1+ cup toasted bread crumbs (I freeze the ends of the bread loaves no one seems to want to eat, and save them for crumbs)
1 tsp black pepper
1 tsp paprika
1 tsp (or more!) garlic chili sauce (like Sriracha)
1/2 cup vegetable oil for frying (approx 1/2 inch in your pan)
Instructions
Place the grated daikon in a colander nested in a large bowl, and sprinkle with salt to help it shed water. Refrigerate for 30 minutes.
Squeeze the liquid from the daikon, either by handful or all in cheesecloth. Discard the juice, and combine the grated daikon with the garlic, onion, egg, bread crumbs, pepper, paprika, and garlic chili sauce. Mix well.
Form into small round patties by squishing the mixture into balls, squeezing out any extra liquid. Gently flatten the balls to form patties (think of making hamburger patties). The patties should stick together well, and shouldn’t crumble. Add more breadcrumbs or egg if necessary to reach the proper consistency.
Heat oil in a large skillet on medium heat, until a piece of the mix dropped into the pan sizzles. Fry the patties until firm and browned, about 3 minutes per side. Drain on paper towels, and serve with sweet & sour sauce, more garlic chili sauce, soy sauce, hoisin sauce, or our favorite: non-fat Greek yogurt + soy sauce + garlic chili sauce!
Notes
Prep time of 60 minutes is really 30 min active + 30 min waiting.
I’ve been craving beef. We haven’t had it in a while. I thought this week’s episode would be a perfect opportunity to have some. I’m glad I thought this. It was a perfect reason to pull out the Chuck Roast from TX Bar Organics and make Roast Beef with Summer Veggies!
I’m just loving what we’ve been getting in our Abundant Harvest Organics boxes, aren’t you? Squashes, tomatoes, onions, nectarines, cherries… I won’t list it all. I’m guessing you’ll watch the episode if you want to know what’s in it. Or, you’ll look in your own box.
Last modified on 2012-12-01 02:19:30 GMT. 0 comments. Top.
Roast Beef
#ratingval# from #reviews# reviews
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Recipe Type: Main, Meat, Beef
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 3 hours
Total time: 3 hours 15 mins
Serves: 2-4
Ingredients
1 1.5-2 lb. chuck roast, fat trimmed, if desired
Marinade: 1 T red wine vinegar
3 T balsamic vinegar
salt
pepper
2 cloves garlic, whole
1 C red wine or water
Mustard brush: 1 T dijon mustard
1 T chives, chopped,
2T to 1/4 C brewed black coffee (optional) (I used decaf)
Instructions
Whisk together marinade ingredients. Pour in a sealable container and add beef. Sprinkle beef with salt and pepper. Refrigerate overnight (or for at least a few hours). In the morning, flip beef, sprinkle with salt and pepper. Refrigerate until 30 minutes before cooking.
Drizzle Crock Pot with olive oil. Place beef in CP, sprinkle with more salt and pepper, if desired. Pour marinade in. (This is safe to do as long as it is thoroughly cooked… and if it’s not, the beef probably won’t be either. If you don’t want to, discard used marinade and make a fresh batch.)
Cover and cook on high for 2-3 hours, or on low 3-4 hours, or until internal temperature reaches 160F (for medium, if you want it medium rare it should be 145F).
When beef has 30 minutes left to cook, whisk together mustard brush ingredients and brush over beef. If there’s any extra, you could pour it into the Crock Pot.
If desired, remove from Crock Pot and let beef rest for 10 minutes before slicing.
While the beef finishes cooking, chop veggies. While it rests, cook them! (P.S. I cooked the beef a little longer than I meant to. I wanted it closer to 150F or 160F and it was much hotter than that. It’s not the end of the world, but just in case you’re wondering.)
If you have leftovers, the beef would be great as a Roast Beef Sandwich (beef, mustard, mayo, lettuce, tomato, and gruyère on good bread sounds amazing to me), or a Philly Cheesesteak Pizza!
2T to 1/4 C brewed black coffee (optional) (I used decaf)
Instructions
Whisk together marinade ingredients. Pour in a sealable container and add beef. Sprinkle beef with salt and pepper. Refrigerate overnight (or for at least a few hours). In the morning, flip beef, sprinkle with salt and pepper. Refrigerate until 30 minutes before cooking.
Drizzle Crock Pot with olive oil. Place beef in CP, sprinkle with more salt and pepper, if desired. Pour marinade in. (This is safe to do as long as it is thoroughly cooked… and if it’s not, the beef probably won’t be either. If you don’t want to, discard used marinade and make a fresh batch.)
Cover and cook on high for 2-3 hours, or on low 3-4 hours, or until internal temperature reaches 160F (for medium, if you want it medium rare it should be 145F).
When beef has 30 minutes left to cook, whisk together mustard brush ingredients and brush over beef. If there’s any extra, you could pour it into the Crock Pot.
If desired, remove from Crock Pot and let beef rest for 10 minutes before slicing.
