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Delivery and Roast Recipe

Posted by Carissa Team Tink Staffer     0 Comment(s)    Add a Comment  comment-icon.png
01/15/2018 07:51 PM

Greetings from Tink World!

Well, it's that time again. Time to make a delivery to Decatur. We will be there on Saturday from 11:30-12:30. By there, we of course mean the Saturday market location. The truck will be parked in it's normal spot, but we will not be setting up a tent. Place your order by responding to this email or by sending your wish list to info@tinksbeef.com Eggs, Chicken Broth from Bone & Co. and soap are also available. Limited whole birds are also on the menu.

This go round, and probably moving forward, we will be offering a 4.5-5 lb. pack of meat for a special price. This week, the bundle will include a pack of premium steaks (NY Strips), a pack of economy steaks (cube steak), 1 lb. of ground beef, and a pack of stew beef. The package will change a little from month to month depending on availability. 

We all know it has been crazy weather wise. Here, the flu has taken over and my little family has been on lock down to try to keep us from getting it. Well, lock down, plenty of good food, vitamins, and elderberry syrup. That has kept us healthy so far. Lord willing, we will get out of this flu cloud unscathed, but there's a lot of time between now and Spring. 

So, I've been cooking a lot more than normal. In cooking, I've been incorporating a lot of vegetables, plenty of iron rich Tink's Beef, and fruit for dessert. Over the weekend, I made a chuck roast for the family that was a big hit. The best part is that it was so easy! So much so I didn't follow a recipe. Telling you how may not be the best step-by-step, but I'll try! 

What you'll need:

1 Tink's Chuck roast 2-3 lbs. 

1/2 onion chunked

8-10 carrots cut up 

2-4 oz. Apple Cider Vinegar

Water

Spices

2 Tbsp Corn Starch or Arrowroot powder

Coat roast with spice of your choice. I used dried thyme, salt, pepper, and garlic. Then, brown roast on all side. Put roast in crock pot or a large stock pot. Add vinegar. I like a lot of ACV. So, I tend to use 3-4 oz. Then, cover about half the roast with water. Add onion and sprinkle in a little more garlic, salt, and thyme for good measure. 

Cover and cook on low in the crock pot for 6-8 hours or until the roast shreds apart when cut. If you don't have a crock pot, you can cook on the stove top on low, which is the method I used. If cooking on stove top, bring the water to a boil, cover and cook on low for 3-4 hours. Make sure the water doesn't run out. After the 3 hour mark, you can turn it down to extra low for another 2 hours. 

Important note:  throw in the carrots (I used whole cut up carrots) when you have only about an hour cook time left if using crock pot. You can wait until about 30 mins before eating if you are cooking on stove-top. 

To thicken gravy, add 2 Tbsp. corn starch to 1/4 c water and stir until combined. Remove the roast from the pot and set aside. If using a crock pot, pour the broth into a pan. Pour in the corn starch mixture and bring liquid to a boil, stirring occasionally. This will thicken the liquid as it boils. Remove from heat when liquid thickens. 

Serve roast and carrots over mashed red or sweet potatoes and top with gravy. It makes the perfect winter meal!

I hope you could follow my instructions. It was really easy and I didn't follow any recipe. So, recreating it was hard. 

Have a great week! Hope to see you on Saturday!


 
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