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CHEF'S CORNER

 
Tailgate Beef
By Ahamefula Amachi

 

So autumn is here and with it comes football season. And as we all know you can't go through a football season without some sort of football party or going to the stadium to tailgate with your friends and other fans. Now there's nothing like a good tailgate gathering to bring out our inner chef. You see your standard fare of hotdogs and hamburgers to lobster tails and filet mignon. So here is my tribute to all of us football chefs with something I like to call tailgate beef.
 
Ingredients: Serves 45
 

  • 18lb Top round

  •  
  • 1 tbl kosher salt

  •  
  • 1/2 tbl fresh cracked black pepper

  •  
  • 1 tbl garlic powder

  •  
  • 1/2 tbl paprika

  •  
  • 3 oz vegetable oil

  •  
  • 5 lg Spanish onions thinly sliced

  •  
  • 1 cup Dijon mustard

  •  
  • 1-quart tomato juice

  •  
  • 4cups beef broth

  •  
  • 4 cups chicken broth

  •  
  • Salt & pepper to taste

  •  
    Preparations:
     

    1) Preheat oven to 300°
     
    2) Combine kosher salt, fresh cracked black pepper, garlic powder, and paprika. Rub the top round with mixture and let sit in the refrigerator for at least 1 hour covered.
     
    3) Place the top round in a large roasting pan and cover with aluminum foil and place in the oven for approximately 4-5 hours or until the internal temperature is 125° to 130°.
     
    4) Remove the top round from the oven and let rest for at least 1-1/2 hours before slicing.
     
    5) Reserve beef jus and remove any excess fat.
     
    6) Place a large saucepan on the stovetop over medium heat. Add vegetable oil to the pan.
     
    7) Place onions in the saucepan and let them caramelize. Add Dijon mustard to the pan and incorporate into the onions.
     
    8) Deglaze the pan with the tomato juice and the beef, chicken broth, and the reserved jus.
     
    9) Increase the heat on the pan to high and bring to a rapid boil then reduce heat and let simmer for 45 minutes.
     
    10) Cut the top round into 4 manageable pieces. Slice the top round to your desired thickness and place back into roasting pan.
     
    11) Pour the sauce over the beef and cover with aluminum foil.
     
    12) Place back in oven to heat through or pack for travel to be heated at your tailgate event.
     
    Note: This great for sandwiches but it also matches up well with mashed potatoes or egg noodles.
     

    Aham is a graduate of The Restaurant School in Philadelphia. He has worked as cook at Cuvee Notre Dame in Philadelphia and Sous Chef at the former 'Stazi Milano' in Jenkintown. Currently, he is the Manager of Operations for The Philadelphia Catering Company.
     
     
     
     

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    2019 South 26th Street, Philadelphia, PA 19145 · Phone: 215.468.0518 · Fax: 215.468.0818 · E-mail:
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