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Sour Cream and Chives Smashed Potatoes

Sour Cream and Chives Smashed Potatoes

As we saw in the Beefer Holiday Beef Roast recipe, that the Beefer doesn’t need to be put away during the holidays. We also see that the Holiday Beef Roast needs some potatoes to go with it.

Ingredients

  • 6 cups peeled potatoes, cubed
  • 2 tablespoons melted butter
  • 1/4 cup soft butter
  • 1/4 cup sour cream
  • 1/2 cup cream
  • 3 ounces shredded cheddar cheese
  • 1/2 teaspoon salt
  • Chives

STEP 1

Set your Beefer Infrared Grill to the highest heat for 5 minutes before adjusting grill heat to medium:

STEP 2

Place potatoes in microwave safe container. Pour 1 cup water over potatoes, cover, and cook in microwave on HIGH for 6-8 minutes or until soft. Cool for 2-3 minutes, and drain water.

STEP 3

Toss potatoes in melted butter and 
divide between 2 Beefer Grill Trays:

 

STEP 3

Slide 1 Beefer tray onto the 3rd shelf, and the 2nd tray of potatoes onto the center shelf. Under medium heat, grill potatoes for 30 seconds:

STEP 3

Slide tray out with grill grate handle, and turn it around, cook for 20-30 seconds. Repeat grilling steps, with both trays of potatoes, until lightly browned:

STEP 4

Evenly add sour cream, soft butter and cheese to potatoes and smash with a potato masher:

STEP 5

If you have beef fat from the Beefer Holiday Beef Roast  add 2 tablespoons of fat to the potatoes at this step. Transfer both Beefer trays of potatoes to the warm Beefer stone bowl:

TIP 2: Heat Beefer stone bowl, in the center of the Beefer Grill, for a minute before putting potatoes into it. The Beefer stone bowl holds heat well and is attractive as a serving dish.

STEP 5

Place Beefer stone bowl of potatoes on a drip tray and slide onto the middle shelf:

Grill for 15 seconds then turn tray and grill for 15 more seconds, or until charred to your taste.


STEP 6 · Yield: 2-4 servings

Transfer Beefer stone bowl from tray to wooden serving tray. Garnish with chopped chives. Serve warm:

Sour Cream and Chives Smashed Potatoes
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Beefer’s Golden Crust Holiday Beef Roast

Beefer’s Golden Crust Holiday Beef Roast

While the Beefer is the top steak cooker on the market, it doesn’t need to be stowed in the closet for the holidays. A sous vide can take a Christmas roast pretty far and then the Beefer can bring it into the station for an epic festive feast.

Ingredients

  • 3.5 – 4 pounds New York loin roast or boneless rib eye roast
  • 2 tablespoons olive oil
  • 1 tablespoon Beefer Original Cooper Duper Smoked Finishing Sea Salt or
  • Cooper’s Provisions Smokehouse Smoked Mediterranean Sea Salt
  • 3 rosemary sprigs
  • Final Touch: Cooper Smoked Finishing Salt
  • freshly ground black pepper
  • minced rosemary
  • basil and thyme

STEP 1

  • Leave excess fat on the beef roast. Use a sharp knife to score a diagonal crisscross pattern on the fat cap. If the roast is not already tied with butcher string do so:

STEP 2

  • In a sous vide cooking bag, mix olive oil and seasoning. Place meat in bag and massage meat with seasoning then add rosemary sprigs.  Remove air from bag and seal.

STEP 3

  • Set sous-vide according to the instruction of sous-vide brand. The duration time of the water bath will be dependent on the thickness of meat. A general rule is 1 hour for every 1/2-inch of meat. The 3.7 pound New York strip loin, shown in photos, cooked in 5-6 hours. For this cut the sous vide was set for 132°F for medium-rare.

    Tip 1: Generally, we do not suggest seasoning meat before cooking under the Beefer infrared grill. However, salt seasoning will melt into the beef, in the sous vide, due to water pressure and length of time. Go ahead and use seasoning salt but do not use minced fresh herbs or dried herb seasoning before cooking under the Beefer broiler.

    Tip 2: Cooper Duper Smoked Finishing Sea Salt is highly recommended for this recipe.

STEP 4

  • Step 4: After the meat has finished the sous vide bath, remove, pat dry, and cut off butcher strings. Make sure to remove the rosemary sprigs before cooking:

  • Place meat in refrigerator or freezer, uncovered, for 30 minutes. The fat and juices rendered in the sous vide bag can be used to make a sauce, if desired. 

    Tip 4: Chill drying the meat in the refrigerator, for 30 minutes after the sous vide bath, will harden the fat which helps to form a golden brown crust.

STEP 5

  • Take grill grate and grill drip pan out of the Beefer grill before cooking. Set the infrared natural gas grill for high, and heat for 5-8 minutes. Adjust heat to low:

Pull out trays with the grill grate handle, stir cranberries, and place trays back into the Beefer infrared grill on opposite racks. Cook another 45 seconds. Adjust heat to low and continue to cook and exchange trays on racks, at 30-40 second intervals, until cranberries are slightly charred and softened.

STEP 3

  • Stack an infrared grill grate directly on a grill drip tray, and place chilled meat, bottom side up, on top. Place trays on bottom shelf with meat:

STEP 6

  • Cook meat, bottom side up, for 5 minutes. Pull both trays out with grill grate handle and turn trays 180 degrees (do not flip meat over) with bbq cooking cloves. Cook meat 3 more minutes:

STEP 7

  • Flip beef over, and cook
    the top side for 5 minutes:

STEP 6

  • Turn trays around and cook opposite end for 3 minutes, or until golden brown

STEP 8

  • Now turn beef on its side so that the flesh (non-fatty) side is upright. Cook both flesh sides for 3-4 minutes a piece, or until the color has deepened:

STEP 9

  • At this point, place the beef roast trays on the center shelf or bottom shelf (dependent on height of meat), adjust heat to medium-low, and brown top at 1-2 minute intervals, until a golden brown crust forms. Keep a close eye so crust does not blacken. NOTE: The internal temperature is already at your desired doneness so you now finish the beef roast, under Beefer infrared heat, until a crispy amber crust has formed:

STEP 10

Transfer beef roast to a cutting board. Rest meat for 15 minutes and slice:

Beefer’s Golden Crust Holiday Beef Roast

READY FOR ROAST?

Tip 5: The beef fat in the grill grease tray is very tasty. We suggest adding the fat to green beans, mashed potatoes, or season and pour over your Crisp Golden Crust Holiday Beef Roast!