Best Kitchen Bouquet Wanna Be Recipes

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MOM'S CHUCK ROAST - MY FAVORITE!



Mom's Chuck Roast - My Favorite! image

This is my mom's simple, but really flavorful "comfort food" roast with gravy. The list of steps is long, but the recipe is not difficult at all. I've simply been careful to be as detailed as possible since, in this case, technique is very important. Without fail, when Mom would ask me what I wanted for my birthday dinner and I invariably answered "your beef roast with that yummy gravy!", she'd roll her eyes and say, "you want THAT for your BIRTHDAY?" For her, it was a run of the mill roast. For me, it was heaven! Since her death in 2003, I'd been looking everywhere for the scrap of paper I'd written the recipe down on years ago, but didn't find it until this week. I'm thrilled and was actually giggling throughout dinner the other night when I realized I finally had gotten the flavor down exactly as she used to make it. It was one of my most joyful meals growing up and now I can have it whenever I want. :D Thanks, Mom!

Provided by Sandi From CA

Categories     Roast Beef

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 8

3 -4 lbs chuck boneless chuck roast (well-marbled and at least 2 inches thick)
1 tablespoon Kitchen Bouquet
3 garlic cloves, chopped
1 -2 tablespoon canola oil
2 tablespoons Wondra Flour or 2 tablespoons flour
water
3/4 cup milk
salt and pepper, to taste

Steps:

  • Cut off the vast majority of the fat from the (NOT previously frozen) roast. For me, this usually results in maybe 4-5 variously sized pieces of usable meat culled from one roast.
  • Place a layer of oil (to coat bottom) in a cast iron skillet on the stove over medium-high and while that's heating ----.
  • ---- poke holes part way through each piece of roast meat with a knife tip a few times on each side. This simply provides more surface area for the flavor to cling to. Rub all meat surfaces well - first with Kitchen Bouquet, then with the chopped garlic.
  • When the skillet is hot, add meat and sear on all sides until well-browned, about 2 minutes on each side or whatever achieves the nicest deep brown.
  • Add water to almost cover roast (maybe 1/4" below top of roast) - somewhere between 1 and 2 cups.
  • Continue to heat until water just starts to bubble, then reduce heat to low or simmering, cover and braise for 2 to 2 1/2 hours. Braising cuts down the connective tissue in tougher cuts of meat.
  • At the end of cooking time when meat is tender, remove lid and boil water and juices in skillet until volume reduces by almost half.
  • Turn off heat and move all of the meat pieces to a plate. Cover with foil to keep warm.
  • Remove oil from juices with a gravy separator. This is VERY important to making successful gravy. Doing it by hand with a spoon or bulb baster is a tedious job, so I just ordered a Trudeau gravy/fat separator to make life easier. ;).
  • Return about 1 cup of the separated water/juice/gravy fluid to the skillet heated to medium-high.
  • Mix the Wondra with just enough water to make a thinnish paste. While whisking FEVERISHLY, ~slowly~ pour the thin paste into the sauce to combine and prevent lumps from forming. Wondra flour in the tall blue can works Wondra-fully and is made for this purpose. (Hey, any opportunity I have for making stupid puns shall not go wasted.).
  • For the next few minutes, continue whisking as though your very life depended on it, even after the Wondra/flour has incorporated into the sauce. Then, still whisking, slowly add the milk.
  • When gravy is heated through, it's ready to pour over hunks of roast beast and boiled tater slices! Season *after* tasting as it may already be just fine. However, I highly recommend some finishing salt to bump that puppy right over the edge of heaven! Saltistry's "herb grey" is absolute bliss.
  • Oh, and for leftovers, might I suggest a beef version of Breakfast Pork Hash (Recipe #170376?) :).

SIMPLE BROWN GRAVY RECIPE - (4.1/5)



Simple Brown Gravy Recipe - (4.1/5) image

Provided by Susan52

Number Of Ingredients 8

2 cups low sodium beef broth
1/4 cup butter
1/4 teaspoon Kitchen Bouquet or Worcestershire sauce (see note)
1/2 teaspoon onion powder
1/2 teaspoon paprika
2 tablespoons water
2 tablespoons cornstarch
salt and pepper to taste

Steps:

  • Place broth, butter, Kitchen Bouquet, onion powder and paprika into a 2 quart saucepan and bring to a boil for 2 minutes. Lower heat to a simmer. In a small bowl, stir together the water and cornstarch to form and very smooth paste, called a slurry. Dip about 2 tablespoons of the hot broth into the slurry and stir until pourable and smooth, then stir the slurry into the simmering broth. Continue to cook and stir until the mixture is of the consistency you like, about 3 more minutes. (The gravy will thicken slightly more off the heat). Taste and add salt and pepper as desired. Kitchen Bouquet or Worcestershire sauce is added for color and deeper flavor, and can be omitted if desired. This recipe is appropriate for a chicken or vegetable gravy as well; simply substitute a good quality low-sodium chicken or vegetable broth for the beef.

