• 2-3 lbs beef eye chuck roast, tied
• 2 large golden Yukon potatoes, medium cubes
• 3 medium carrots, 2 large sliced for roasting, 1 diced
• 1 tbsp minced parsley
• 1 large onion, thin sliced
• 1 large celery stick , diced
• 2 cloves garlic, crushed
• 5-10 pepper corns
• 5-10 sprigs fresh thyme
• 1 large bay leaf
• 1 tbsp flour
• 2 tsp Worcestershire or fish sauce
• 1.5 tbsp red wine vinegar
• 1.25 cup homemade chicken stock

Season roast 1-24 hours before cooking with salt and pepper.

Preheat oven 325-350F.

Pat dry then sear roast medium high all over in a pot or Dutch oven in high heat oil. 10 min.

Reserve roast and add all vegetables except larger carrot and potatoes. Medium heat.

Season, sauté veg over low for 3 min then add flour, stirring for 3-5 more min. Then add thyme, pepper corns and bay. stir on med heat for a few more min to cook flour well.

Add broth, vinegar and Worcestershire, stir. Bring to gentile boil then simmer.

Add roast to pot. Cover, then place in oven for 2 hours, turning and checking roast every 30 min.

Once roast is very tender (a little piece can be torn from a corner) remove roast and strain gravy of all veg, pushing on the veggies to get as much moisture out as possible.

Add the strained gravy back to the pan, then add the potatoes and carrots. Add roast back to pot. Cook for 45 min. Check for done-ness with the tip of a knife.

Remove kitchen string from beef. Allow meat to rest for 10 min before slicing and serving.

Top plates with extra gravy and freshly chopped parsley.

• 2 bell peppers, roughly chopped

• 1 yellow onion, chopped
• 6 cloves garlic, finely chopped
• 1 tsp toasted coriander seed, ground
• 2 tsp toasted cumin seed, ground
• 1 tbsp Sweet Hungarian paprika, ground
• 1 small jalapeño, chopped
• 1 tbsp Hungarian Hot Paprika paste
• 2 tbsp tomato paste
• 1 fresh tomato, chopped
• 1 cup chicken broth
• 1 tbsp Salt
• 1 tbsp Pepper
• 3-5 large handfuls spinach or hearty green
• 3-5 Oz.Goat cheese, canelles
• 3-6 eggs
• 2-3 oz of extra virgin oil

Chopped parsley and fresh or preserved lemon to garnish. Serve with toasted loaf of bread, sliced.

1. Mix chicken stock with all spices and pastes, reserve.
2. Sauté onions med-low in EVOO, season, cook for 5-10 min.
3. Add bell peppers and tomato season, sauté another 5-10 minutes.
4. Add garlic and jalapeño, cook for another few min then add paste-spice mixture, stir.
5. Cook on simmer covered for 20-25 min.
6. Add goat cheese, crack eggs and nest half the spinach in the stew.
7. Cover, cook another 5-10 min. Top with parsley and serve with lemon and toasted crusty bread.

Ingredients

• 3-4 lb grass fed strip (top loin) roast

• 3 tbsp salt

• 3 tsp pepper

• 3 cups homemade chicken stock

• 3 tsp “beef base” base paste (I recommend “Better than Bullion” brand)

• 1 tbsp gelatin

• 2 bay leaves

• 1.5 tsp dry “herbs de Provence” or a few sprigs of fresh thyme and rosemary

• 3 cloves

• 10 pepper corns

• 10-12 med size golden Yukon, peeled (i like the ones that are a bit larger than eggs, but as you wish)

Equipment

• 12 inch oven safe stainless pan

• Sieve/strainer
• peeler

• Small sauce pan (5 cup)
• Meat thermometer

Instruction

1. PREP the meat: call your butcher and ask for a strip roast, 3 to 4 lbs. Trim the front bit of meat that is sinewy and attached to the ribs when you get home. Reserve and refrigerate scraps. A day prior to cooking, salt and pepper roast generously. Reserve and refrigerate.

1. PREP the potatoes: peel, slice tips off potatoes then slice in half. Salt and pepper, toss, reserve.

1. PREP the stock: thaw 3 cups of homemade chicken broth. Add 2 tspn beef base to chicken stock, mix. Taste, add more beef base if necessary. Using cheese cloth or spice bag – combine cloves, pepper corn, bay leaves and dried herbs. Tie and reserve.

1. SET oven to 300F.

1. ADD high heat cooking oil to skillet. Then add roast fat side down. Scatter meat scraps around roast.

1. MEDIUM heat on stove.

1. BROWN roast 8-10 min / golden brown.

1. TOSS and brown scraps.

1. TURN roast, Brown for another 2-3 min.

1. REMOVE roast and scraps, reserve

1. BROWN potatoes, wide side down in fat and oil left in skillet. MEDIUM heat for 15-20 min / golden brown.

1. TURN potatoes, 1 by 1 checking for fineness. Cook another 5-10 min on other side.

1. OFF heat.

1. ADD layer of tin foil on top of potatoes. Make roughly 5 holes for drippings.

1. ADD roast to skillet and put in oven for 40-55 min – 300F convection / 280F temperature if your oven runs hot.

1. ADD browned scraps, gelatin and spice sack to broth. Bring to boil then reduce to simmer for about 15-20 min.

1. DRAIN broth (jus) through strainer and then into a fat separator. Reserve jus.

1. CHECK internal temp at around 40-45 min.

1. REST and tent roast in foil when internal temperature comes to 115-125F.

1. ADD reserved broth to potatoes, return to oven and up heat to 550F/BROIL.

1. BOIL BRAISE potatoes in broth for 20-30 min while meat rests.

1. CARVE roast.

1. PLATTER potatoes.

1. SERVE with jus (finished broth). Green salad and horseradish cream are wonderful accompaniments.

Do you like bacon? Do you like pepperoni? Do you like chicken (duh). Then make these chicken legs. I use free-range bird from my butcher, but it’s not a prerequisite. Use a smokey, earthy chili paste or harissa to give the chicken meat that deep bacony spicy vibe – without the nitrates!

Ingredients 

4 chicken legs
1.5 tbsp salt
.5 tbsp pepper
1 tsp sugar (optional)
3/4 cup BoyEatsWorld chili paste, BoyEatsWorld harissa or high-quality Harissa
2 tbsp of butter

Marinate/cure

Salt and pepper the chicken legs and add to Ziploc bag
Add the chili paste or Harissa and optional sugar to the bag
Smush and toss the chicken legs so they have an even coat of the chili mixture
Let the chicken legs marinate up to 2-3 days in the fridge

Roast @ 425 degrees F

Use tinfoil to cover a jelly roll/sheet pan, then add a rack,
Place the chicken legs across the rack with a little of the sauce on each one (sometimes I sprinkle with a little BoyEatsWorld dry seasoning before roasting)
Roast at 425 for about 20-25 min, then baste with butter
Add the legs back to the oven for another 20 minutes

Service
Remove from heat, allow 10 minutes to rest before serving hot.
The chicken tastes great cold, either right of the bone or pulled for a sandwich or salad.