Chuck Roast In Asian Mushroom Butter Sauce Food

ASIAN POT ROAST: A NEW TAKE ON A CLASSIC SUNDAY DINNER

Steps:

• Pat the beef dry with a paper towel. Heat the oil in a large skillet or Dutch oven over medium heat. Add the roast and sear for 5 minutes on each side, until browned.
• Add the ginger and cook for 2 minutes, until fragrant. Add the onions, garlic, beef stock, wine, soy sauce, dark soy sauce, and sugar. Bring to a boil. Turn down the heat to low, cover, and simmer for 1 hour and 30 minutes.
• After an hour and 30 minutes has elapsed, stir in the carrots, cover, and simmer for another hour. Uncover, and stir in the scallions and cornstarch mixture. Continue to simmer, stirring gently, until the sauce has thickened and the scallions have wilted (about 2-3 minutes). Serve!

EASY STIR-FRIED BEEF WITH MUSHROOMS AND BUTTER RECIPE

Steps:

• Place the beef in a large bowl. Add the salt, sugar, ground black pepper, Shaoxing wine, 1/2 teaspoon soy sauce, 1 teaspoon oil, and cornstarch. Mix well and set aside for 30 minutes.
• When ready to cook, heat 2 tablespoons oil in a wok over high heat until smoking. Add the ginger. Cook for 30 seconds and then remove and discard the ginger.
• If the wok is no longer smoking, reheat until it is, then add the beef. Spread the beef out with the spatula, cook without moving until lightly browned, about 1 minute. Continue to cook while stirring regularly until half cooked, about 2 minutes longer. Transfer to a bowl and set aside.
• Heat 1 tablespoon oil in wok over high heat until smoking. Add the mushrooms. Stir and cook the mushrooms until they start releasing their water. Continue cooking, stirring frequently, until the water evaporates. Depending on the type of mushrooms you use, this can take 5 minutes or more.
• Once the water evaporates, add 2 teaspoons of soy sauce. Stir and add in the butter and garlic. Toss the butter with the mushrooms until fragrant, about 1 minute, then return the beef to the wok. Cook, stirring, until beef is cooked through, about 1 minute longer. Transfer to a serving platter immediately and serve with white rice.

BEEF WITH ASIAN MUSHROOM SAUCE (CROCK POT)

Steps:

• Put the mushrooms in your slow cooker and place the beef on top.
• Spread the Hoisin Sauce over the beef, scatter the garlic and salt over it, and pour in the broth around it.
• Cover the slow cooker, and cook on low for 6-8 hours (depending on how hot your crockpot gets).
• Remove the beef from the slow cooker and put it on a platter. Turn cooker to high.
• Mix the cornstarch with water and add to the sauce. When sauce is thickened a bit, pour the sauce into a sauce boat.
• Slice the beef and serve it with the sauce, topped with the scallions.

ROAST CHICKEN BREASTS WITH CHINESE BUTTER SAUCE

Steps:

• Black Bean Sauce: Preheat oven to 450 degrees F. Peel and cut shallot into ¼-inch slices. Add to a medium saucepan with 1 tablespoon oil. Sauté over low heat until shallot softens and becomes translucent, 2-3 minutes. Add white and Shaoxing wines, bring to a simmer, and reduce the liquids by about half, 6-8 minutes. Add fermented black beans, garlic cloves, and chicken stock. Bring to a simmer and reduce the liquid by about half, 20-25 minutes. Meanwhile, start the Potato-Parsnip Mash.
• Potato-Parsnip Mash: Peel and dice the potatoes and parsnip into uniform 1-inch cubes. Place in a large saucepan. Add water and a few pinches of salt, then bring to a boil over high heat, 6-8 minutes. Meanwhile, in a small saucepan, gently heat the heavy cream over low heat, then set aside.
• Chicken: Heat an ovenproof nonstick skillet over high heat. Season chicken breasts liberally with salt and pepper on both sides. Add 1 tablespoon oil to the pan and swirl around to coat the bottom. When oil is smoking, add breasts skin side down; cook until skin is golden brown, 2-3 minutes. Then flip the breasts so they're skin side up and place skillet in the oven until chicken cooks through, 8-10 minutes.
• Check potatoes and parsnips for doneness by removing one of each from the water with tongs; they should feel soft when gently squeezed. Drain well and place back into the pot; add the butter. Mash the potatoes and parsnips until they are coarsely crushed and coated with melted butter. Add about ¾ of the warmed cream and continue mashing until creamy; add more cream as needed. Season to taste with salt. Set aside.
• When the Black Bean Sauce has reduced to about half, strain it into a bowl. Reserve the garlic cloves and discard the rest of the solids. Place the garlic cloves and the sauce into a blender and purée, starting on low speed; if the sauce is very hot, remove the cap or stopper on top of the blender so steam can escape. Turn the speed to high until completely puréed, about 1 minute. Pour back into the saucepan and keep warm over low heat. (Makes 1 quart. Black Bean Sauce can be made ahead and refrigerated for 2-3 days, or frozen for up to 3 months.)
• After chicken has been in the oven for 8-10 minutes, check for doneness. It should feel firm to the touch or register 160 F at its center. (Note: Safe internal temperature for cooked chicken is 165 F; however, chicken will continue cooking once it's out of the oven.) Remove chicken to a plate to rest. Chinese Butter Sauce: Place the skillet with drippings over low heat and add about 1 cup of Black Bean Sauce. Turn the heat to high and use a wooden spoon to scrape up the fond (the roasted bits stuck on the bottom of the pan). When the sauce has simmered and slightly reduced, taste and adjust seasoning as needed. Add 1 pat of butter; swirl the pan to melt and emulsify. Repeat with remaining 2 pats of butter; the sauce should be velvety smooth.
• Assembly: Place a large spoonful of Potato-Parsnip Mash on a plate. Nestle a chicken breast on top, and spoon plenty of Chinese Butter Sauce around the sides. (Avoid pouring sauce directly on the chicken skin, so it can remain crisp.) Finely slice the light green part of the scallion on a bias and scatter over chicken. Serve immediately.

