braised chuckroll - streetfoodblvd
This recipe comes to us from StreetFoodBlvd food truck in Albuquerque.
- 15 pounds chuck roll
- 1 bay leaf
- 5 whole garlic cloves
- 1/2 bottle merlot red wine
- 1 cup sherry wine
- 1 cup ancho chile powder
- APRICOT GINGER GASTRIQUE
- 1 pound dried apricots
- 2 tablespoons ginger root
- 1/2 cup sugar
- 1/2 cup white balsamic vinegar
- 15 yams
- Salt & Pepper to taste
- olive oil
- 1 quart heavy cream
- 1 teaspoon ground nutmeg
- 1 cup maple syrup
Sear chuckroll in a hot pan or pot, deglaze with red wine, add garlic and bay leaf, sherry wine.
Toss yams with salt and pepper and olive oil and roast in oven until soft and tender, then peal, then add heavy cream, maple syrup, butter, nutmeg, and fold in together until soft and fluffy.
Apricot ginger gastrique: reduce suger and white balsamic until it starts to carmalize, then add dried apricot and simmer until apricot is soft, then blend in a blender.
Choke cherry reduction: combine cherrys, white wine , suger and reduce till cgerrys are soft, then put in blender and strain.
Then plate and eat and enjoy...