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Shredded BBQ Beef with Kayem Choice Beef Pot Roast
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7.75 lbs. Kayem Slow Cooked Choice Beef Pot Roast (drain au jus, reserve)
20 oz Barbecue Sauce
16 large Burger Buns (or Kaiser roll)
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Preparation Method:
Cut the pot roast into 1 1/2" strips lengthwise. Trim away any fat or connective tissues. Hand shred the beef into a baking dish. (Meat breaks apart very easily since it is already slow roasted).
Mix the shredded beef with 1 1/2 pints of the reserved au jus and the barbeque sauce. Cover and bake for 1 hour.
Serve approximately a 6 oz portion over your favorite hamburger or Kaiser roll.
Chef’s Tip:
We recommend Sweet Baby Ray's Barbecue Sauce for its sweet and tangy flavors. Serve a zesty mustard style coleslaw on top of the barbeque beef or as a side accompaniment.
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Servings: 16 (298.15 g per serving)
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Shepard's Pie with Kayem Choice Pot Roast
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7.75 lbs. Kayem Slow Cooked Choice Beef Pot Roast, (drain au jus, reserve)
1/3 cup Wondra (quick mixing flour for thickening)
1 cup Water
14 oz Creamed Corn
2 lbs. Mashed Potatoes
3 Tbs unsalted Butter, melted
½ tsp Paprika (preferably smoky paprika)
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Pre-heat oven to 350 degrees
Cut the pot roast into 1 1/2 " strips lenghtwise. Trim away any fat or connective tissues.
Hand shred the beef into a baking dish. (Meat breaks apart very easily since it is already slow roasted).
Using a small bowl, mix the Wondra into the water, stir well. Transfer the reserved au jus to a medium sauce pan
over medium heat, amd wisk in the flour/water mixture. Bring to a boil stirring frequently, sauce will begin
to thicken and become a gravy.
Mix 2 cups pf the beef gravy with the shredded beef and creamed corn. Cover with the mashed potatoes, sprinkle top with paprika and melted butter.
Bake for 45 minutes or until an internal temperature of 165 degrees is achieved.
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Cook Time: 45 minutes Servings 18
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American Chop Suey with Kayem Chioce Beef Pot Roast
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8 lbs Kayem Slow Cooked Chioce Beef Pot Roast ( drain au jus & reserve, dice meat 1/2 " cubes)
1 1/2 oz olive oil
1 1/2 lbs white onion, diced 1/4 "
1 large green pepper, diced 1/4 "
1/2 lb celery, diced 1/4 "
1 oz fresh minced garlic
1 oz all purpose flour, unbleached
2 oz tomato paste
1 tsp Paprika (preferably smoky)
1/2 tsp salt
1 tsp Pepper
2 lbs canned, diced tomatoes
2 lbs cooked pasta, Ziti
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Heat a large braising pan over medium heat and coat with olive oil. Saute the onions, green pepper and celery until translucent, about 5 minutes.
Add the chopped garlic and saute another 2-3 minutes.
Stir in the flour to make a roux and cook for 3-4 minutes. Stir in the tomato paste and paprika and cook an additional 2 minutes, stirring frequently.
Mix in the reserved pot roast au jus and stir well to make a sauce. (Additional beef broth may be added if necessary). Season with salt and pepper. Add the canned tomatoes, bring to a boil.
Add the diced Kayem Choice Pot Roast and cooked pasta. Heat to 165 degrees and serve immediately.
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Makes 22 Servings Prep Time: 20 minutes Cook Time: 15 minutes
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Beef Stroganoff with Kayem Pot Roast
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3 1/4 lbs Kayem Pot Roast, cut into julienne strips
1 1/4 lbs gravy, reserved from pot roast
3 oz canola oil
12 oz white mushrooms sliced
6 oz dry white wine
4 oz unsalted butter
1/2 large onion diced
2 1/2 oz all purpose flour
1 quart beef stock
2 tsp Dijion mustard
8 oz sour cream
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Remove the beef and gravy fom the plastic bags, reserve the gravy. Cut the meat into 1 1/2inch julienne strips.
Coat a large medium saute pan with 1 oz of the canola oil, saute the mushrooms for 5 minutes. Deglaze with white wine.
In a medium brazier, saute the onions until translucent over medium high heat with 2oz of canola oil. Add
3 oz. butter, melt. Add the flour and make a roux. Stir frequently for 5 minutes.
Stir in the reserved pot roast gravy and beef stock. Bring to a boil and skim off any fat
or impuritites at the top of the sauce. Stir in the Dijon mustard. Cook 5-10 minutes to develop the sauce.
Add the beef and cooked mushrooms and cook for 15-20 minutes so that the meat is heated through.
Temper the sour cream with 8 oz of the hot gravy and add to the Beef Stroganoff with 1 oz of cold butter. Stir well.
Served over noodles, rice or pasta.
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Yield: 28 - 4oz portions of stroganoff - serve with 4 ounces of noodles or rice
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Mashed Yukon Gold Potatoes with Parmesan Cheese
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5 lbs Yukon gold potatoes, skin on, quartered
8oz milk
4oz butter
4oz parmesan cheese
2 1/4 tsp salt
1 tsp black pepper
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Boil or steam the potatoes until tender enought to mash.
Heat milk with butter. Mash the potatoes and add the milk mixture amd parmesan cheese
Season with salt and pepper to taste.
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Yield: 20 4oz portions
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Spanish Rice
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1/4 cup olive oil
6oz spanish onions, diced 1/4 inch
6oz green peppers, diced 1/4 inch
6oz red peppers, diced 1/4 inch
3 each crushed garlic cloves
1 1/2 lbs long grain white rice
1 1/2 oz tomato paste
1 tbsp hot smoky paprika
1 tsp cumin
2 tsp salt
38 ounces chicken broth
12 oz can chick peas, rinsed and drained
6 oz peas, blanded
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Heat oil in a heavy saucepan over mediul heat.
Saute onion until translucent 4-5 minutes. Add green & red peppers, garlic and saute for 4 more minutes.
Add the rice, stir until coated about 1 minute. Stir in the tomato paste, paprika, cumin and salt. Add the broth and bring to a boil. Reduce to medium heat and cook until tender.
Add the chick peas and peas right before service
Yield: 20 4oz portions
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Mashed Red Bliss Potatoes with Roasted Garlic
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2 1/2 lbs red bliss potatoes
4oz milk
2oz butter
1-2oz roasted garlic puree
3/4 tsp salt
1/4 tsp black pepper
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Quarter and steam or boil the potatoes until tender enough to mash
Heat the milk, butter, garlic and seasonings. Add to the potatoes and mash.
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Yield: 10 4oz portions
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