2 Tbsp honey 1 Tbsp Worcestershire sauce 1 small (8 oz.) can crushed pineapple 1 large package Hawaiian style sweet rolls Sweet pickles or similar garnish
Ashley’s Beef Corner
T
Chuck Roast Round-Up
By ASHLEY W. HERRING Director of Consumer Information N.C. Cattlemen’s Beef Council With the return of the N.C. Mountain State Fair and the N.C. State Fair, our beef recipe contests were back in full swing. The entries were super creative and brought flavors from the southwest, Asian, Irish, American, and more. The idea was to bring new life to an old favorite, the always available and usually priced on special, chuck. We especially love using this cut during the fall and winter seasons because of its hearty flavor and filling nature. We hope you enjoy trying out these recipes, and be sure to let us know what you think!
N.C. Mountain State Fair Beef Recipe Winners Justin Pegg - Asheville, N.C. Guinness Stew 6 oz. Pancetta, diced 1 cup beef ¼ cup tomato paste 3 Tbsp all purpose flour 3 springs thyme 5 shallots, chopped 2 bay leaves 3 cloves garlic, minced 1½ tsp salt ¼ tsp pepper 2 Tbsp oil 16 oz. Guinness 24 Klondike medley potatoes, cut into quarters 2 large carrots chopped into ½” pieces 2 ribs celery chopped into ½” pieces 1 large turnip chopped into ½” pieces 2 Tbsp Worcestershire sauce Tbsp dried and ground porcini mushrooms
PAGE 10
Cut the beef into 1” cubes. Sprinkle salt and pepper over beef. Add oil to dutch oven over high heat and add the beef in batches and brown on all sides. Remove from pan and set aside. Lower heat to medium if the pot looks dry and add some oil. Add shallots and garlic and cook for about 5 minutes or until onions are soft. Add pancetta to mixture and brown, then add potatoes, carrots, celery, and turnips to the mixture and cook for 5-10 minutes. Add flour to the mixture and stir for 1 minute to cook off flour. Add Guinness, beef broth, and tomato paste. Turn heat up to medium-high and bring to a boil for two minutes while deglazing the pan. Stir in bay leaves, thyme, porcini mushrooms, and Worcestershire sauce to the mixture. Return beef to the mixture and stir to combine. Reduce the heat to low, cover, and simmer for 2 hours. Remove the cover and simmer for about 30 minutes until meat falls apart at the touch. Remove bay leaves and thyme. Add salt and pepper to taste and serve.
Sharon Gates - Leicester, N.C. Aloha Sloppy Joe Sliders 1½ lb ground beef chuck ½ cup minced onion ½ cup minced bell pepper ½ cup barbecue sauce
The Carolina Cattle Connection q DECEMBER 2021
In a large skillet over medium heat, add ground chuck, onion, and bell pepper. Using a spatula, crumble the beef and turn the mixture with a spatula, cooking until beef is browned and vegetables are softened, about 6-8 minutes. Reduce heat to low. Pour in barbecue sauce, honey, Worcestershire sauce, and pineapple and stir. Heat 2-3 minutes until sauce ingredients are warmed through. Spoon into slider rolls and serve warm, with pickles, or desired garnish, and side dishes of choice.
finely ground. Add to skillet with beef. In a small bowl, stir brown sugar, ketchup, vinegar, and mustard until well combined. Add to beef mixture and stir well. Add beans and stir until combined. Spray a 9x13” baking dish with cooking spray. Transfer beef/bean mixture to baking dish and place in oven. Bake, uncovered, 45 minutes. Serve hot (preferably with a big ‘ol piece of cornbread). These true beefy cowboy beans really hit the spot on a chilly day!
N.C. State Fair Beef Recipe Winners
Connie Pegg - Asheville, N.C. All Beef Cowboy Beans 1¼ lb ground chuck 1 large onion, chopped 4 oz. beef jerky ½ cup packed brown sugar ⅓ cup ketchup 3 Tbsp cider vinegar 2 Tbsp yellow mustard 1 16 oz. can pork and beans 1 15 oz. can kidney beans, drained and rinsed
Preheat oven to 350ºF. In a large skillet, cook ground chuck and onion on medium heat until onion is soft and beef is no longer pink. Drain well. Meanwhile, place jerky in a food processor or chopper and pulse until
Pamela Cash Carolina BBQ Chuck Roast and Red Potatoes with Red Slaw 2½ lbs chuck roast ½ head of green cabbage ¼ head of purple cabbage ¼ cup of Duke’s mayo ¼ cup of pickle juice 2 small sweet pickles ½ envelope of steak seasoning 1 ½ cup of white vinegar ½ cup of apple cider vinegar 1 cup of water 2 Tbsp red pepper flakes ½ Tbsp salt ½ cup granulated sugar + 2 Tbsp for slaw 9 small red potatoes ½ Vidalia onion 1½ stick of butter 2 pinches of baking soda Wash chuck roast by rinsing. Put chuck roast in roasting pan and potatoes and onion. Sprinkle both sides with steak seasoning. Then cover the meat with olive oil and cover onion and potatoes. Put in the oven for 4 hours at 375ºF. Make sure all items are submerged. Turn meat & potatoes over every hour to cook evenly. Shred cabbage. Mix cabbage with mayo, pickle, pickle juice, sugar, and pepper. Put in refrigerator until ready to serve. Let the meat and potatoes cool for ten minutes. Add rolls on the table with tea. The beef and slaw make a great sandwich. My inspiration for the dish was to bring a new contender to the vinegar based Southern plate sales and special
