Kayem Choice Beef Pot Roast Menu Ideas

Kayem Slow Cooked Choice Beef Pot Roast:

• AU JUS
• SLOW COOKED FOR HOURS,-EXTRA TENDER
• GLUTEN FREE
• ALL NATURAL SPICES
• NO MSG

Korean Rice Bowl with Pot Roast

Ingredients

• 1 1/2 pounds Kayem Slow Cooked Choice Beef Pot Roast, reserve au jus
  
• 9 ounces bok choy head whites only, reserve leafy greens (pickling recipe in instructions)
  
• 12 ounces cooked sticky white rice
  
• 6 ounces canola oil: divided 1 ounce, 1 ounce, 2 ounces and 2 ounces
  
• 9 ounces low sodium soy sauce: divided 2 ounces, and 7ounces
  
• 12 ounces shiitake mushroom caps thinly sliced, reserve stems for sauce
  
• 1 tablespoon ginger root, finely grated
  
• 5 ounces dry sherry: divided 2 ounces, and 3 ounces
  
• 1 tablespoon sesame oil: divided 2 teaspoons, and 1 teaspoon
  
• 12 ounces carrots, bias cut and blanched
  
• 6 ounces bean sprouts
  
• 1 ounce Gochujang sauce: divided 1/4 ounce, and 3/4 ounce
  
• 1/2 ounce garlic, minced
  
• 1 ounce sugar
  
• 6 eggs
  
• cooking spray

Instructions

• Drain the pot roast, reserving the au jus. Slice the meat 1″ X 1/4″ thick.
• To pickle the bok choy head (white stalks only), thinly slice on the diagonal, marinate with 6 ounces cider vinegar, 3/4 ounce sugar and 1/4 ounce grated ginger. Pickle 30 minutes to 24 hours in advance, keep chilled.
• Cook the rice per package instructions. Portion 3 ounces per serving.
• Chop the bok choy leaft greens 1″. Saute the in 1 ounce canola oil for 1 minute, deglaze with 2 ounces of the low sodium soy sauce. Set aside.
• Place a non-stick skillet on medium-high heat, coat with 1 ounce canola oil, saute the shiitake mushroom caps for medium – high heat for 3 – 5 minutes. Add 1/4 ounce ginger puree, 2 ounces sherry and 2 teaspoons of sesame oil, reduce for 2 more minutes.
• Blanch the bean sprouts 2 minutes, drain and rinse under cold water. Mix with remaining sesame oil and 1/4 ounce gochujang.
• To make the soy sauce marinade, mix the remaining low sodium soy sauce with 3/4 ounce gochujang sauce, 1/2 ounce minced garlic, and sugar, 3 ounces dry sherry, and 2 ounces canola oil. This can be easily made in advance and hold until service.
• Saute the sliced pot roast in a large skillet coated with 2 ounces canola oil over medium high heat, deglaze with 2 ounces of the soy marinade.
• Meanwhile, place a 6″ non-stick skillet on medium high heat. Flatten the portioned rice into a 4 – 5″ size pancake. Spray the skillet with the cooking spray, and cook the rice until it forms a crust on the bottom, 3 – 5 minutes.
• While crust is forming, pour the eggs into a seasoned skillet, cover and cook for 2 – 3 minutes to set the yolk.

Rice bowl set-up:

• 3 ounces rice patty, 5 ounces pickled bok choy, 1 ounce sauteed shiitake mushrooms, 5 ounces carrots, 1 ounce bean sprouts, 1 ounce sauteed bok choy greens, 3 ounces sauteed beef, followed by the egg on top.
• Drizzle 1/2 ounce soy marinade around and serve the remaining on the side.
• Garnish with chopped scallions, serve immediately.

 

Beef Stroganoff with Pot Roast

Ingredients

• 4.5 pounds Kayem Slow Cooked Choice Beef Pot Roast, reserve gravy
  
• 3 ounces canola oil
  
• 12 ounces white mushrooms, sliced
  
• 6 ounces white wine
  
• 4 ounces unsalted butter
  
• 5 ounces white onion, diced 1/4″
  
• 2.5 ounces all purpose flour
  
• 1 quart reduced sodium beef broth
  
• 2 teaspoons dijon mustard
  
• 8 ounces sour cream
  
• 3.5 pounds egg noodles cooked according to package instructions

Instructions

• Cut the meat into 1 1/2″ julienne strips.
• Coat a medium sauté pan with 1 ounce of the canola oil and sauté mushrooms for 5 minutes. Deglaze with white wine & reduce.
• In a medium brazier, saute the onions until translucent over medium high heat with 2 ounces of canola oil.  Add 3 ounces of butter, melt and add the flour to 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 impurities. Stir in the Dijon mustard, and simmer the sauce for 10 minutes.
• Add the beef and cooked mushrooms, cook for 15 to 20 minutes so that the meat is heated through.
• Temper the sour cream with 8 ounces of the hot gravy and stir into the Beef Stroganoff, swirl in 1 ounce of cold butter.
• Serve over noodles – approximately 4 ounces portions of Stroganoff and 4 ounces of cooked noodles. Garnish with chopped fresh parsley and/or dill.

 

American Chop Suey with Pot Roast

Ingredients

• 8 pounds Kayem Slow Cooked Choice Beef Pot Roast dice meat into 1/2″ cubes (drain au jus & reserve)
  
• 1 ½ ounces extra virgin olive oil
  
• 1/2 pound white onion, diced
  
• 1 green pepper, diced
  
• 1/2 pound celery, diced
  
• 1 ounce garlic, minced
  
• 1 ounce all purpose flour
  
• 2 ounces tomato paste
  
• 1 teaspoon smoky paprika
  
• ½ teaspoon salt
  
• 1 teaspoon black pepper
  
• 2 pounds tomatoes, diced
  
• 2 pounds cooked ziti

All recipes found at www.kayemfoodservice.com/recipe