Started this off with a nice size chuck…..
Seasoned it up with some Kinders caramelized Buttery Onion…..again this is my hack of seasoning in the bottom of the sink so no mess all over the kitchen…..
Then it went in the RT 1250 @ 265….. it was a nice day and the sun was out!
I smoked it for just a bit over 5 hours……then pulled it to cool on a rack…..
I let the chuck cool for about an hour then got started on the root side of things…..
All the roots got dropped in the 14 in Hexclad sauce pan to get a little color with some butter and a bit of classic olive…..once they started to color I added a can of tomato paste and seared till it pinched, ie cooked in where it turns rusty and fragrant……
While the roots were searing I cubed up the cooled chuck and trimmed out the fat and connective tissue……
This was added to the pan the added 1c of bourbon, 2c of red wine, and 6c beef stock and a couple of Kinders stew seasoning (the easy button) just happen to see it as I was shopping for the onions and spuds……
The whole pan went into the oven uncovered @ 375……progress shot about 45 min in…..
The roots were just right at 80-85 mins……this pic also show why 375…..notice the browning/searing the exposed chuck cut faces. I did stir it every 15 min or so to have all the faces get air seared in the oven…..
Bingo the bowl shot…..oh with the fresh thyme and seared shrooms. I like to sear the shrooms separate to get a nice sear so they keep their texture and not “stewed”
Money shot!
This was leftovers……added some heavy creme in to make a silky version…….oh man this was also crazy good!
This makes me hungry again just posting this pic again……smoked chuck stew leftover money!
Seasoned it up with some Kinders caramelized Buttery Onion…..again this is my hack of seasoning in the bottom of the sink so no mess all over the kitchen…..
Then it went in the RT 1250 @ 265….. it was a nice day and the sun was out!
I smoked it for just a bit over 5 hours……then pulled it to cool on a rack…..
I let the chuck cool for about an hour then got started on the root side of things…..
All the roots got dropped in the 14 in Hexclad sauce pan to get a little color with some butter and a bit of classic olive…..once they started to color I added a can of tomato paste and seared till it pinched, ie cooked in where it turns rusty and fragrant……
While the roots were searing I cubed up the cooled chuck and trimmed out the fat and connective tissue……
This was added to the pan the added 1c of bourbon, 2c of red wine, and 6c beef stock and a couple of Kinders stew seasoning (the easy button) just happen to see it as I was shopping for the onions and spuds……
The whole pan went into the oven uncovered @ 375……progress shot about 45 min in…..
The roots were just right at 80-85 mins……this pic also show why 375…..notice the browning/searing the exposed chuck cut faces. I did stir it every 15 min or so to have all the faces get air seared in the oven…..
Bingo the bowl shot…..oh with the fresh thyme and seared shrooms. I like to sear the shrooms separate to get a nice sear so they keep their texture and not “stewed”
Money shot!
This was leftovers……added some heavy creme in to make a silky version…….oh man this was also crazy good!
This makes me hungry again just posting this pic again……smoked chuck stew leftover money!