The flexibility in this dish makes for multiple preparations to enjoy as suggested within making this simple braised beef that much better.
For the Roast
Dry the beef roast well with paper towels. Make slits all over the roast and insert the garlic slivers.
Rub the roast liberally with the MushLuv Rub seasoning blend, can be done 6 to 12 hours in advance before cooking to maximize flavor penetration.
In a heavy bottom high sided pan, heat the olive oil over medium heat. Brown the roast slowly on all sides. Add the onions and cook for 5 minutes, or until they begin to wilt. Add the vinegar, parsley, basil, and carrots, and cook for 5 minutes.
Mix the tomato paste and wine together in a small bowl and add to the roast. Bring to a simmer, cover, and cook for about 2 hours, or until a knife is easily inserted into the meat.
Remove the meat to a cutting board and let rest for 10 to 15 minutes.
With a fork or spoon mash the soft vegetables into the cooking liquid making a rustic style sauce. Set the pot aside.
Cut the roast into ¼-inch slices. Return the meat to the pot, add the strained juices, and bring the sauce to a simmer.
Serve immediately, with some of the juices poured over the meat.
Garnish with roasted mushrooms and sprinkle a little more Mush-Love BBQ seasoning over each plate.
For the Roasted Wild Mushrooms
Pre-Heat Oven to 450F. To prepare simply toss the mushrooms, olive oil and salt and pepper to coat evenly. Place in a nonstick pan or sheet pan. Place in oven, roast until golden, turning occasionally for even cooking.
Pull from oven, toss with chopped parsley and serve or garnish accordingly.
*Can also utilize the same ingredients and instead sauté in a skillet, sauté pan, or griddle (flat top).
Suggested Preparations & Serving
Braised Steak & Eggs — Add kidney beans to the pan sauce incorporating well and plate. Serve slices of beef, and top with poached, over-easy or fried eggs. Serve alongside Mrs. Baird’s Texas Toast or your favorite toasted bread.
Sloppy Joe – Dice or shred the beef rump roast, mixing it back into its pan sauce add a table spoon of prepared yellow mustard and dash of Worcestershire. Serve on brioche or hamburger bun or Texas Toast with shaved or sliced red onion tossed in a little white, apple cider or red wine vinegar and fresh picked or chopped parsley leaves.
Sloppy Joe Bruschetta – Toast or Grill Texas Toast or sourdough slices arrange on plate/platter. Top with re-heated sloppy Joe style preparation and top with roasted/sauteed mushrooms, torn parsley leaves and shaved red onions tossed in a splash of red wine vinegar.
The flexibility in this dish makes for multiple preparations to enjoy as suggested within making this simple braised beef that much better.
The flexibility in this dish makes for multiple preparations to enjoy as suggested within making this simple braised beef that much better.
For the Roast
Dry the beef roast well with paper towels. Make slits all over the roast and insert the garlic slivers.
Rub the roast liberally with the MushLuv Rub seasoning blend, can be done 6 to 12 hours in advance before cooking to maximize flavor penetration.
In a heavy bottom high sided pan, heat the olive oil over medium heat. Brown the roast slowly on all sides. Add the onions and cook for 5 minutes, or until they begin to wilt. Add the vinegar, parsley, basil, and carrots, and cook for 5 minutes.
Mix the tomato paste and wine together in a small bowl and add to the roast. Bring to a simmer, cover, and cook for about 2 hours, or until a knife is easily inserted into the meat.
Remove the meat to a cutting board and let rest for 10 to 15 minutes.
With a fork or spoon mash the soft vegetables into the cooking liquid making a rustic style sauce. Set the pot aside.
Cut the roast into ¼-inch slices. Return the meat to the pot, add the strained juices, and bring the sauce to a simmer.
Serve immediately, with some of the juices poured over the meat.
Garnish with roasted mushrooms and sprinkle a little more Mush-Love BBQ seasoning over each plate.
For the Roasted Wild Mushrooms
Pre-Heat Oven to 450F. To prepare simply toss the mushrooms, olive oil and salt and pepper to coat evenly. Place in a nonstick pan or sheet pan. Place in oven, roast until golden, turning occasionally for even cooking.
Pull from oven, toss with chopped parsley and serve or garnish accordingly.
*Can also utilize the same ingredients and instead sauté in a skillet, sauté pan, or griddle (flat top).
Suggested Preparations & Serving
Braised Steak & Eggs — Add kidney beans to the pan sauce incorporating well and plate. Serve slices of beef, and top with poached, over-easy or fried eggs. Serve alongside Mrs. Baird’s Texas Toast or your favorite toasted bread.
Sloppy Joe – Dice or shred the beef rump roast, mixing it back into its pan sauce add a table spoon of prepared yellow mustard and dash of Worcestershire. Serve on brioche or hamburger bun or Texas Toast with shaved or sliced red onion tossed in a little white, apple cider or red wine vinegar and fresh picked or chopped parsley leaves.
Sloppy Joe Bruschetta – Toast or Grill Texas Toast or sourdough slices arrange on plate/platter. Top with re-heated sloppy Joe style preparation and top with roasted/sauteed mushrooms, torn parsley leaves and shaved red onions tossed in a splash of red wine vinegar.
*Products should be used only as directed on the label. It should not be used if you are pregnant or nursing. Consult with a physician before use if you have a serious medical condition or use prescription medications. A Doctor's advice should be sought before using this and any supplemental dietary product. These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure or prevent any disease. Individual results will vary. Mushroom Street Farms provides no medical advice
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