MAR
01

Blackberry Cabernet Roast Eye of Round

ROUND ROAST

Red wine and blackberries act as a tenderizer for this cut of meat often used for pot roast. For the best flavor and texture, roast to medium rare then slice across the grain. The Cabernet blackberry au jus is an elegant finish that cooks quickly in the roasting pan after the meat is done.

 

Ingredients

Roast with marinade

5 lbs. eye of round beef roast
1 Package Driscoll's Blackberries, plus more for garnish
2 Cups Cabernet Sauvignon
4 Cloves garlic, chopped
1 Tbsp. chopped fresh rosemary leaves, plus more for garnish
1 Tbsp. thyme leaves, plus more for garnish
2 Teaspoons chopped fresh sage leaves
2 Teaspoons salt
1/2 Tsp. ground black pepper
2 Teaspoons cracked pepper melange

Blackberry Cabernet Au Jus

1 Package Driscoll's Blackberries (6 ounces or about 1 1/3 cups)
2 Cups beef broth
2 Tablespoons cornstarch
1/3 Cup Cabernet Sauvignon
Salt and ground black pepper, to taste

Directions
Roast with marinade

Heat oven to 425°F.

Pierce all sides of meat using a meat fork every 1 inch and place in a large resealable plastic bag.

Purée blackberries in a blender or food processor. Press through a sieve to remove seeds. Discard solids. Combine blackberry purée, Cabernet, garlic, rosemary, thyme, sage, salt and black pepper in a small bowl. Pour mixture over roast and seal bag. Refrigerate 4 hours or overnight, turning roast occasionally.

Drain meat from marinade. Sprinkle cracked pepper mélange evenly over meat and place in a large roasting pan. Pour 1 cup marinade from plastic bag into roasting pan. Discard remaining marinade. Roast 15 minutes, reduce oven to 350°F Continue to roast 50 minutes or until meat thermometer reads 145°F for medium rare. Remove meat from roasting pan. Let stand 5 minutes before slicing thinly across the grain.

Blackberry Cabernet Au Jus

Purée 1/2 cup blackberries in a blender or food processor. Press through a sieve to remove seeds. Discard solids. Using a wooden spoon, loosen and dissolve any browned bits in roasting pan. Stir in blackberry puree, beef broth, cornstarch and Cabernet. Place roasting pan over medium heat. Bring to a boil stirring constantly. Cook 1 minute or until slightly thickened. Stir in remaining blackberries. Season with salt and pepper.

To Serve

Garnish platter with rosemary, thyme and blackberries.

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2041 Hits
JUL
03

Spicy Beef Tacos with Chunky Guacamole

Beef Tacos with Guacamole

Next time you’re in the mood for Mexican, make your own delicious tacos at home with this quick and simple recipe. Filled with the flavors of Sunset’s Certified Angus ground beef, spicy taco seasoning, crisp lettuce, fresh tomatoes, and chunky guacamole, these tacos are perfect for summer and are sure to add excitement to your next meal.

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2924 Hits
MAY
24

Beef Burger with Bacon, Brie, and Caramelized Pears

Bacon Brie and Pear Burger

The burger is a barbeque classic but if you’re craving more sophisticated fare, this upscale twist on the humble cheeseburger is it! The recipe itself is simple to prepare but full of flavor with toppings — crisp bacon, arugula, creamy, melted Brie, and caramelized pears with just a hint of cinnamon — that harmonize together in surprising ways.

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4424 Hits
FEB
01

Ginger Hoisin Meatballs with Thai Peanut Sauce

Hoisin Meatballs over rice

Meatballs aren’t just for putting on top of spaghetti, and these Ginger Hoisin Meatballs with Thai Peanut Sauce might just become your new favorites.  For a filling and comforting dish, these rich and saucy meatballs are delicious over a bed of jasmine or basmati rice, but with Super Bowl weekend upon us, they can just as easily be made as a pre-game appetizer, perfect for the hungriest sports fan.  Simply serve the meatballs freshly cooked from the oven with the sauce on the side for dipping.

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2589 Hits
JAN
25

Spicy Beef and Sausage Chili

A bowl spicy chili

When you’re trying to please the whole family with dinner, this chili is a sure fire way to bring everyone to the table.  It’s full of delicious vegetables, loaded with savory meats, and packs a bit of a punch with its rich and fiery blend of spices.  It’s good enough to become your go to recipe for chili, and it’s easy enough to make again and again.  Best of all, it’s totally customizable, so you can play around with different veggies and meats, and try it milder or hotter depending on your taste preference.

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2637 Hits
NOV
02

North Woods Hearty Pot Roast

 

Slow cooked chuck pot roast

NORTH WOODS HEARTY POT ROAST

There’s nothing like a delicious, hearty beef pot roast to evoke the comforts of home. The keys to successful braising – also known as pot roasting – are low heat and a tightly covered pan to achieve unbelievable tenderness. And be sure to include the browning step as it packs a bonus layer of flavor.

This week's recipe features lean Certified Angus Boneless Chuck Roast which is on sale for $3.49 lb. through Wednesday, November 6. Pot roasts from the chuck are perfect for braising, a moist heat cooking method that tenderizes the meat. In addition to the mouthwatering results, beef pot roasts are a nutrient-rich source of 10 essential vitamins and minerals, including protein.

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2403 Hits
JUN
15

Father's Day Barbecue Ribs

 

Barbeque Ribs Father's Day Collage

Our Recipe For Dad's Favorite Slow-Cooked Barbecue Baby Back Ribs

For all the sacrifices, small and large, Dad made to allow you to have the best of the best. For all the times Dad said yes because he knew it would mean the world to you. For these reasons and more, Dad deserves to feel like King for at least a day.

This Father’s Day, it’s your turn to do the spoiling. Sunset Foods can help you throw together a feast fit for the king of your heart. We’ve put together a Foolproof Father’s Day recipe for mouthwatering barbecue ribs. Are you ready?

Baby back ribs are one of the top consumed grilled items over the Father's Day weekend. And with their tender texture and juicy meaty flavor, it’s no wonder. You don’t have to go out to a restaurant to enjoy their delicious barbecued goodness. We already know you don’t mind getting your hands dirty – you eat ribs, after all. Roll up your sleeves and follow these steps, and you will be well on your way to grilling up award-worthy Baby Back Ribs.

Considered the filet mignon of pork ribs, Baby Back Ribs are a favorite of many barbecue enthusiasts. They offer a nice marbling of fat, which means flavor, and a smaller size, which reduces cooking time. In fact, you can grill these babies up in about 90 minutes!

So where do we start? First, you’ll want to look for the best quality Baby Backs you can buy. Sunset’s Meat Department is proud to offer Farmland All-Natural Baby Back Ribs. They’re free of hormones, antibiotics and artificial ingredients. And this week, they’re just $4.99 a pound.

Ask any BBQ Pit Master the key to a tasty rib, and they’ll tell you it begins with a tasty rub. A dry rub is a great way to lock in flavor before your ribs hit the grill. Whether you buy a pre-made rub or make your own, don’t skip this step. Take your rub and generously coat both sides your ribs with it. Cover the ribs with plastic wrap and place them in the fridge for about 30 minutes.

While your ribs are resting, get your wood chips ready. We like to use wood chips as they impart a delicious smoky flavor to the meat. There are a lot of different varieties of wood chips out there. Choose your chips based on how smoky you want your ribs – fruit wood chips like apple, cherry or peach lend a subtle smokiness to the meat, while hickory and mesquite woods are very strong. Whichever chips you choose, you will need to soak them in water for at least 30 minutes before grilling.

 

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2550 Hits