that receive beef roasts in your Kettle Club share, we have a classic and versatile cut for you this month, the chuck roast. Let’s learn a little more about his flavorful cut.

What is a chuck roast?

Before we get into the anatomy of the steer, let’s talk about flavor. We’ve all heard the term, “beefy” used to describe certain cuts. Of course it’s beefy. It’s beef, right? What we’re really talking about here is the presence of Umami. Considered the fifth taste (alongside salty, bitter, sweet and sour) Umami simply refers to the taste of protein and translates to “pleasant flavory taste” in Japanese.

The presence and amount of Umami in beef cuts is determined by the type of muscle and how much exercise it gets. Now back to anatomy, imagine a herd of steers grazing happily on pasture. They’re continually walking forward to get the freshest and tastiest bites of forage available and relying heavily on strong muscles from the shoulders and hips to move them across pasture. This constant exercise tones these muscles and results in an increase in the amount connective tissue and blood flow to the area, thus resulting in the presence of Umami.

The chuck roast comes from, you guessed it, the shoulder of the steer giving it that great Umami flavor. The trick to cooking this well flavored cut is to break down that connective tissue by roasting or braising slowly.  This transforms any toughness into a tender roast you can pull or serve by the slice.  Think beef roasts are only a rainy-day or winter-time meal? Check out this fantastic summer recipe for BBQ Beef Sliders.

Recipe: Bold Black Bean Pork Chili

Baby, it’s cold outside! Not to worry, we’ve got the perfect recipe to conquer those winter woes. Nothing combats chilly like chili, and we’re arming you with a pork shoulder roast and our special blend of seasonings that balance heat with sweet. Stay warm everyone!

Bold Black Bean Pork Chili

Ingredients:

2 pounds Pork shoulder cut in to 1” cubes

1 teaspoon salt

1 teaspoon pepper

1 large Onion (small diced)

2 Red Bell Peppers (small diced)

4 Garlic Cloves (minced)

1 tablespoon Tomato Paste

1 – 14 ounce can Petite Diced Tomatoes (or crushed Tomatoes)

1 package Kettle Range chili seasoning

1 1/2 cups Tomato Juice

2 cups Chicken Stock

2 15 oz. can black beans

Cilantro Leaves (to garnish)

Sour Cream (to garnish)

Directions:

  1. Heat oil in large saucepan over medium-high heat. Add pork and season with salt and pepper. Cook 5 minutes or until brown on all sides, stirring occasionally. Remove from saucepan; set aside.
  2. Add onion, garlic and peppers to same saucepan. Cook 4 minutes or until onion is tender, stirring occasionally.
  3. Stir in browned pork, undrained tomatoes, black beans, tomato juice and broth.
  4. Add Kettle Range chili seasoning blend and tomato paste.
  5. Bring a boil. Cover, reduce heat and simmer 10 minutes or until pork is tender, stirring occasionally.
  6. Garnish individual servings with sour cream and cilantro.

Recipe: Slow-Roasted Honey Glazed Pork

INGREDIENTS
1 cup plus 2 Tbsp. soy sauce, divided
¼ cup granulated sugar
3 Tbsp. chopped garlic
¼ cup chopped scallions
2 pounds boneless pork shoulder
1 bunch asparagus, halved
6 Yukon potatoes, diced
1 cup packed dark brown sugar
½ cup honey

PREPARATION

In a large bowl, combine one cup of the soy sauce with the sugar, garlic, and scallions, stirring until mixed.

Place the pork in the marinade and toss to coat evenly. Marinate for one hour.

In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.

Place the pork and chopped vegetables in the slow cooker and spoon the honey glaze over the top of the, making sure to fill the cracks and crevices on top.

Cook on low heat for 3-4 hours. Once the pork is cooked through and tender, remove the vegetables and pork from the tray, making sure to save all the juices.

Slice the pork into ½-inch slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork, and enjoy!

5 Roast recipes we are craving this month.

Tired of traditional pot roasts? Looking to keep your creative juices flowing in the kitchen? Check out these five recipes we are craving this month.

Slow-braised pork shoulder with cider & parsnips

Image via Good Food
This simple recipe blends a variety of flavors of winter ready staples. Blending the savory juices of the braised pork along with the sweet cider and parsnips, this recipe is bound to impress the entire family. For full recipe click HERE.

Texas Clod (Barbecued Beef Shoulder)

Image Via Barbecue Bible
The Beef Shoulder Clod is the upper portion of the chuck primal and it sits atop the brisket. This roast is leaner than a brisket and requires the same low and slow cooking method to break down the fats and collagen. Typically you need to allow one hour of cooking time for every pound of beef clod, smoking temperatures at or below 250. Let the inner grill master loose for this delicious Texas Clod. For full instructions and recipe Click HERE

Slow Cooker Mexican Brisket

Image Via House of Yumm
Kick Taco Tuesday up a notch with House Of Yumm’s Mexican Brisket. This blend of pablano chile, garlic, onion and spices will inspire a variety of meals. Use this recipe to have a build your own nacho night or a round of flavorful street tacos. Discover the full recipe HERE and getting planning your next Taco night now!

Southwest Cowboy Chili

Image via Nom Nom Paleo

Change up your chili with this Paleo inspired recipe. Swap out your typical ground beef and enjoy this chili featuring tender chuck roast. This recipe from Nom-Nom Paleo is sure to fill you and keep you steady on your New Year resolution. Click HERE for the full recipe and instuctions.

Tasty Cuban Pork Roast

Image Via The Noshtastic Blog

Spice things up with a little Cuban flare! A unique blend of citrus and herbs will have you dreaming of summer, while keeping you warm and full. Hop over the Noshtastic’s blog and get this recipe HERE.

I hope these recipes help inspire you. May they keep your warm and toasty all month long!