CHUCK ROAST WITH PORCINI MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F.
• Pat the beef dry with paper towels. Sprinkle the beef generously with salt and pepper. Heat 2 tablespoons olive oil in a heavy 6-quart roasting pan over medium-high heat.
• Add the beef and cook until brown on all sides, about 15 minutes total cooking time.
• Transfer the beef to a bowl. Add remaining tablespoon oil to the pan, add the onions and saute until tender, scraping up the brown bits on the bottom of the pot, about 5 minutes. Add the garlic and saute 1 minute. Add the wine and boil 1 minute.
• Stir in the broth and mushrooms. Return the beef to the pan. Bring the liquids to a boil. Cover and transfer to the oven. Braise until the beef is fork-tender, turning the beef over halfway through cooking, about 3 hours.
• Transfer the beef to a cutting board. Tent the beef with foil and let stand 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Transfer the pan juices and vegetables to a blender and puree until smooth. Combine the sauce and rosemary sprig in heavy medium saucepan. Bring to a boil. Season the sauce, to taste, with salt and pepper.
• Cut the beef across the grain into 1/2-inch-thick slices. Arrange the sliced beef on a platter and garnish with rosemary. Spoon the sauce over and serve, passing the remaining sauce in a sauce boat.

KOREAN BEEF CHUCK ROAST

Steps:

• Preheat oven to 350 degrees. Season beef with 1 tablespoon salt and 1/2 teaspoon pepper. Heat 2 tablespoons oil in a large 6-quart Dutch oven over medium-high. Add beef and brown on all sides, about 15 minutes. Pour off fat and wipe pot with a paper towel.
• Reduce heat to medium and add remaining 2 tablespoons oil, onion, and garlic. Cook 3 minutes, stirring occasionally and scraping up brown bits on bottom of pan, until softened. Add ginger and cook, stirring, 1 minute. Add sake, mirin, broth, and gochujang. Bring to a boil, stirring to dissolve gochujang. Return beef and accumulated juices to pan and bring back to a boil. Cover and transfer to oven. Cook, flipping a few times and adding carrots halfway through, 2 hours. Remove pot from oven and stir mushrooms into sauce. Cover and cook until meat is fork-tender, about 30 minutes more.
• Transfer beef to a cutting board and let rest 20 minutes. Meanwhile, remove vegetables to the board with the beef using a slotted spoon. Skim fat from sauce and bring to a boil. Cook until thickened like gravy, about 5 to 10 minutes more. Keep sauce warm until serving.
• Remove string from beef; slice 1/4 inch thick. Serve with vegetables and sauce.

ASIAN CHUCK POT ROAST WITH VEGGIES AND UDON NOODLE

Steps:

• Season meat with pepper and very lightly salt. I didn`t salt because the soy and hoisin has plenty of sodium.
• In a hot pan brown the meat in oil until well seared on all side.
• Combine Sauce ingredients except for water in a blender, blend till smooth.
• Place sauce in crock pot stir in water. Place browned meat into liquid.
• Add optional thai chili`s if desiring extra heat.
• Place lid on and cook for about 4-6 hours in crock-pot on high.
• Remove meat, (it should be very tender and fall apart) placing on a plate cover to keep warm.
• Add the carrots, peppers, mushrooms, and broccoli.
• Cover and cook another 5-15 minutes until desired texture of veggies is reached.
• Toss in fresh udon noodle mixing in to heat and combine with veggies.
• Place noddle mixture on a platter and top with meat.
• Garnish with green onions, cilantro, and or basil, and serve.
• Optional:.
• Shred beef while the veggies cook and stir into the noodle mixture.