Ashley’s Beef Corner — Chuck Roast Round-Up, by Ashley W. Herring

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

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 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

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!

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 N.C. State Fair Beef Recipe Winners

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

dinners. Churches, Masons, and charities almost always serve slaw, potatoes, and chicken or pork. Slide over! Beef is BOSS! A lot of people do not eat pork or chicken. This is just another way to showcase what a versatile meat that BEEF truly is. This is perfect blissful beef.

Julia Truelove Beef & Broccoli Sliders For the beef: 2½-3 lb chuck roast 1 Tbsp olive oil 1 Tbsp toasted sesame oil 2 medium yellow onions, sliced 1 red bell pepper, sliced 1 Tbsp minced garlic 1 Tbsp minced fresh ginger ¼ cup Hoisin sauce 1 cup pineapple juice ¼ cup low sodium soy sauce 1 Tbsp sriracha 1 tsp rice vinegar ¼ cup cilantro, chopped Salt and pepper

For the broccoli slaw: 1 (12 oz.) bag of broccoli slaw 3 Tbsp low sodium soy sauce 2 Tbsp rice vinegar ¼ cup pineapple juice 2 cloves garlic minced 1½ tsp toasted sesame oil 1 Tbsp minced fresh ginger ¼ cup cilantro, chopped ¼ cup sliced almonds Salt and pepper to taste

12 Hawaiian dinner rolls, toasted

Preheat oven to 325ºF. Season the roast with salt and pepper.

In a large Dutch oven, heat olive oil and sesame oil over medium-high heat until shimmering. Brown the roast, about 5 minutes per side. Remove the roast and set aside. Lower the heat and add the onions and bell pepper to the pot. Sauté for 5 minutes, then add garlic and ginger and cook for 1 minute. In a small bowl, mix together pineapple juice, Hoisin sauce, soy sauce, rice vinegar, and sriracha. Return beef to pot, pour the liquids over the beef, cover, and cook in preheated oven for 2½ hours.

Meanwhile, in a large bowl, whisk together the dressing ingredients and add the broccoli slaw, cilantro, and almonds. Toss well to coat, cover and refrigerate until ready to serve.

Shred the meat with two forks, stir in cilantro, and check for seasoning. Slice each roll in half and fill with shredded beef and slaw. Serve immediately.

Makes 12 sliders. *You can change things up with the leftovers by serving the reheated roast on steamed rice alongside the slaw to make rice bowls instead of sliders.

Bob Brescia Korean Burnt End Taco 3 lb chuck roast ¾ cup low sodium soy sauce ¾ cup brown sugar 2 Tbsp minced garlic 2 Tbsp rice wine vinegar 2 Tbsp chili paste or sriracha 1 tsp minced fresh ginger (or ¼ tsp powder ginger) 1 tsp sesame oil 2 Tbsp water 1 tsp cornstarch 3 Tbsp honey 2 tsp toasted sesame seeds Green onions 2 Tbsp vinegar Salt and pepper Taco shells (flour tortillas) Crema (can substitute using sour cream mixed with heavy crème and lime)

Best if using a smoker at 250ºF, but a regular oven will work just as well.

Preheat smoker or oven to 250ºF.

Season chuck roast with salt and pepper, place in a shallow pan, and place in oven. Cook until temperature reaches 165ºF (approximately 5-6 hours) and remove from oven. Cut the whole roast into small 1 inch pieces.

While waiting for the meat, we will make the sauce. Add the soy sauce, brown sugar, garlic, vinegar, chili paste, ginger, and sesame oil to a small saucepan over medium heat and stir well. Whisk the cornstarch and water in a small glass. Add to soy sauce mixture. Bring to a boil while whisking for a few minutes until thickened.

Reserve about ½ cup of the soy sauce mixture and pour the remaining liquid over the chuck roast. Cover chuck roast pan with foil and return to oven until temperature reaches 195ºF (about 1 hour).

Remove meat from the oven, preserving the juices in the pan, and shred/chop. Return meat back to the pan, add reserved sauce plus the honey, and place in the oven for another 30 minutes to cause the sauce to ‘stick’ to the meat and caramelize.

Cut green onion stems into 2 inch pieces and pickle in the vinegar for 30 minutes.

Toast the sesame seeds in a skillet for about 30 seconds

Serve meat in a taco shell, adding pickled green onion and crema.