TURNED-ON ROAST BEEF



Turned-On Roast Beef image

Make and share this Turned-On Roast Beef recipe from Food.com.

Provided by Jackie Favazza

Categories     Roast Beef

Time 2h35m

Yield 8 serving(s)

Number Of Ingredients 4

3 lbs beef roast
garlic powder
Kitchen Bouquet
fresh ground pepper

Steps:

  • Preheat oven to 500 degrees.
  • Spray roasting pan with no-stick spray.
  • Trim roast as desired, pat all over with Kitchen Bouquet, sprinkle with garlic powder and pepper.
  • Roast meat exactly 7 minutes per pound for medium-rare meat.
  • Turn off oven but DO NOT OPEN DOOR.
  • Leave meat in oven 2 hours longer.
  • Serve immediately or wrap and refrigerate for the week ahead.

Nutrition Facts : Calories 433.8, Fat 33.3, SaturatedFat 13.5, Cholesterol 117.4, Sodium 100.4, Protein 31.3

SLOW COOKER BROTHY BEEF STEW



Slow Cooker Brothy Beef Stew image

Make and share this Slow Cooker Brothy Beef Stew recipe from Food.com.

Provided by grandma2969

Categories     Roast Beef

Time 8h30m

Yield 4-6 serving(s)

Number Of Ingredients 14

3 carrots, peeled, sliced
3 potatoes, diced
1 large onion, chopped
2 stalks celery, sliced
2 lbs stewing beef, cubed
1/4 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 garlic clove, minced
1 bay leaf
1 cup beef broth
1 teaspoon Worcestershire sauce
1 teaspoon paprika
2 teaspoons browning sauce

Steps:

  • arrange vegetables in a slow cooker -- top with beef chunks.set aside.
  • mix flour, salt, pepper and sprinkle over meat.
  • stir well -- add remaining ingredients.
  • cover, heat on low setting for 8-10 hours or on high for 4-5 hours --
  • remove and discard bay leaf.
  • You know I find it easy to convert any favorite stre recipe from stove top to slow cooker -- if it usually simmmers 35-45 minutes.that equals 6-8 hours on low or 3-4 hours on high -- Recipes that cook 1-3 hours will be done in 8-12 hours on low or 4-6 on high.at least that is what I use as a guideline.

Nutrition Facts : Calories 487.5, Fat 10.8, SaturatedFat 4.6, Cholesterol 145.2, Sodium 1350, Carbohydrate 43.8, Fiber 6.3, Sugar 5.6, Protein 55.2

NYTE'S KITCHEN BOUQUET



Nyte's Kitchen Bouquet image

A sugarless version of the classing browning sauce you find in the store. if you use the regular sodium version items, decrease or omit salt in the recipe this is being added to.

Provided by Nyteglori

Categories     < 30 Mins

Time 17m

Yield 1/2 cup

Number Of Ingredients 4

1 cup reduced-sodium beef broth
1 tablespoon low-sodium worcestershire sauce
1 tablespoon parsley
1 tablespoon instant coffee

Steps:

  • Combine ingredients in saucepan, bring to a boil and reduce by half. Add to gravies, stews, crockpot dishes or brush on meat to "brown.".

Nutrition Facts : Calories 17.2, Fat 0.1, Sodium 6.5, Carbohydrate 3, Fiber 0.2, Sugar 0.1, Protein 1

IT'S SO EASY IT'S CHEATING GUMBO



It's so Easy It's Cheating Gumbo image

This is the easiest best tasting gumbo that you would swear came from a real roux. It is a fast delicious staple in my house weekly and can be multiplied easily for larger parties or used with seafood. Just don't tell anyone your secret ... shhh.

Provided by roblyn30

Categories     Gumbo

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

5 ounces dry roux, Gumbo Base, Oak Grove Smokehouse
1 rotisserie-cooked chicken
1 lb andouille sausages or 1 lb smoked sausage
32 ounces unsalted chicken stock
16 ounces water
1 tablespoon Kitchen Bouquet
salt
1 tablespoon pepper
hot sauce
1 cup rice

Steps:

  • Debone the chicken into bite size pieces.
  • Slice the sausage into bite size pieces.
  • I usually use 2/3 the chicken and ½ the sausage depending on how much meat you like in your gumbo.
  • Brown the sausage.
  • Cook the rice.
  • Add the chicken stock, kitchen bouquet, pepper, water, gumbo base and chicken meat to the sausage.
  • Cover and bring to a boil.
  • Reduce heat, stir and simmer 20-25 minutes.
  • Add salt, pepper, and hot sauce to taste.
  • TIP: Can use brown or white rice. Recipe can be multiplied easily for larger parties. And freezes beautifully.
  • TIP: Oak Grove products can be found at Walmart or other Grocers in the South or the following website link: Oak Grove Smokehouse Gumbo Base - Cajun Supermarket.

Nutrition Facts : Calories 964.1, Fat 53, SaturatedFat 17.1, Cholesterol 196.2, Sodium 1565.3, Carbohydrate 47.4, Fiber 1.2, Sugar 1.3, Protein 70.5

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