CHAR-ROASTED COULOTTE with Potato and Collard Green Hash
Serves Four to Six
Adapted from West Coast Prime Meats Cooks © 2015
- One 1855 Angus beef coulotte (approx. 1 1/2 pounds)
- Two cups soy marinade (see recipe)
- Two bunches collard greens, washed and trimmed
- One pound Yukon Gold potatoes
- Two tablespoons salt
- Four ounces olive oil
- One teaspoon freshly ground black pepper
- Two Spanish onions, peeled and sliced thinly
- Two large cloves garlic, peeled and minced (to make one tablespoon)
- Eighth-teaspoon crushed red pepper flakes
- Pickled mustard seeds (see recipe)
- Preheat oven to 350 degrees Fahrenheit.
- Place coulotte in marinade for 30 minutes, turning once or twice.
- Place the unpeeled potatoes and collard greens in a large pot and cover them with water. Add the salt and place the pot on the stove over a high flame. Let the water come to a boil, then turn the heat down to medium so the liquid simmers.
- When potatoes are about done, approximately 25 minutes, drain off almost all of the water and add three ounces of the olive oil. Continue to stew the potatoes and greens, crushing potatoes a bit.
- Remove the coulotte from the marinade, pat dry and season with the black pepper. Place on a roasting rack set inside of a sheet pan and roast in the oven for about 40 minutes. While the roast cooks, in a medium sauté pan, over medium-high heat, saute the onions and garlic separately in the remaining tablespoon of olive oil until just starting to brown. Fold into the potato-collard mixture. Let the mix brown a little bit. Add crushed red pepper and 2 Tbsp. of the pickled mustard seed.
- When the roast registers 125 degrees Fahrenheit on an instant-read thermometer, remove it from the oven and let it rest for 15 minutes before carving. Divide the potatoes between six plates, lay a few slices of steak alongside and serve; or serve all of it family-style on platters.
- One cup reduced-sodium soy sauce
- One cup molasses
- One medium orange, peel only
- Three to four drops of rose water
Stir all ingredients together and pour into a Ziploc food storage bag. Should be made on the day used.
Pickled Mustard Seed
- One cup sugar
- Two cups white vinegar
- One and a half cups water
- One teaspoon salt
- Six whole cloves
- One cinnamon stick
- One tablespoon white peppercorns
- Eighth-teaspoon celery seed
- Two bay leaves
- One bunch fresh dill
- Two cups mixed brown and yellow mustard seeds
- Place all ingredients except the mustard seed in a medium nonreactive sauce pot and stir to combine. Heat the liquid to boil, over medium-high flame, on the stove. Remove from the stove and let cool to room temperature, then strain.
- In a separate medium nonreactive pan, add the mustard seeds and enough water to cover them. Boil the mustard seeds over medium heat for half an hour to tenderize; drain off any excess water.
- Add the seeds to the pickling liquid and reheat for ten to 15 minutes. Cool and store in a sealed container in the refrigerator. The seeds will keep for up to a month.
Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.
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