Wyebrook Market
Chuck Roast
Recipes
Market Opening Spring 2012
Beef Stew
ingredients
procedure
 
3-4LB ARM ROAST, CHUCK, BRISKET, OR SHANK
CUT INTO 2” PIECES.
VEGETABLE OIL
SALT AND PEPPER
2 TABLESPOONS FLOUR
2 TABLESPOONS OF TOMATO PASTE
1 CUP RED WINE
2 CARROTS PEELED CUT INTO 1” PIECES
1 LARGE ONION CUT INTO LARGE DICE
6 GARLIC CLOVES CRUSHED
3 RED BLISS (WAXY STYLE) POTATOES.
CUT INTO 1” PIECES
4 CUPS OF BEEF STOCK
2 BAY LEAVES
1 TEASPOON DRIED THYME
Heat pan on medium high heat. Add oil to coat the pan.
When the oil starts to shimmer add the seasoned meat to pan.
Don’t over crowd the pan.
Brown on all sides. This may have to be done in batches.
Remove the meat and set aside.
Sweat the onion until tender and add meat back into pan.
Sprinkle the meat with the flour and move continuously for about a minute.
Add tomato paste and continue to cook for another minute.
Flank Steak
ingredients
procedure
 
1 FLANK STEAK
Cook to desired finish:
110º Pittsburg
110 – 120º Rare
135º Medium Rare
145º Medium
150º Medium Well
165º Well
Hangar Steak
ingredients
procedure
 
1 HANGER STEAK
Cook to desired finish:
110º Pittsburg
110 – 120º Rare
135º Medium Rare
145º Medium
150º Medium Well
165º Well
Pepper Steak
ingredients
procedure
 
3-4lb BEEF BLADE, ARM ROAST, OR CHUCK
FLOUR FOR DREDGING
VEGETABLE OIL
1 LARGE ONION THINLY SLICED
16 OZ RIPE TOMATOES, PEELED AND SEEDED
OR 1-16 OZ CAN TOMATOES
2 GREEN PEPPERS CUT INTO STRIPS
2 RED PEPPERS CUT INTO STRIPS
PARSLEY FINELY CHOPPED
SALT AND PEPPER
GINGER FRESHLY GRATED (OPTIONAL)
Cut meat into ½” strips. Season well with salt and pepper.
Dredge the meat in flour.
Heat oil in a pan and when it starts to shimmer add the meat and brown lightly. Once the meat is brown, set aside.
Add a little more oil to pan as needed.
Add onions and sweat until soft.
Add ginger (optional).
Return the meat to the pan and add the tomatoes.
Continue to cook on low. Simmer for about 30 minutes or until tender.
Meanwhile in a separate pan sweat the peppers until soft.
Add the peppers to the meat for the last few minutes of cooking.
Check seasoning and serve.
Petite Tender
ingredients
procedure
 
1 PETITE TENDER
Cook to desired finish:
110º Pittsburg
110 – 120º Rare
135º Medium Rare
145º Medium
150º Medium Well
165º Well
Pot Roast
ingredients
procedure
 
4-5LB BEEF BLADE, SHOULDER ROAST, OR CHUCK
FLOUR FOR DREDGING
SALT AND PEPPER
6 GARLIC CLOVES
4 TABLESPOONS BUTTER
1 LARGE ONION CUT INTO LARGE DICE
2 CARROTS PEELED CUT INTO 1” PIECES
2 STALKS OF CELERY CUT INTO 1” PIECES
16 OZ PLUM TOMATOES
2 BAY LEAVES
2 CUPS BEEF STOCK
1 TEASPOON DRIED THYME
Season meat with salt and pepper and dredge in flour making sure to
remove any excess.
Heat pan on medium high heat and add oil.
When oil starts to shimmer place meat into pan and brown on all sides.
Remove meat and set aside.
Add carrots and onions to the same pan and sauté until golden brown.
Add garlic, tomatoes, bay leaves, and thyme.
Return meat to pan and add the stock 2/3rd’s up the side of meat.
Bring to a simmer and cover. Place in a 350`oven for about 2 hours.
Remove meat from pan and let it rest.
Meanwhile strain the liquid and puree the vegetables to thicken the sauce.
Remove any excess fat and adjust seasoning.