Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, rockin' bockin' steak and black bean soup. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
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Rockin' Bockin' Steak and Black Bean Soup is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. Rockin' Bockin' Steak and Black Bean Soup is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have rockin' bockin' steak and black bean soup using 16 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Rockin' Bockin' Steak and Black Bean Soup:
- Get Angus chuck roast
- Get McCormick Montreal Steak Seasoning
- Prepare Fiesta brand Pinto Bean seasoning (more / less to taste)
- Make ready kosher/coarse salt
- Prepare coarse black pepper
- Make ready olive or avocado oil
- Make ready medium onion, chopped
- Make ready minced garlic
- Prepare bay leaves
- Get can Goya black beans
- Get can Fire Roasted Diced Tomatoes (I use garlic)
- Make ready can Southwest Corn
- Prepare x 4.5 oz cans chopped green chilis
- Take or 1 or 2 jalapeños (whole, halved or sliced and seeded)
- Get box of beef broth
- Make ready Shiner Bock beer (have 2nd bottle to thin soup if needed)
Here is how you cook that. 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.
Instructions to make Rockin' Bockin' Steak and Black Bean Soup:
- Generously season the chuck roast with Montreal Steak Seasoning. Allow it to rest after seasoning for 20-30 minutes before cooking.
- Smoke chuck roast on pellet grill or smoker or roast in conventional oven at 225-250° until internal temp hits 160°.
- (I smoked my chuck roast on a Camp Chef Woodwind with Pit Boss Competition Wood pellets.)
- 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.
- In a large stock pot, add 4 tbsp of olive or avocado oil and heat over medium heat.
- 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.
- Add black beans, fire roasted tomatoes, southwest corn, green chilis, beef broth, 1st beer and the remainder of the pinto bean seasoning.
- Stir well to combine ingredients, and add bay leaves.
- Cover and cook over medium heat for about 30 minutes, stirring occasionally. If liquid boils, reduce heat to continue simmering.
- 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.
- Taste the soup and adjust seasoning if necessary. You can add the 2nd beer here to enrich the flavor.
- 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.)
- 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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