Comfort Food At Its Finest: Meaty, Melt-in-your Mouth Flavor Chew on this: Americans consume an average of 80 pounds of beef each year. It’s everywhere, all day: steak and eggs for breakfast, a burger for lunch, braised short ribs for dinner. It can be a key component of every daypart on your menu. We have easy, versatile solutions to bring that comforting beefy flavor with ease and convenience not just to entrees, but also to sauces and side dishes. We’re here with the inspiration, you take it from there. Featured Products MINOR’S® Beef Gravy Concentrate Product Information MINOR’S® Classical Brown Reduction Product Information Sunday Pot Roast Braised Burgundy Short Rib Crimini Mushroom Pan Sauce Beef Bourguignon Sunday Pot Roast Print Ingredients Chuck Roast, cut into 3-inch cubes Or use veal stew meat MINOR’S® Beef Gravy Concentrate MINOR’S® Roasted Garlic Flavor Concentrate MINOR’S® Herb de Provence Flavor Concentrate MINOR’S® Roasted Mirepoix Flavor Concentrate Olive oil Carrots- peeled, bias-cut Onions, white, large dice Celery Salt and pepper to taste Chef Allan Gazaway Build It In a small mixing bowl, whisk Roasted Garlic, Roasted Mirepoix and Herb de Provence Flavor Concentrates with olive oil. Set aside a portion of this paste for later use. Rub cubes of Chuck roast with paste and let sit for up to 8 hours. In a large Dutch oven, sear the Chuck Roast cubes on all sides and set aside. Add olive oil and remaining vegetables to Dutch oven. Sauté for five minutes, then return the Roast to the Dutch oven. In a separate saucepan, prepare Beef Gravy Concentrate per directions. Add reserved seasoning paste to the prepared gravy. Add prepared gravy to Dutch oven to desired depth. Cover and place in 375-degree oven, cook until fork tender. Salt and pepper to taste. Serve with remaining herb gravy with starch of choice. Braised Burgundy Short Rib Print Ingredients Chuck Short Ribs, boneless or Bone-in MINOR’S® Beef Gravy Concentrate MINOR’S® Roasted Garlic Flavor Concentrate MINOR’S® Herb de Provence Flavor Concentrate Olive oil Onions, white- diced Mushrooms, Baby Portabella, quartered Burgundy wine of choice Salt and pepper to taste Parsley, rosemary for garnish Chef Allan Gazaway Build It Whisk together Roasted Garlic, Herb de Provence and Olive oil in small mixing bowl. Rub short ribs with half of this paste and reserve remainder for later use. Let short ribs sit for up to 8 hours. Sear off short ribs in Dutch oven and set aside. Add onions and sauté for 5 minutes, then add mushrooms and short ribs to Dutch oven. Deglaze with one cup Burgundy wine. In a separate sauce pot, make Beef Gravy Concentrate using a 50/50 combination of Burgundy wine and water. Add reserved seasoning paste to prepared gravy. Add Beef Gravy to Dutch oven to desired depth. Cover and braise until tender. Salt and pepper to taste. Serve short ribs with mushrooms and onions, top with reserved burgundy sauce, over starch of choice. Crimini Mushroom Pan Sauce Print Ingredients Butter Shallot Garlic Crimini mushrooms Red Wine Or, use Madiera, which would add nutty and caramel notes. MINOR’S® Classical Reductions Reduced Brown Stock Fresh rosemary Fresh parsley Butter, to finish Chef Kevin Wassler Build It Melt butter and sauté shallot and garlic until lightly browned. Add sliced mushrooms and cook an additional 5 minutes. Deglaze with the red wine, reduce, and then add the Brown Stock. Allow to simmer. Finish with softened butter and chopped herbs. Beef Bourguignon Print Ingredients Bacon Chuck roast or brisket Onions Carrots Garlic Red wine Or, use cognac for a nutty, caramel flavor profile MINOR’S® Classical Reductions Reduced Brown Stock Tomato paste Fresh herbs Brown mushrooms Pearl onions Chef Kevin Wassler Build It Sauté bacon until crisp, remove from pan. Sear 2 in. chunks of beef until browned. Sauté onions, carrots and garlic in fat. Add beef and bacon to pan, deglaze with red wine. Add Brown Stock, tomato paste and herbs. Simmer then place in oven for 2-3 hours. Add mushrooms and pearl onions, simmer an additional 30 minutes. Share this recipe family: More Like This Plant Forward The Big Menu Cleanup Chef Britton’s Take: Is Tarragon the Forgotten Herb? Global Flavors The Sophisticated Appeal Of Peasant Food Get Creative with Classical Reductions
