1/4 – 1 teaspoon ground black pepper (as per taste)
1/2 teaspoon onion powder
1/8 – 1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 tablespoon white flour or gluten-free white rice flour
2 tablespoons olive oil
1 (3 LB) Mountaintown Beef Sirloin Tip Roast
Step 1: In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, thyme and flour. Once the mixture is complete, rub the Mountaintown Beef Sirloin Tip Roast all over and let it rest for about 15 minutes. Preheat oven to 350 degrees F (175 degrees C).
Step 2: Heat the olive oil in a large enough pan to braise the Mountaintown Beef Sirloin Tip Roast before placing it into the oven. Cooking over high heat, quickly braise/blacken all sides of the meat.
Step 3: Place the braised/blackened Mountaintown Beef Sirloin Tip Roast on a roasting pan and cover with aluminum foil. Place in preheated oven.
Step 4: Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.
Step 5: Enjoy your Herb Rubbed Mountaintown Beef Sirloin Tip Roast
2 LBs of white onions, halved lengthwise, thinly sliced
5- 8 cloves of purple garlic
2 tsps of fresh thyme
1 tsps of fresh rosemary
12 oz of La Fin Du Monde Beer or your favorite local Beligian style Tripel, Quads or Saisons
1 cup beef stock
Salt & Pepper to taste
Step 1: Put oven rack in middle position. Preheat oven to 325F. Pat Mountaintown Beef Chuck Roast dry and rub with 2 teaspoons salt and 1/2 teaspoon pepper. Heat 2 tsps of olive oil in oven proof, 5-quart, wide heavy pot over medium high heat until hot – not smoking – and brown beef on all sides, about 15 minutes total. Transfer beef to a plate.
Step 2: Add onions to the same 5-quart pot and saute, stirring, until pale golden, about 10 minutes. Add garlic, thyme, rosemary, and remaining, then season with salt and pepper to taste, cook and stir for two minutes. Add stout and water, bring to a boil, scraping the bottom to make a beef stock.
Step 3: Return Mountaintown Beef Chuck Roast to pot and cover. Braise in oven, turning after one hour until beef is tender – three to three and a half hours total. Let stand uncovered in onion sauce about 30 minutes before serving.
Step 4: Enjoy your Beer Braised, Oven Roasted, Mountaintown Chuck Roast and Onions!
Step 1: Remove your Mountaintown Beef Ribeye from the refrigerator and let it reach room temperature — around 30 minutes. Trim excess fat to avoid flare-ups, and vertically slash the thin piece of fat around the outside of the Mountaintown Beef Ribeye to keep it from curling. Liberally apply sea salt and black pepper (and/or your favorite steak house seasoning blend) . Flip the Mountaintown Beef Ribeye and repeat the process.
Step 2: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
Step 3: Place Mountaintown Beef Ribeye at the hottest part of the grate, directly above the coals, and let it sear for two to three minutes, then flip the Mountaintown Beef Ribeye and sear the other side for two to three minutes. During the searing process, resist the urge to move the Mountaintown Beef Ribeye around with the tongs, as this will prevent optimal grill marks. Close the lid to prevent flare-ups.
Step 4: Using a digital instant-read meat thermometer, check the temperature of the steak while it’s still on the grill. Grill the Mountaintown Beef Ribeye to your desired taste: 130°F for rare, 135°F medium-rare, 145°F medium, 150°F medium well and 160°F for well done. Keep in mind that the Mountaintown Beef Ribeye will continue to cook a few degrees more when it’s removed from the grill.
Step 5: After removing the Mountaintown Beef Ribeye from the grill, place on a cutting board, loosely cover it with aluminum foil, and allow it to “rest” for five minutes (the temperature will continue to rise a few degrees while the juices redistribute into the meat).
Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top.– each should be separated in a prep bowl
Cut off and discard the root end of the bok choy; thinly slice the leaves and stems crosswise. – place in a medium bowl and drizzle 2 tsps of olive oil to coat and season with salt and pepper to taste
Remove stems then finely chop mushrooms – place in prep bowl
Halve the buns.
In a bowl, combine the miso paste and mayonnaise; season with salt and pepper to taste.
Step 1: Combine in a large bowl: Mountaintown Ground Beef, garlic, white bottom of the scallion and hoisin sauce; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two ½-inch-thick burgers.
Step 2: In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the Mountaintown Ground Beef burger patties and cook 3 minutes per side for medium, or until browned and cooked to your desired degree of doneness. Transfer to a plate and set aside in a warm place, leaving any browned bits (or fond) in the pan.
Step 3: Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium until hot. Add the buns, cut sides down, and toast 1 to 2 minutes, or until lightly browned. Transfer to a work surface. Top the toasted bun bottoms with the miso mayonnaise, cooked Mountaintown Ground Beef burgers, dressed bok choy and bun tops. Divide the finished burgers between 2 plates. Garnish the plate and Mountaintown Ground Beef burgers with the green top of the scallion.
Step 4: Enjoy your Hoisin, Shiitake Mountaintown Beef Burgers Topped with Miso Mayo!