Chuck Roast Recipes Bobby Flay

BOBBY FLAY'S INSTANT POT ROPA VIEJA = TENDER SHREDDED BEEF IN HALF THE TIME

Steps:

• Combine 1 tablespoon salt, 1 teaspoon black pepper, the cumin, and coriander in a small bowl
• Season the meat on both sides with the spice rub, making sure to rub the spices in completely
• Heat 2 tablespoons of the oil in a large high-sided sauté pan over high heat until it begins to shimmer
• Working in batches, add the meat to the hot oil and sear until golden brown on all sides, about 8 minutes
• Remove using a slotted spoon and transfer the meat to a pressure cooker (You can also use sauté mode for this step if using an Instant Pot-remove from Instant Pot and reserve at the end of this step)
• Add the remaining 1 tablespoon oil to the pan (or continue on sauté mode if using Instant Pot) , if needed, and add the onion, bell pepper, and poblano
• Cook, stirring occasionally, until soft, about 4 minutes
• Add the garlic and cook for 1 minute more
• Add the sherry and cook until reduced by half, about 5 minutes
• Add 2 cups of the stock and bring to a boil
• Carefully pour the hot mixture over the beef in the pressure cooker and sprinkle the raisins around the pot
• Put the lid on and follow the manufacturer's directions to bring it to pressure
• Cook the roast until fork-tender, about 40 minutes
• Transfer the beef to a cutting board, loosely tent with foil, and let rest for 15 minutes
• Transfer the contents of the pressure cooker to a large saucepan and add the remaining 1 cup stock, the olives, and capers
• Bring to a boil and cook until slightly reduced
• Remove from the heat and add the lime juice and chopped cilantro
• Carefully shred the meat by pulling it apart into long fibers with two forks
• Add the meat to the sauce and stir to heat through
• Serve with coconut-scallion rice or tortillas

ROAST BEEF ON WECK

Steps:

• Combine equal parts coarse salt and whole caraway seed. Store in clean jar. Heat 1 cup water to a boil. Dissolve cornstarch in 1/2 cup warm water and add to boiled water. Return to a boil and thicken until it coats a spoon. Cool and store in refrigerator.
• Preheat oven to 350 degrees F.
• To make kummelweck rolls, take 12 rolls and place on baking sheet. Brush top of rolls with cornstarch solution and sprinkle with seed mixture. Place in oven for 4 minutes or until kummelweck dries.
• For the Beef on Weck: Heat au jus in saucepan until simmering. Dip sliced roast beef in hot au jus and place on cut kummelweck roll. Top with a dollop of horseradish and dip the top of the roll in the au jus.

SLOW COOKER POT ROAST

Steps:

• Pat the beef dry with paper towels and sprinkle well on all sides with salt and pepper. Heat the oil in a large deep skillet or Dutch oven over medium-high heat (or if your slow cooker has a browning feature, preheat it). Sear the meat on all sides until browned, then transfer to a plate.
• Add the garlic and onions to the pan or slow cooker and cook until softened, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the red wine and cook, scraping any browned bits off the bottom of the pan. If searing in a skillet, transfer the contents of the pan to a slow cooker set on low heat.
• Nestle the beef into the onions and add the broth, wine, Worcestershire, carrots, parsley, thyme, bay leaves and celery, and stir well to combine. Cover and cook until the meat is fork-tender, about 8 hours.
• Remove the roast from the slow cooker and cover to keep warm. Strain the cooking liquid into a large saucepan, and simmer over medium-low heat until thickened, about 10 minutes. (You can also puree some of the carrots and onions in a food processor and add it to the cooking liquid to thicken it.)
• Slice the pot roast, ladle the gravy over it, and serve.

THE BEST POT ROAST

Steps:

• Sprinkle the roast with 3 tablespoons of the salt, rubbing into the grain and covering all sides. Wrap tightly in plastic wrap and refrigerate at least 3 hours and up to 3 days.
• Arrange a rack in the lower third of the oven and preheat to 275 degrees F.
• Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over high heat. Cook the meat, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer to a plate.
• Reduce the heat to medium-high and heat the remaining 4 tablespoons oil in the pot. Cook the onions and the remaining 1 tablespoon salt, stirring occasionally, until browned but not completely cooked through, 6 to 8 minutes (it's ok if the onion wedges break apart). Add the garlic and tomato paste and cook, stirring occasionally, until the paste is brick red and the garlic is fragrant, about 1 minute. Add the wine and bay leaves and cook, stirring occasionally and scraping the bottom of the pot, until slightly reduced and you can no longer smell the alcohol, about 4 minutes. Add the flour, stir to coat the onions and cook for 1 minute. Stir in the broth and pepper and bring to a boil.
• Nestle the meat and any accumulated juices into the onions. Arrange the carrots, celery and potatoes around the roast, pushing them into the onions and surrounding the beef. Cover and transfer to the oven. Cook until the meat is very tender but still holds its shape and is not falling apart, 3 to 3 1/2 hours. Let rest, covered, at least 45 minutes before serving.
• Transfer the roast to a cutting board and remove the twine with scissors, if necessary. Slice against the grain.
• Divide the vegetables among plates and arrange the sliced beef over top. Spoon sauce over the top garnish with parsley and chives.

