Pot Roast with Soy, Ginger, Sake & Shiitake Mushrooms

What fun it would be to cook this meal on a fireplace like this in the Summer Kitchen!

Soy, Ginger & Sake Beef Pot Roast with Shiitake Mushrooms

From “Kathy Casey’s Northwest Table

(A great twist on the typical Pot Roast)

Servings 6-8

  • Ingredients:
  • 2 tbsp vegetable oil
  • 4 lbs.  Manchester-Farms Organic Grass-Fed Beef Chuck or Shoulder Roast a
  • 1 cup sake
  • 1 lg. white onion, cut into ½ inch thick slices
  • 4 cloves of garlic
  • 2 inch piece unpeeled fresh ginger, washed and cut into ¼ inch thick slices
  • 2 tbsp. sugar
  • ¼ cup soy sauce
  • 18 small shiitake mushrooms, stemmed
  • 3 tbsp cornstarch
  • 3 tbsp cold water
  • 3 green onions, thinly sliced, for garnishing

Directions:

Preheat the oven to 325 degrees. In a heavy Dutch oven or other large heavy pan that can go in the oven. Heat the vegetable oil over medium high heat. Sear the Roast until it is nicely browned on all sides, about 2 -4 minutes. Remove Roast from pan and set aside.

Pour the sake into the pan and scrap up all the browned bits. Add the onions, garlic and ginger. Dissolve sugar in the soy sauce in small bowl and pour over meat. Add the mushrooms and cover. Bring pan to a boil.

Remove the pan from stove top and place in oven covered. Cook for 3 hours, until meat is tender. Turn the roast over after ½ cooking time.

Remove meat to a platter and separate mushrooms and onions from liquid by straining it. Set the vegetables aside and keep them warm. Return the sauce to pan and bring to a boil. Boil for a few minutes to reduce.

In a small bowl, whisk the cornstarch and water together, then whisk into the sauce. Return to a boil until thickened, whisking constantly. Taste and add salt and pepper if needed.

Place meat on plate and pour sauce over, sprinkle with green onions and serve.

Dried Cherry Chilli

Very Delicious!
(Adapted from Seasons & Celebrations)
Serves about 8

 

Ingredients:
• 2 Cups Organic Chicken Broth
• 4 oz. Dried Tart Cherries or Cranberries Chopped
• 1 TBSP Olive Oil
• 1 Cup Chopped Red or White Onion
• 2 TBSP Chopped Garlic
• 2 tsp. Finely Chopped Jalapeno (or more to taste)
• 1 Lb. Manchester-Farms Organic Grass-Fed Ground Beef
• 1 Roasted Red Bell Pepper, Chopped
• 1 TBSP plus Chili Powder (or more to taste)
• 1 ½ tsp. Ground Cumin
• 1 tsp. Ground Coriander
• 1 tsp. Dried Mustard
• ½ tsp. Dried Oregano
• 2 (14.5 oz.) Cans Chopped Fire-Roasted Tomatoes, Un-drained
• 1 (15 oz.) Can Black Beans, Drained & Rinsed
• ¼ Chopped Fresh Cilantro

Garnishes:
Corn or Flour Tortilla Crushed, Chopped Red Onion, Sliced Avocado, Sour Cream

Directions:

Heat 1 cup of broth in a saucepan until just simmering. Place cherries in a small bowl. Add hot broth and set aside.

Heat oil in a large saucepan over medium heat. Add onions, sauté’ until onion is soft, add garlic and jalapeno and cook about 1 minute.  Add Ground Beef, cook and until no longer pink.

Add bell pepper, chili powder, cumin, coriander, mustard and oregano. Turn heat to med. high and cook. Stir occasionally, a couple of minutes.  Add tomatoes and remaining broth. Bring to a boil. Reduce heat and simmer, uncover and cook for 5 minutes.

Stir in beans, cilantro and cherry mixture and cook until thoroughly heated.
Serve with garnishes!

Bread and Butter Pickles

This recipe from the “Ball Blue Book of preserving” for bread and butter pickles is not only easy but they go great on burgers made with our organic grassfed beef!

 

Ingredients:
4 pounds 4-to 6-inch cucumbers, cut into 1/4 – inch slices
2 pounds onions, thinly sliced (about 8 small)
1/3 cup canning salt
2 cups sugar
2 Tablespoons mustard seed
2 Teaspoons turmeric
2 Teaspoons celery seed
1 Teaspoon ginger
1 Teaspoon peppercorns
3 cups vinegar

Combine cucumber and onion slices in a large bowl, layering with salt; cover with ice cubes. Let stand 1 ½ hours. Drain; rinse; drain again. Combine remaining ingredients in a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a boil. Pack hot pickles and liquid into hot jars, leaving ¼-inch headspace. Remove air bubbles. Adjust tow-piece caps. Process 10 minutes in a boiling-water canner.

Yield: about 7 pints

Marinated Manchester-Farms Organic Grass-Fed Flank Steak

Serves: 4

Prep Time: 10 minutes

Marinate Time 2 -4 Hours

Directions:

  • 2 pounds Manchester-Farms Organic Grass-Fed Flank Steak
  • 1/4 cup grainy mustard
  • 2 tbsp lime juice
  • 1 tsp Worcestershire Sauce
  • 1 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tsp garlic, minced
  • 1 tsp fresh ginger, minced

Mix together and marinate for 2 to 4 hours.

Heat grill to medium high.

Grill for 4-6 minutes a side.