Very happy with how this came out (steady camera hands needs some work though). Making it again today. ? Beef chuck roast slow and low for about 4 hours in an easy adobo sauce = delicious barbacoa plus leftovers for days. Bomb as a bowl or burrito with scratch tortillas. And tastes even better the next day. ?? 1️⃣ Toast a mix of a few dried chilies in a dry stock pot until you can smell it. 2️⃣ Add 2 cups broth and bring to a simmer. 3️⃣ Add 1 onion sliced thin, 6 garlic cloves smashed, 2 tsp cumin powder, 1 tsp chipotle powder, 1/2 cup crushed tomatoes, a glug of red wine, 1/4 cup apple cider vinegar and simmer until reduced by a quarter. Then let it cool. 4️⃣ Add 2 tsp fish sauce and blend with an immersion blender until smooth (or pour into a blender once cool). 5️⃣ Heat up some fat in a Dutch oven over high heat. Brown the meat (I used a 3lb chuck roast) on all sides. 6️⃣ Pour the blended sauce over the beef, add a couple bay leaves, and bring to a boil. 7️⃣ Put the lid on slightly ajar, bring down to a simmer, and cook until tender, about 4 hours. 8️⃣ Transfer the beef to a plate or container and reduce liquid over medium-high heat until it’s a good thickness. 9️⃣ Refrigerate up to a few days or dig into it immediately. To serve, shred the beef with hands or two forks, place in a pot or pan, cover in sauce, and bring to a simmer, stirring to coat all the beef.
mise en place ...⠀ ⠀ ?????⠀ ⠀ One of my favorite things about cooking is that my OCD can come out and it’s a good thing. There’s even a term for it: “mise en place” in French is a way to express the concept of “everything in its place.”⠀ ⠀ The idea is you set up your work station with everything in its place before getting to work. Cooking often involves multi tasking, so this is a helpful step for me (??♂️has trouble multitasking).⠀ ⠀ It’s apt outside the kitchen, too. “A place for everything, and everything in its place” is pretty much my M.O. in life.⠀ ⠀ For example: phone, wallet, keys. Always on my dresser by the door so I don’t forget them in the morning, lose them, or spend time looking for them. I usually keep a bowl there to put them in. Am I crazy? ??♂️ It works.⠀ ⠀ ???
Y’all! (I can say that now, as a resident of the deep south). I have to share this because I’m super proud of what we’re doing with this regenerative energy project, and proud of our small team for this awesome little story we put together documenting the big day. Please check it out and support regenerative practices on Earth Day 2020! (And everyday really) ???
Before lockdown, it started becoming a thing where whenever I flew, I would fly with carry-on meat. Last time, it was carry-on brisket. ? Flew these bad boys in to San Francisco for a birthday barbecue bash. Rubbed them with a little olive oil, then salt, pepper, and cayenne and let it sit overnight. After 14 hours of smoke, low and slow at 200 degrees, they came out pretty great. Not as moist in some parts, because these briskets are grass fed and a bit leaner, but a pretty solid first time smoke. ?? BYOB = Bring Your Own Brisket
That perfect medium rare, often elusive, made attainable by the reverse sear... ??? 1️⃣ Put that ribeye on a rack in a sheet pan. Salt and pepper both sides. Even better if you do this the night before and leave it uncovered in the fridge for a slightly aged taste. 2️⃣ Put it in the oven at 250°F for 20-30 minutes, when the internal temp reaches 115°F. 3️⃣ Meanwhile, fire up the grill and get it super hot. Like really really hot. 4️⃣ Once the steak hits 115°F in the oven, take it out and sear it on the hot grill about a minute on each side. Throw in a tablespoon of butter right after the steak hits the pan. The internal temp should come up to about 125°F. If not, you can flip it a couple more times, 30 seconds a side, and it should come up to temp without burning. 5️⃣ Remove from heat. The steak will come up to about 130°F - that’s the golden number for medium rare. Add more butter if you like. 6️⃣ You don’t really need to let it rest with the reverse sear method, but I like to give it 5 minutes on a cutting board before I cut it against the grain. ?
Edlin Bets the Farm
I share relevant news and personal essays on how food and agriculture can save humanity, plus exciting updates on my regenerative journey and the occasional baby goat pic 🥰
Very happy with how this came out (steady camera hands needs some work though). Making it again today.
?
Beef chuck roast slow and low for about 4 hours in an easy adobo sauce = delicious barbacoa plus leftovers for days. Bomb as a bowl or burrito with scratch tortillas. And tastes even better the next day.
??
1️⃣ Toast a mix of a few dried chilies in a dry stock pot until you can smell it.
2️⃣ Add 2 cups broth and bring to a simmer.
3️⃣ Add 1 onion sliced thin, 6 garlic cloves smashed, 2 tsp cumin powder, 1 tsp chipotle powder, 1/2 cup crushed tomatoes, a glug of red wine, 1/4 cup apple cider vinegar and simmer until reduced by a quarter. Then let it cool.
4️⃣ Add 2 tsp fish sauce and blend with an immersion blender until smooth (or pour into a blender once cool).
5️⃣ Heat up some fat in a Dutch oven over high heat. Brown the meat (I used a 3lb chuck roast) on all sides.
6️⃣ Pour the blended sauce over the beef, add a couple bay leaves, and bring to a boil.
7️⃣ Put the lid on slightly ajar, bring down to a simmer, and cook until tender, about 4 hours.
8️⃣ Transfer the beef to a plate or container and reduce liquid over medium-high heat until it’s a good thickness.
9️⃣ Refrigerate up to a few days or dig into it immediately. To serve, shred the beef with hands or two forks, place in a pot or pan, cover in sauce, and bring to a simmer, stirring to coat all the beef.
