Tag Archives: Beef

“Red Weapons” Pot Roast w/ BFR Meats

Slow cook Sundays is our current collaboration for the month of February with our friends at BFR Meats. You can find BFR’s meats including steaks, ground beef, sausages, ribs. pork, jerky. Check them out online and on High Country Food Hub.

Here’s my spin on Mississippi Pot Roast, featuring one of my favorite ingredients, Red Weapons. It’s a fun twist on an already twisted viral recipe.

Unless you’ve been under a rock the last few years, Mississippi Pot Roast is an insanely popular recipe all over the interwebs, and pinterest is full of a host of different versions. It’s quite delicious, but often laden with dried dressing or seasoning blends and soup mixes, which means the recipe can reach stratospheric sodium levels. On this collaboration with BFR Meats, I wanted to try a different version of MI Pot Roast, using their boneless chuck roast but with an Eastern NC spin, mainly featuring famed Chef Vivian Howard’s “Red Weapons,” which I keep on hand in my fridge as an aptly named flavor hero.


We love to serve our pot roast with mashed potatoes or pureed cauliflower but I thought with the slight spiciness and acidity of Red Weapons, that making creamed corn and then pureeing to a rustic texture it would be delicious. I was right and it’s quite rich, so not an every day combo for us. It was pretty too and a nice departure from potatoes.


About Red Weapons: From Chef Howard’s book, This Will Make It Taste Good, it’s a pickled tomato and jalapeño mixture that is filled with aromatics like ginger, garlic and scallions, mustard seeds and spices. You allow the mixture to boil then you jar it for a few days and watch the science happen as the veggies and brine settle to the bottom and the flavorful “oil cap” rises to the top. After 3 days of “pickling”, it’s ready to be used for as long as you have it. There’s some suggestion that it’ll last up to 3 months in the fridge simply jarred if you don’t use the canning method, but I have not died and it’s been at least four months. Need to make more now. This is by far my favorite recipe in her cookbook and I encourage you to support authors and buy this book as I will not be placing the Red Weapons recipe here, however during the promotion of the book, the recipe was shared online so you can easily find it. But buy the book! Make RW then come back to this recipe in 3 days, mkay?

Red Weapons Pot Roast

Ingredients:
2-3 lb chuck roast
Ranch seasoning blend (I used a tsp each onion powder, garlic powder, dill weed, basil, thyme, parsley, salt). You can use a ranch packet if you prefer.)
Packet Au Jus Seasoning (optional) Note: I used BFR Meats au jus but you can use better than bouillon or anything that may further ratchet up the beefiness. Have fun with this part
1 1/2 cups Red Weapons Twin B (the veggies and brine)
3 TBS Red Weapons Twin A (the solidified oil)
1 cup (approx) beef broth or water if needed
Salt/Pepper

Directions:
Generously salt and pepper the chuck roast. Sear on both sides until browned. This step is optional but does add depth of flavor. It’s helpful if you can do this in your slow cooker providing it’s equipped but again, if you don’t want to mess up two pots, skip it.

Add the seasonings, Red Weapons veggies, brine and oil to the roast then add about 1/2 cup of broth, just enough to reach halfway up the roast. Keep the remaining if needed toward the end of cooking. Set the slow cooker for 8 hours on low. Give it a peek near the end and add a little broth if needed. See Pressure Cooker method below.

After the scheduled time, the meat should be very tender, juicy, and falling apart. She won’t be the cutest thing you’ve ever seen but she’s succulent and unbelievably good. Beefy, tangy, slightly spicy and soul warming. Serve the roast and its gravy on mashed potatoes, or if you’re feeling indulgent, pureed creamed corn. Make it keto or paleo by serving on pureed cauliflower.

We hope you give this recipe a try and if you do, please let me know. Be sure to check out BFR Meats on the website as well as High Country Food Hub.

Note:
This is the perfect recipe for the Instant Pot or pressure cooker as well. In fact, that’s usually the way I make this version of pot roast. Simply reduce the water or broth by half and cook on high pressure for 65 minutes, allowing for a natural pressure release. Shred the meat and serve as suggested above.

Recipe: Loco Moco- A Hawaiian “Breakfast”

In true food blogger fashion, I’m thinking of recipes to share with you, while eating a plate of warm leftover risotto that I need to recreate in order to share with you (because it was so incredible),  as I write a blog post…specifically about one of the best meals I’ve made lately.

