Roasts Roasts Roasts

[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.

2 dried guajillo chiles

2 dried ancho chiles

1 dried pasilla chile


Of these 3 chile's , I've heard of an ancho.....
I must be a caveman.

[buglebuster]

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.

2 dried guajillo chiles

2 dried ancho chiles

1 dried pasilla chile


Of these 3 chile's , I've heard of an ancho.....
I must be a caveman.

They’re in every Mexican isle at the grocery store. Usually in clear sealed plastic bags.

[CaNINE]

I kept the eye of round muscles whole from last years elk. Do you all just cook these like a roast?

[trophyhunt]

I’m 55 and have never had a roast that I liked, seems to dry out the very second it comes out of the pot.

[buglebuster]

I kept the eye of round muscles whole from last years elk. Do you all just cook these like a roast?

I rub down with olive oil, season with my favorite steak rub, and smoke on pellet grill at 225 until 130 degrees then let rest for 20 min and slice. Perfect!

[buglebuster]

Did a Mississippi road a yesterday out of a boned out elk shank. Mouth watering

[Dhoey07]

I kept the eye of round muscles whole from last years elk. Do you all just cook these like a roast?

I don’t. Any lean whole muscle, I like to cut into 1” cubes, dust in flour, sear and use for stew or chili.  The eye of the round makes great whole muscle jerky too.

[C-Money]

Roasts are delicious! My wife puts a roast in the crockpot, pours a small amount of water on the roast, and sprinkles onion soup mix onto the roast. Cooks carrots and potatoes along with it. Put a few beef bullion cubes around the roast. one or two on each side is plenty. She will put it together in the morning, and its ready for dinner. Hard to dry one out in the ole crockpot. This is so good!!

[CaNINE]

I have four of them to experiment with. I think I’ll treat it like I would a piece of blackstrap and see how it turns out. I’ll season, vacuum seal, sous vide, sear and slice. 

[Karl Blanchard]

Eye of round is pretty bottom shelf imo.  You can cook it just like any other lean muscle but you'll wanna slice it thin.  I typically just grind them. Deep frying them for steak fingers and a nice dipping sauce will spruce them up as well

[teanawayslayer]

I kept the eye of round muscles whole from last years elk. Do you all just cook these like a roast?

brine for 24 hours and smoke. Slice thin. Out of this world!

[huntnnw]

Ive made every cut of roast and recipe and I just dont care for plain roast. If i cook a roast it goes into frenchdips , tacos, nachos or texas twinkies