Rockin' Bockin' Steak and Black Bean Soup
Rockin' Bockin' Steak and Black Bean Soup

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, rockin' bockin' steak and black bean soup. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

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To begin with this recipe, we have to prepare a few components. You can have rockin' bockin' steak and black bean soup using 16 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Rockin' Bockin' Steak and Black Bean Soup:
  1. Get Angus chuck roast
  2. Make ready McCormick Montreal Steak Seasoning
  3. Make ready Fiesta brand Pinto Bean seasoning (more / less to taste)
  4. Make ready kosher/coarse salt
  5. Take coarse black pepper
  6. Prepare olive or avocado oil
  7. Get medium onion, chopped
  8. Get minced garlic
  9. Get bay leaves
  10. Make ready can Goya black beans
  11. Prepare can Fire Roasted Diced Tomatoes (I use garlic)
  12. Make ready can Southwest Corn
  13. Take x 4.5 oz cans chopped green chilis
  14. Take or 1 or 2 jalapeños (whole, halved or sliced and seeded)
  15. Make ready box of beef broth
  16. Get Shiner Bock beer (have 2nd bottle to thin soup if needed)

Generously season the chuck roast with Montreal Steak Seasoning. Rockin' Bockin' Steak and Black Bean Soup. Rockin' Bockin' Steak and Black Bean Soup Troy Dye. Mix together dry ingredients through black pepper and rub onto ribeye steaks.

Steps to make Rockin' Bockin' Steak and Black Bean Soup:
  1. Generously season the chuck roast with Montreal Steak Seasoning. Allow it to rest after seasoning for 20-30 minutes before cooking.
  2. Smoke chuck roast on pellet grill or smoker or roast in conventional oven at 225-250° until internal temp hits 160°.
  3. (I smoked my chuck roast on a Camp Chef Woodwind with Pit Boss Competition Wood pellets.)
  4. Remove from cooking and sear chuck roast on grill on high heat or on a hot lightly oiled cast iron skillet on the stove top for 2-3 minutes on each side. (This is called reverse searing.) You are looking for brown carmelization on the exterior of the beef. Do not overcook. Set the chuck roast aside and allow it to rest.
  5. In a large stock pot, add 4 tbsp of olive or avocado oil and heat over medium heat.
  6. Add chopped onion and minced garlic to stock pot and cook until onion becomes translucent. Add salt, pepper and half of the pinto bean seasoning and stir well to combine.
  7. Add black beans, fire roasted tomatoes, southwest corn, green chilis, beef broth, 1st beer and the remainder of the pinto bean seasoning.
  8. Stir well to combine ingredients, and add bay leaves.
  9. Cover and cook over medium heat for about 30 minutes, stirring occasionally. If liquid boils, reduce heat to continue simmering.
  10. After the chuck roast has cooled and can be easily handled, slice it into cubes, approximately 3/4"- 1" square. The chuck roast should be cooked to about medium rare (warm red center). It will cook further in the soup.
  11. Taste the soup and adjust seasoning if necessary. You can add the 2nd beer here to enrich the flavor.
  12. Carefully add the beef to the soup and cover again. Continue simmering for another 30 minutes or longer. (The beef will be more tender if cooked up to an hour in the soup.)
  13. Remove from heat and garnish with sour cream, chopped green onion, chopped cilantro, salsa, guacamole, etc. Serve with Troy's Corny Skillet Cornbread.

Rockin' Bockin' Steak and Black Bean Soup Troy Dye. Mix together dry ingredients through black pepper and rub onto ribeye steaks. Place steaks into a ziptop bag and place in the refrigerator to marinate at least one hour to overnight, preferred, but can be done right before cooking. Add tomato sauce, black beans, corn, consommé, enchilada sauce. Rockin' Bockin' Steak and Black Bean Soup.

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