Soy, Ginger & Sake Beef Pot Roast with Shiitake Mushrooms
From “Kathy Casey’s Northwest Table”
(A great twist on the typical Pot Roast)
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
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.
(Adapted from Seasons & Celebrations)
Serves about 8
• 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
Corn or Flour Tortilla Crushed, Chopped Red Onion, Sliced Avocado, Sour Cream
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!
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.
• 1 TBSP Salad Oil (I used Olive Oil)
• 2 lbs. Manchester-Farms Beef Oxtails
• 2 lg. Onions, chopped
• 4 Cloves Garlic, minced
• 5 qts. Beef Broth or Chicken if you want a lighter soup
• 1 ½ Cups Dry Sherry
• 2 tsp. Ground Cumin
• ½ tsp. Cayenne Pepper
• ½ tsp. Ground Allspice
• 4 Cups Dry Black Beans (I used 3 cans drained Black Beans)
• Salt and Pepper to taste
• Tortilla Chips Crumbled
• 1 Lg. Ripe Tomato, diced
• 6 oz. Jack Cheese, shredded
Pour oil into a Dutch oven or heavy pan on med. high heat. Add oxtails and brown on all sides. About 8 to 10 minutes. Remove meat and add the chopped onion and garlic. Stir often until soften. Return meat to pan and add broth, sherry, cumin, cayenne and allspice. If adding canned beans, add now. Cover and simmer for 1 hour.
Sort beans; remove and discard debris. Rinse beans and drain. Add to broth. Bring to boil, then cover and simmer until meat is very tender when pierced and beans are soft to bite. 1 ½ to 2 hours. Lift out oxtails and let cool.
Take ½ of the beans and soup and put into a blender and puree. Add the puree back to the soup. Take meat off the bones and shred. Add meat to the soup and discard bones. Heat, add salt and pepper to taste and serve.
Serve with tortilla chips whole or crumbled, diced tomatoes and shredded cheese.
• 1 Tbsp. Anchovy Paste
• 2 Cloves of Garlic
• 1 Tbsp. Dijon Mustard
• 2 tsp. Worcestershire Sauce
• 3 Tbsp. Red Wine Vinegar
• 1 Cup Extra Virgin Olive Oil
• ¼ Cup plus 2 Tbsp. Lemon Juice
• 1 Cup Parmesan Cheese Grated
Ingredients for Salad
• 2 Heads Romaine Lettuce
• Croutons (Store bought or Homemade)
• Chunk of Parmesan for Shavings
Ingredients to Make your own Croutons
• 5 Slices Day Old Italian Bread
• 2 Tbsp. Olive Oil
• 1 tsp. Garlic Powder
• Salt & Pepper
Mix first 5 ingredients together, put into blender. Add lemon juice and blend. Slowly drizzle extra virgin olive oil into blender while blending. Add parmesan and mix.
Wash and tear romaine lettuce. . Toss with dressing, croutons & shaved Parmesan.
(To shave Parmesan, use a vegetable peeler. Take the peeler and go down the side of the chunk of Parmesan cheese. Add as many shavings as you would like.)
Cut up the Italian bread into bite size chunks. Heat olive oil in a 10” saute’ pan over medium heat. Add bread, garlic powder, salt and pepper to taste. Saute’ until crispy, be careful not to burn. Add to salad.
Local, organic, grass fed milk from the Pittsburgh area!