Roasts Roasts Roasts

[Boss .300 winmag]

We always have around 10 roasts leftover from the prior years beef.

What unique recipes do you have for them?

I’m gonna slice up some for jerky, so what’s a good recipe for that?

[buglebuster]

I can’t get enough Mississippi roast 

[Boss .300 winmag]

I can’t get enough Mississippi roast 

@buglebuster do elaborate

[buglebuster]

I can’t get enough Mississippi roast 

@buglebuster do elaborate

Season your roast with salt and pepper and give it a good sear all the way around. Put in crock pot and put a packet of dry ranch dressing mix over top, a packet of dry au jus gravy over top, slice up a stick of butter and place on the top, take a jar of whole peppercinis and dump them over the top with the juice. Some people only dump half a jar(your preference) put lid on and cook on low for 6-8 hours. Shred the roast and serve overtop mashed potato’s. You have to trust the process, the first time I did it I didn’t believe it would work without adding any broth or liquid but it does.

[WSU]

We do pot roasts of different recipes.  We also cut them up for stews and stick them in a pressure cooker for sandwiches/dip sandwiches.

[Boss .300 winmag]

I can’t get enough Mississippi roast 

@buglebuster do elaborate

Season your roast with salt and pepper and give it a good sear all the way around. Put in crock pot and put a packet of dry ranch dressing mix over top, a packet of dry au jus gravy over top, slice up a stick of butter and place on the top, take a jar of whole peppercinis and dump them over the top with the juice. Some people only dump half a jar(your preference) put lid on and cook on low for 6-8 hours. Shred the roast and serve overtop mashed potato’s. You have to trust the process, the first time I did it I didn’t believe it would work without adding any broth or liquid but it does.

Thanks bugle that sounds delicious.

[chukardogs]

If you're just cooking it on low, could you smoke it on 180/200 till it comes to temp?

[buglebuster]

If you're just cooking it on low, could you smoke it on 180/200 till it comes to temp?

If you’re referring to the Mississippi roast, I’m not sure how it would turn out that way

[Karl Blanchard]

I can’t get enough Mississippi roast 

@buglebuster do elaborate

Season your roast with salt and pepper and give it a good sear all the way around. Put in crock pot and put a packet of dry ranch dressing mix over top, a packet of dry au jus gravy over top, slice up a stick of butter and place on the top, take a jar of whole peppercinis and dump them over the top with the juice. Some people only dump half a jar(your preference) put lid on and cook on low for 6-8 hours. Shred the roast and serve overtop mashed potato’s. You have to trust the process, the first time I did it I didn’t believe it would work without adding any broth or liquid but it does.

Thanks bugle that sounds delicious.

an additional note, it needs to be a cut like chuck roast with good connective tissue or it will be pretty dry. For venison, any neck roast, shoulder pieces or even shanks are fabulous for braising.  After you pull your meat out make a gravy out of the drippings and some additional beef stock. We usually serve ours over rice not mashed potatoes but either one is a winner

[Remnar]

As mentioned above . Depends on the roast/cut .

 I just made Barbacoa(Mexican seasoned shredded beef if not familiar) out of a beef rump roast. I used a store bought season pack. Doctored it up a bit chilis etc. Lots of basic recipes for it also. 

My grandma used to take leftover traditional pot/chuck style roast and run it through the course plate on a hand grinder. Add mayo,horse radish,little onion and pickle. Make sandwiches on her homemade bread. They were good !

[Boss .300 winmag]

How about chuck steaks?

[jackelope]

How about chuck steaks?

I’d like to try this from MeatDad.
————
Recipe for Birria Tacos:
Ingredients:

2 lbs beef chuck roast, cut into chunks

2 dried guajillo chiles

2 dried ancho chiles

1 dried pasilla chile

1 onion, chopped

4 cloves garlic, minced

1 can (14 oz) diced tomatoes

2 cups beef broth

1 tsp cumin

1 tsp oregano

1/2 tsp ground cloves

2 bay leaves

Salt and pepper to taste

Corn tortillas

Shredded cheese (optional)

Chopped onions and cilantro for garnish

Lime wedges for serving

Instructions:

Prepare the Chiles:

Remove stems and seeds from the dried chiles.

Toast the chiles in a dry skillet over medium heat until fragrant.

Soak the chiles in hot water for about 20 minutes until softened.

Make the Sauce:

In a blender, combine the soaked chiles, chopped onion, garlic, diced tomatoes, and beef broth. Blend until smooth.

Cook the Meat:

In a large pot, heat some oil over medium-high heat. Brown the beef chunks on all sides.

Pour the sauce over the beef. Add cumin, oregano, ground cloves, bay leaves, salt, and pepper.

Bring to a boil, then reduce heat to low and simmer for about 2-3 hours until the meat is tender and easily shredded.

Assemble the Tacos:

Shred the beef and mix it with some of the cooking liquid.

Heat a skillet over medium heat. Dip the tortillas in the cooking liquid and cook them in the skillet until slightly crispy.