BOBBY'S SMOKED CHUCK ROAST

Steps:

• Preheat a smoker to 275 degrees F (135 degrees C).
• Combine salt, pepper, garlic powder, and steak seasoning in a bowl. Rub mixture evenly over the roast and place in a baking pan.
• Cook roast in the smoker until meat reaches an internal temperature of 165 degrees F (74 degrees C), 4 to 4 1/2 hours. Wrap roast in aluminum foil and continue smoking until meat reaches an internal temperature of 195 degrees F (90 degrees C), about 1 hour more.
• Remove roast from smoker and let sit for 20 minutes. Leave smoker on.
• Cut meat into cubes and return to the baking dish. Add barbeque sauce and brown sugar.
• Smoke meat for 1 1/2 to 2 hours more.

BRAISED CHUCK ROAST

Steps:

• Preheat oven to 350 degrees F.
• Season chuck roast liberally with kosher salt and freshly ground pepper. Heat duck fat in dutch oven and brown chuck thoroughly on all sides. Remove meat from pot and set aside.
• Add all vegetables and garlic to remaining hot fat in pot and saute until tender. Add herbs and red wine scraping bottom of pot to remove all browned flavor bits from bottom. Reduce 10 minutes. Add veal stock. Paint chuck roast with tomato paste and add roast to braising liquid so that liquid reaches about halfway up the side of meat. (Add more stock if needed)
• Cover and braise for 1 1/2 to 2 hours or until meat fork slides into meat easily.
• Remove meat from hot pot, cool, cover and refrigerate for 24 hours. Strain braising liquid pushing it through strainer with back of spoon--reserving all possible liquid. Cool, cover and refrigerate for 24 hours. (Keep it separate from meat)
• After 24 hours, remove meat and liquid from fridge. Remove fat from liquid and heat liquid in sauce pan until hot.
• In small sauce pan, make a roux with 1 1/2 tablespoons flour and 1 1/2 tablespoons butter. Cook over low heat from 5 minutes. Add roux to hot liquid, stir and simmer for 2 to 3 minutes. This is your gravy.
• Slice meat 1/2-inch thick and arrange slices in oven-proof dish. Moisten with some of the gravy, cover and heat until meat is hot enough to eat.
• Serve with mashed potatoes or polenta and roasted seasonal root vegetables. Serve gravy on side.

THE ULTIMATE BEEF STEW

Steps:

• Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
• While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
• Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
• After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.
• To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and add a dollop of Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew.
• Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined. Season with salt and pepper. Add a dollop of the mixture on top of the stew and garnish with chopped chives.
• Preheat the oven to 500 degrees F.
• Put a sheet pan in the oven so that it gets good and hot.
• Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil bake for 5 minutes, until the bread is nicely toasted. Rub the bread slices with the garlic cloves, and discard garlic. Sprinkle with parsley and serve.

BEER-BRAISED CHUCK ROAST AND ONIONS

Steps:

• Put oven rack in middle position. Preheat oven to 325F. Pat beef dry and rub with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat oil in oven proof, 5-quart, wide heavy pot over medium high heat until hot - not smoking - and brown beef on all sides, about 15 minutes total. Transfer beef to a plate.
• Add onions to pot and saute, stirring, until pale golden, about 10 minutes. Add garlic, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, for two minutes. Add stout and water, bring to a boil, return beef to pot and cover. Braise in oven, turning after one hour until beef is tender - three to three and a half hours total. Let stand uncovered in onion sauce about 30 minutes before serving.

BOBBY FLAY'S PAN-ROASTED CHICKEN WITH MINT SAUCE

Steps:

• Preheat oven to 425. Rinse the chicken well, then dry it with paper towel. Season the chicken aggressively with salt. Combine the remaining dry ingredients in a small bowl, and rub the mixture all over the skin of the chicken breasts.
• Heat the oil in a large, oven-safe sauté pan or skillet set over medium heat. When it is shimmering, put the breasts into the pan skin side down, and cook, unattended, until the skin is golden brown, approximately 6 to 8 minutes. Using tongs, turn the chicken breasts over, and place the pan in the oven. Roast until the chicken is golden brown all over and the meat cooked entirely through, approximately 12 to 15 minutes. Remove the chicken to a warmed platter, and allow to rest.
• Meanwhile, put the mint, parsley, garlic and serrano into a food processor, and pulse into a paste. Add the honey and mustard, and pulse again, until combined. With the motor running, slowly add the olive oil until the mixture has become emulsified. Transfer the mixture to a bowl, and if necessary, whisk in a few tablespoons of water to thin the sauce. Season with salt and pepper to taste.
• Spoon some of the sauce over each chicken breast, and serve, with the remaining sauce on the side. Roasted potatoes with some thinly sliced lemons makes a fine accompaniment, along with sautéed greens.

BEEF AND BLACK BEAN CHILI WITH TOASTED CUMIN CREMA (BOBBY FLAY)

Steps:

• Heat two tablespoon of oil in a large pot with a lid over hight heat. Salt and pepper the beef and layer half in the pot.
• Brown on all sides. Remove to a plate and repeat with the remaining oil and meat.
• Remove all but two tablespoons of fat from the pot.
• Cook onions until soft.
• Add garlic and jalapeno, cook for one minute.
• Add ancho powder, pasilla powder, and cumin; cook two minutes.
• Add beer and cook until reduced by half.
• Return beef to pot, add rest of ingredients except beans and lime juice.
• Bring to a boil. Reduce heat to medium, cover, and simmer for 45 minutes.
• For the Toasted Cumin Crema: Whisk together creme fraiche (or sour cream), cumin, kosher salt and black pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
• While Crema is chilling, add beans to chili pot and continue cooking till the meat is fork-tender, 20 to 30 minutes.
• Remove from heat; add lime juice and salt and pepper.
• Serve with a spoonful of Toasted Cumin Crema.