Last week, I saw Chef Keith Rhodes of Catch Restaurant in Wilmington post a “take-out” special of Loco Moco. (All you folks who are reading this in 2027, remember the CoVID Pandemic that had us all sheltering at home and everything fun closed in March, April and May of 2020? If not, google it.)  The dish looked fantastic and the Anson Mills Carolina Gold rice is what called me because I had just received my order. And as blessings would be, my produce box from Kindly Kitchen had shiitakes and spring onions and a host of other goodies in it a few days later and I got inspired to make it. I also had some local BFR beef (via High Country Food Hub) in the freezer.  After perusing some Pinterest recipes and seeing how easy Loco Moco is, I decided I could just do a mash up of several recipes I saw posted and really they weren’t too different than the gravy I make for my country style steak. Loco Moco is basically a meat patty on rice and gravy, only Loco Moco has a slightly Asian flare, thanks to some soy, chili garlic paste, Worcestershire and perhaps fish sauce and sometimes the beef mixture.  It really varies. The gravy sometimes includes mushrooms and is poured (in this case) around the ground beef patty and is always topped with a fried egg.  Loco Moco is my idea of the perfect breakfast. Like if I was in Hawaii, I would order this before an omelet or pancakes or anything considered breakfasty. It’s savory, spicy and full of umami flavor and is perfect for dinner too, which is when we enjoyed it. We served ours with a side of sauteed spring onions and Solomon’s Seal, which is a wild leafy veg that came in my produce box. Loco Moco doesn’t really need a side, but it’s Spring and my produce drawers overfloweth.

This recipe is completely adaptable to leave out the mushrooms, make it more spicy, and it’s gluten-free (unless you hate to cook with corn starch and in that case, make gravy the old fashioned way with a roux…I’m not going to teach that to you here, but the corn starch version is way less fussy than a roux).  I hear Spam is also traditional and I bet this is just as good with ground pork. I hope you make it and love it as much as we do.

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LOCO MOCO  (Serves 4)

Ingredients:
1 1/2 pound ground beef
1/4 tsp. garlic powder
dash cayenne
Salt/Pepper

1 lb shiitake mushrooms, sliced
2 garlic cloves, crushed
2 tbs. soy sauce
1 tsp. Worcestershire sauce
1 tsp ketchup
1 tsp chili garlic sauce (you can add more if you like it spicy)
1/4 tsp. sesame oil
1 tsp. fish sauce (optional)
1 tsp. oyster sauce (also optional but it gives even more flavor)
1 inch knob of fresh ginger grated or 1 tsp. ground ginger
1 TBS. brown sugar
1 TBS. corn starch
1 1/2 cup beef or chicken stock
Scallions and/or chives for garnish
2 TBS. Ghee or butter
Cooked rice
Eggs (one for each patty)

Prepare the beef with the garlic and cayenne and make into to 4 round patties (about 3/4 inch thick and about the size you’d place on a burger bun–you decide how big). Sprinkle the outside with salt and pepper.

Make the sauce:
Mix the soy, worcestershire, ketchup, chili sauce, sesame oil, brown sugar, ginger, fish sauce, sesame oil, oyster sauce (if using), corn starch and broth together. Taste and adjust for seasonings. If you like it spicy, have at it. Add a little bit of soy if you need. Set aside.

Get a skillet screaming hot with a bit of ghee or butter.  Place the burgers in the skillet and sear on one side until a nice crust forms, about 4-5 minutes. Flip and sear 4-5 minutes more or until desired doneness. Set aside.

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In the same pan, lower the heat to medium and add a bit more butter or ghee to the pan, then add the sliced mushrooms. Do not touch them for 3-5 minutes. Let them get a little brown before you start tossing them about. Add a sprinkle of salt and a generous amount of pepper then add the garlic and saute for one minute. Add the broth mixture, deglazing the pan and scraping any browned bits. Allow the sauce to thicken. You may need to add a bit more broth if it gets too thick. You may adjust seasonings here again. Keep the gravy warm in the pan it should coat the spoon and be very glossy.

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In a separate skillet, melt some butter and crack the eggs, cooking until the whites are set but the yolks are slightly runny. You can cook them all the way until the yolk is cooked through but c’mon, I promise you it’s so good this way. Sprinkle the eggs with a bit of flaky salt (and cayenne if you want).

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To assemble:
Add rice to individual bowls or plates, then top with the patty, spooning gravy on top and around. Add the fried egg on top and garnish with the chives or scallions.

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That yolk shot though…

Enjoy!

If you make this dish, please let me know and tag me @triadfoodies on Instagram and Facebook as well.