SMOKED BEEF ROAST SANDWICHES

Smoked Beef Roast Sandwich

   If you’ve ever tasted a melt in your mouth smoked beef roast, it’s something you haven’t forgotten. It can be served sliced or on a sandwich piled high with sautéed mushrooms and onions. Here’s how Bob did it.

INGREDIENTS
3 lb beef roast
Brine
Salt, pepper, garlic powder, onion powder

PREPARATION

Brine the beef for 24 hours. Drain, season, and smoke over apple wood chunks and charcoal for 3 hours. If you use a larger cut of beef, you’ll have to cook it a little longer.

We served our sandwiches with broccoli salad, tossed salad and cole slaw. It was so good I’m even having a Westover Leftover sandwich right this minute.  French fries would have been great too.  Ohhhhhhh, I should have had French fries.  Too late now!

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By Tika for CHEW WANNA EAT? © 2017

 

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SMOKED BRISKET

 

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     Bob outdid himself with this spectacular Smoked Brisket.  The smoker was a Christmas gift from Rob, Calene, and Champ.  To say that Bob was a happy camper, or happy smoker, was putting it lightly.

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POT ROAST, Perfect every time

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     Sometimes you just have to have tender, falling apart roast beef with vegetables and lots of savory gravy.  Here is my perfect no-fail one-pot recipe including gravy.

 

INGREDIENTS:

3-4 lb chuck roast

2 medium onions

4-5 whole garlic cloves

1 can beef broth (divided)

1 cup Cabernet Sauvignon

8 whole carrots, peeled and cut

1 or 2 ribs of celery

4 -6 potatoes, quartered

2 sprigs fresh rosemary (or ½ tsp dried)

2 sprigs fresh thyme (or ½ tsp dried)

1 bay leaf

Salt and pepper

Olive oil

 

PREPARATION:

In heavy Dutch oven (I use cast iron), preheat pan over medium heat.  Drizzle bottom of pan with olive oil.  Salt, pepper, and sprinkle dried rosemary and thyme on one side of beef.  Place meat in pan, seasoning side down.  While that side is browning, season top of roast.  You want it good and crusty.  If the roast is good and thick, I’ll sear the edges, too.  While second side is browning, cut one of the onions in quarters and toss it in.  Add the garlic cloves and continue until meat is browned.

Push meat to one side of the pan or remove from pan.  Add wine and scrape the blackened bits off the bottom of the pan.  Add ½ can beef broth and replace the meat.  Add bay leaf.  Peel celery and break into thirds.  Add to pot.  Bring to a boil and turn heat off.  Peel and quarter second onion and lay on top of beef.  Cover meat and put in preheated 350 ° F oven.  Let cook for about 30 minutes, then turn heat down to 325° F.

Peel carrots and add them to the liquid, next to the meat. I never peel the potatoes, I wash them well and cut any spots out.  I usually quarter them and toss them in the juice with the carrots.  Every hour or so I’ll scrape all the browned bits that gather on the side of pan back into the juice.  This creates a richer more savory gravy.  I also baste the meat and veggies after scraping the pan.

A 3 lb roast should take about 2 ½ – 3 hours, depending on how well you seared it.  A 4 lb roast will take 3 ½ – 4 hours.  When the meat is falling apart and the vegetables are tender, remove everything from the pot and keep warm in a bowl covered with foil.  Take the other half can of beef broth and mix in ½ cup of flour.  Add a few dashes of salt, pepper, onion and garlic powder. Add that to the liquid in the pot and turn the heat up to medium high.  Mix well as it begins to boil, and turn the heat down until it’s simmering.  When gravy is thick, it’s time to eat!!

NOTE:  I’m usually too lazy or have something else going on and don’t remove the meat and vegetables before adding flour.  Just make sure you get it mixed in evenly.  I’ll do this about the last 45 minutes of cooking the roast.

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By Tika for CHEW WANNA EAT? © 2016

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NY STRIP LOIN WITH GARLIC HERB CRUST

NY Strip Roast (7)

   What can I say about this roast? It was magnificent, and the best Christmas dinner we’ve ever had since . . . well, since last Christmas. Bob really outdid himself on this creation! Love you, baby.

                New York Strip Loin Roast with Garlic Herb Crust

Yield: Makes 10 servings

Ingredients:

  • One 4- to 5-pound boneless beef loin New York strip roast, fat trimmed to 1/4 inch
  • 4 garlic cloves
  • 1 teaspoon dried sage
  • 1 teaspoons ground thyme
  • 1 tablespoon chopped fresh rosemary
  • 4 teaspoons olive oil
  • 4 teaspoons salt
  • 1 1/2 teaspoons ground black pepper

Preparation:

  • Using sharp knife, cut ½-inch crosshatch pattern through fat cap, ¼ inch deep.
  • With food processor running, drop garlic into processor; blend until finely chopped.
  • Add remaining spices; process until paste forms.
  • Pat meat dry with paper towels. Rub meat all over with herb paste.
  • Wrap roast with plastic wrap chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
  • Adjust oven rack to middle position and heat oven to 290 degrees.
  • Set wire rack inside rimmed baking sheet.
  • One hour before cooking, unwrap meat and place on prepared rack, fat side up.
  • Transfer roast to oven and cook until meat registers * 125 degrees (depending on desired doneness) degrees, approx. * 90 minutes, rotating sheet halfway through cooking.
  • Remove roast from oven and heat broiler.
  • Return roast to oven and broil on middle oven rack until fat cap is deep brown and interior of roast registers * 135 degrees (med-rare), 3 to 5 minutes. (again depending on desired doneness).
  • Transfer to carving board, tent loosely with aluminum foil, and let rest for 20 minutes.
  • Cut crosswise into 1/2-inch-thick slices.

* These temperatures are for medium-rare beef.

* 90 minutes will yield medium rare beef. Add time if more well-done beef is desired.

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