Category: Recipe

• Whisk together in a large bowl: garlic, vinegar, oil, Kosher salt, and black pepper.
• Add chuck roast and turn to coat. Refrigerate in the marinade. Turn the roast halfway through marinading. The roast should be marinaded between 12-24 hours.
• Preheat grill for medium-high heat. Allow to heat for 5 minutes before adding roast. Grill the chuck roast, turning every 5 minutes, until an instant-read thermometer reads 120°F for rare, 125°F for medium-rare, and 135-140°F for medium. The cooking time should be approximately 20-30 minutes.
• Transfer meat to a cutting board. Allow the roast to rest for 10 minutes. Thinly slice against the grain. Season with flaky sea salt before serving.

• Remove the thawed shank from the refrigerator about one hour before cooking. Pat dry and cut small slits in the outer membrane. Season generously with salt and pepper.
• Prepare the vegetables by dicing the carrots, onion, and celery. Lightly coat the shank with flour. Heat oil in a heavy pot or Dutch oven over medium-high heat and sear the beef until browned on all sides. Set aside.
• In the same pot, add remaining oil and cook the vegetables over medium heat until browned and softened. Stir in garlic and tomato paste and cook briefly. Add red wine to deglaze the pot, allowing it to reduce.
• Tie the herbs together and add them to the pot along with bay leaves, crushed tomatoes, and broth. Return the beef to the pot, ensuring it is mostly submerged in liquid.
• Bring to a boil, then reduce to a gentle simmer. Cover and braise for 3 to 3.5 hours, checking occasionally and adding liquid if needed. The dish is ready when the meat is fork tender. Serve over pasta, mashed potatoes, or rice.

• Cook chorizo in a large pot over medium-high heat until browned and slightly thickened.
• Stir in marinara sauce, fire-roasted tomatoes, salt, Italian seasoning, and garlic powder.
• Add pasta, chicken broth, and water. Ensure the pasta is mostly covered with liquid and bring to a boil.
• Reduce heat to a simmer, cover, and cook 12 to 15 minutes until pasta is al dente.
• Remove from heat and stir in Parmesan cheese.
• Garnish with fresh parsley before serving, if desired.

• Heat olive oil in a skillet over medium-high heat for about 2 minutes.
• Add chopped onion and cook for about 5 minutes, stirring occasionally.
• Add ground lamb and break it apart while cooking. Stir in parsley, thyme, rosemary, salt, and pepper. Cook until browned.
• Stir in Worcestershire sauce and minced garlic.
• Add flour and tomato paste, stirring well to combine.
• Add beef broth, peas, carrots, and corn. Bring to a boil, then reduce heat and simmer for about 5 minutes. Set aside.
• Preheat oven to 400°F.

Prepare the Potatoes

• Place potatoes in a large pot and cover with water.
• Bring to a boil, reduce heat, and cook until fork tender (about 10 to 15 minutes).
• Drain and allow potatoes to sit in the pot for 1 minute to evaporate excess moisture.
• Add butter, half & half, garlic powder, salt, and pepper. Mash until smooth.
• Stir in cheddar cheese.

Assemble

• Spread the meat mixture evenly in a 9×9 baking dish.
• Spoon mashed potatoes over the top and spread into an even layer.
• Bake uncovered for 25–30 minutes.
• Allow to cool for 15 minutes before serving.