Add shredded beef and cheese (if using) to the tortillas. Fold them in half and cook until the cheese is melted.

Serve:

Serve the tacos with chopped onions, cilantro, and lime wedges.

Serve with a side of the broth for dipping.

Recipe for Consommé (Broth):
Ingredients:

Remaining cooking liquid from the birria

Additional beef broth (if needed)

Chopped onions and cilantro for garnish

Instructions:

Strain the remaining cooking liquid to remove any solids.

If needed, add additional beef broth to reach the desired consistency.

Serve hot, garnished with chopped onions and cilantro.

[Boss .300 winmag]

Sound delicious but my wife couldn’t eat it, she missing the Mexican gene.🤣

[Dan-o]

How about chuck steaks?

I’d like to try this from MeatDad.
————
Recipe for Birria Tacos:
Ingredients:

2 lbs beef chuck roast, cut into chunks

2 dried guajillo chiles

2 dried ancho chiles

1 dried pasilla chile

1 onion, chopped

4 cloves garlic, minced

1 can (14 oz) diced tomatoes

2 cups beef broth

1 tsp cumin

1 tsp oregano

1/2 tsp ground cloves

2 bay leaves

Salt and pepper to taste

Corn tortillas

Shredded cheese (optional)

Chopped onions and cilantro for garnish

Lime wedges for serving

Instructions:

Prepare the Chiles:

Remove stems and seeds from the dried chiles.

Toast the chiles in a dry skillet over medium heat until fragrant.

Soak the chiles in hot water for about 20 minutes until softened.

Make the Sauce:

In a blender, combine the soaked chiles, chopped onion, garlic, diced tomatoes, and beef broth. Blend until smooth.

Cook the Meat:

In a large pot, heat some oil over medium-high heat. Brown the beef chunks on all sides.

Pour the sauce over the beef. Add cumin, oregano, ground cloves, bay leaves, salt, and pepper.

Bring to a boil, then reduce heat to low and simmer for about 2-3 hours until the meat is tender and easily shredded.

Assemble the Tacos:

Shred the beef and mix it with some of the cooking liquid.

Heat a skillet over medium heat. Dip the tortillas in the cooking liquid and cook them in the skillet until slightly crispy.

Add shredded beef and cheese (if using) to the tortillas. Fold them in half and cook until the cheese is melted.

Serve:

Serve the tacos with chopped onions, cilantro, and lime wedges.

Serve with a side of the broth for dipping.

Recipe for Consommé (Broth):
Ingredients:

Remaining cooking liquid from the birria

Additional beef broth (if needed)

Chopped onions and cilantro for garnish

Instructions:

Strain the remaining cooking liquid to remove any solids.

If needed, add additional beef broth to reach the desired consistency.

Serve hot, garnished with chopped onions and cilantro.

I would be ALL OVER eating that, but I don't know where I'd get half of those ingredients.

[jackelope]

How about chuck steaks?

I’d like to try this from MeatDad.
————
Recipe for Birria Tacos:
Ingredients:

2 lbs beef chuck roast, cut into chunks

2 dried guajillo chiles

2 dried ancho chiles

1 dried pasilla chile

1 onion, chopped

4 cloves garlic, minced

1 can (14 oz) diced tomatoes

2 cups beef broth

1 tsp cumin

1 tsp oregano

1/2 tsp ground cloves

2 bay leaves

Salt and pepper to taste

Corn tortillas

Shredded cheese (optional)

Chopped onions and cilantro for garnish

Lime wedges for serving

Instructions:

Prepare the Chiles:

Remove stems and seeds from the dried chiles.

Toast the chiles in a dry skillet over medium heat until fragrant.

Soak the chiles in hot water for about 20 minutes until softened.

Make the Sauce:

In a blender, combine the soaked chiles, chopped onion, garlic, diced tomatoes, and beef broth. Blend until smooth.

Cook the Meat:

In a large pot, heat some oil over medium-high heat. Brown the beef chunks on all sides.

Pour the sauce over the beef. Add cumin, oregano, ground cloves, bay leaves, salt, and pepper.

Bring to a boil, then reduce heat to low and simmer for about 2-3 hours until the meat is tender and easily shredded.

Assemble the Tacos:

Shred the beef and mix it with some of the cooking liquid.

Heat a skillet over medium heat. Dip the tortillas in the cooking liquid and cook them in the skillet until slightly crispy.

Add shredded beef and cheese (if using) to the tortillas. Fold them in half and cook until the cheese is melted.

Serve:

Serve the tacos with chopped onions, cilantro, and lime wedges.

Serve with a side of the broth for dipping.

Recipe for Consommé (Broth):
Ingredients:

Remaining cooking liquid from the birria

Additional beef broth (if needed)

Chopped onions and cilantro for garnish

Instructions:

Strain the remaining cooking liquid to remove any solids.

If needed, add additional beef broth to reach the desired consistency.

Serve hot, garnished with chopped onions and cilantro.

I would be ALL OVER eating that, but I don't know where I'd get half of those ingredients.

The peppers?

Any decent grocery store.