BBQ Chuck Roast, Jalapeño Cheese Grits
Locally-pastured, bone-in chuck roast is marinated in mesquite BBQ sauce, crushed chilies, cocoa and cold-brewed coffee with onions, garlic, sea salt and freshly-ground black pepper, then braised in a covered earthenware pot for three hours at 300 degrees. While the roast rests, the cooking liquids are strained, reduced and thickened, then the roast is cut into thick slices, dipped in the finished sauce and served over long-cooked heirloom yellow corn grits with aged cheddar, fresh jalapeños and chopped cilantro..
BBQ Chuck Roast, Jalapeño Cheese Grits
Local sources
Pastured beef from Ross Farm
Mesquite BBQ Sauce from Stubb’s
Coffee from Chameleon Cold-Brew
Herbs and vegetables from my garden
Food Renegade said,
June 26, 2011 at 1:44 pm
Jalepeno Cheese Grits! You are so wonderfully creative, Ren. I love it.
Brendy said,
June 27, 2011 at 8:07 am
That is real barbecue…coffee adds such a great flavor and the Jalapeno Polenta is great anytime.
Jessica Meyer said,
June 27, 2011 at 10:20 am
That looks amazing!
Ren said,
June 27, 2011 at 5:35 pm
Thank you, Jessica!
Larissa said,
June 27, 2011 at 12:00 pm
Can you, please post the recipe for that. It looks delicious.
Ren said,
June 27, 2011 at 5:55 pm
I really just made it up as I went, using whatever was on hand at the time. It went something like this..
1 3-pound chuck roast, trimmed
1/2 bottle favorite BBQ sauce
1 cup filtered water
3 cloves garlic, minced
1 scant teaspoon organic, fair-trade cocoa
1 tablespoon concentrated coffee or 2-3 tablespoons brewed coffee
2 tablespoons assorted crushed dry chiles
1 teaspoon sea salt
1 teaspoon freshly-ground black pepper
2 tablespoons tomato paste
Combine all ingredients together in a glass bowl or casserole. Place meat in marinade, cover and refrigerate overnight, turning once or twice.
Place meat and enough marinade to almost cover in an earthenware pot with a tight-fitting lid (a tajine works great, as does a Dutch oven). Place covered pot in a 300 degree oven and cook until very tender (but not falling apart), about 2-1/2 to 3 hours.
Place meat on a plate and allow to rest. Pour cooking liquids through a strainer and into a fat separator. Pour the liquid minus the fat into a clean pot, bring to a boil, then lower heat to a strong simmer, cooking until reduced in volume by about 25%. Whisk in tomato paste, taste and adjust seasoning.
Cut meat into thick slices and place in the reduced sauce and heat through. Serve hot with Jalapeno cheese grits or another accompaniment of your choosing.
Hope that helps, Larissa!
Cheers,
Ren