Smoked Beef Chuck Flap with Rosti Potatoes, Roasted Corn, Oven-Dried Tomatoes and Braising Sauce
Recipe courtesy of Chef Mark Shoup, CEC, Executive Chef, The Springhaven Club (Wallingford, Pa.)
Ingredients
- Ingredients for the Rosti Potato:
- russet potato - 4 ea., 80 ct., peeled
- salt - to taste
- pepper - to taste
- chive - 1 Tbsp., finely chopped
- unsalted butter - 3 Tbsps.
- vegetable oil - as needed
- Ingredients for the Marinated Oven-Dried Tomatoes:
- roma tomatoes - 20 ea., halved
- garlic cloves - 1/2 cup, crushed
- thyme - 1/2 bu., rough chopped
- rosemary - 1/4 bu., rough chopped
- extra virgin olive oil - 1/2 cup
- sherry vinegar - 1/4 cup
- salt - to taste
- pepper - to taste
- Ingredients for the Roasted Corn:
- corn - 8 ears, shucked
- salt - to taste
- pepper - to taste
- vegetable oil - as needed
- Ingredients for the Lightly Smoked, Braised Chuck Flap:
- boneless beef chuck flap - 15 lbs.
- Creole seasoning - 1/2 cup
- BBQ spice - 2 cups
- apple chips - 2 cups, dry, or your choice of wood
- roma tomatoes - 3 qts., halved
- yellow onion - 5 ea., roughly chopped
- garlic cloves - 1-2 cups
- jalapeños - 2 ea., stemmed and halved, seeds and ribs in
- vegetable oil - 1 cup
Instructions
Procedure for the Rosti Potato:
- Preheat egg pan at 375°F, no humidity and full fans.
- Squeeze out extra liquid from grated potato.
- Toss with salt and pepper and chives.
- Drizzle a little oil in the preheated egg pan.
- Fill the slots with shredded potato.
- Pack and shape with a rubber spatula.
- Cook 8 minute time with lil butter.
- Flip it, 7 more minutes.
Procedure for the Marinated Oven-Dried Tomatoes:
- Toss all ingredients to marinate for at least 10 hours. Overnight is better.
- Lay out tomatoes cut side down on lined sheet pan.
- Using the dehydrate function, dry at 10 hours at 170°F in dehydrate mode.
- After drying, store tomatoes lightly coated with olive oil in Cambros until needed.
Procedure for the Roasted Corn:
- Preheat RATIONAL on vegetable tab, using the roast function with no probe, medium-high heat at 9 minutes
- Toss corn lightly with vegetable oil and salt and pepper.
- Roast for full cycle and cool on a rack.
- Cut kernels off the cobs and store for use.
Procedure for the Lightly Smoked, Braised Chuck Flap:
- Set up smoker on your iCombi Pro.
- Preheat the smoke function.
- Put seasoned chuck flap in the oven to smoke for at least an hour.
- Remove when you’ve reached your ideal smoke level.
- Preheat iCombi Pro on the beef setting with probe to on high sear at medium-high heat.
- Put roasting pan on the bottom shelf with a rack above it to preheat.
- When the oven is preheated place the chuck flaps right on the racks and probe the largest piece. In the roasting pan add vegetable oil and all the vegetables. Close the door and wait.
- When the oven tells you to add liquid, move the meat to the roasting pan and add: 1 gallon of chicken stock, 1 quart of ketchup, and 1 pint of molasses.
- Making sure the probe is still in place close the door and wait until the oven tells you it’s done, 2.5-3 hours. Covering or wrapping the pan is completely unnecessary. When the alarm sounds, check the meat to be sure you're satisfied with the tenderness.
- Cool meat in the braising liquid. Once it’s cooled to room temperature, remove the meat and store for later.
- Strain the solids from the braising liquid and puree in a blender. Add braising liquid too think the sauce.
- Cut meat to desired portion size (about 6-7 ozs).
- Reheat in the braising liquid and arrange as desired.
