Texas Style Beef Bourguignon

• 2 pounds Roast, cubed
• 1 container Central Market Organics Beef Broth
• 1 jar Texas on the Plate Soppin’ Sauce
• 2 cups Bodacious Red Wine
• 1 bag Pearl Onions
• 1 – 16 ounce bag Carrot Chips
• 1 – 10 ounce bag Baby Bella Mushrooms, sliced

Heat 1/2 cup Olive Oil in Dutch oven or heavy pot over high heat, sear Beef Cubes

Add Bodacious Red Wine and bring to boil, boil for 8 minutes

Add Broth, Soppin’ Sauce, Onions, Carrots and Mushrooms

Bring back to a boil, reduce heat and simmer for 45 minutes

Place in serving dishes

China Town Chili Ribs

• 3 – 4 pounds Ribs, pork or beef (I like pork best!)
• 1 jar Texas on the Plate Bodacious Soppin’ Sauce
• 1/2 jar Adam’s Reserve Asian Spice
• Adam’s Reserve Red Chile Flakes
• 1 bunch Green Onions, sliced

In a large bowl, season Ribs with Asian Spice, turning to coat all sides

Pour Soppin’ Sauce over and mix well, let sit for 20 minutes or overnight is fine

Place Ribs on foil covered baking sheet and bake in 50 degree oven for one hour, baste with remaining Sauce Mixture after 30 minutes

Remove from oven and place on serving platter, pour any remaining juices over Ribs.

Sprinkle to taste with Red Chile Flakes and garnish with Green Onion Slices

Oaxaca Burgers

• 4 Onion Rolls
• 1 Pound Ground Beef
• 1/2 jar Texas on The Plate Pasilla de Oaxaca Chile Sauce
• 1 egg
• 1/2 cup breadcrumbs
• Texas on The Plate Campfire Corn Salsa
• Shredded Oaxaca Cheese

 

 

 

 

 

 

Mix ground meat, Pasilla de Oaxaca Chile Sauce, egg and breadcrumbs together until all ingredients are well incorporated. 

 

 

 

 

 

 

Form into patties and grill or pan fry until desired degree of doneness is attained. 

Top each burger with Campfire Corn Salsa and Shreds of Oaxaca Cheese.

Serving Suggestion:  Serve with Black Bean & Corn Salad with Ancho Chile