Beef Raised With An "Old Rag Mountain View"

Jimmy & Robin Rider

Etlan, Virginia

Locally Raised And Finished - Quality Beef "The Way It Used To Be"

Peppercorn Encrusted Chuck Roast

This is a take-off on a recipe from Justin Smillie for Peppercorn Encrusted Short Ribs. I have done both and both were awesome.

Rider's Backfield Farm Beef's Peppercorn Encrusted Chuck Roast with Lemon, Olives and Radishes.

Serves 4-6

This recipe takes a few days and is a bit time consuming but the end result sure is good! The photos were taken when I was preparing a large number of the roasts for a big Farm 2 Table event.

Ingredients for Peppercorn Encrusted Chuck Roast3-4# deboned chuck roast; rolled and tied
1TBS plus 1/3 cup whole black peppercorns
1 TBS coriander seeds
1 TBS fennel seeds
1 1/4 cups olive oil
1 medium red onion halved
1/2 cup kosher salt
1/4 cup sugar
2 bay leaves
1 lemon, halved, and 1 lemon, very thinly sliced
1/4 cup green peppercorns
1 TBS pink peppercorns
1 TBS white peppercorns
5 small sweet radishes
1/4 cup sliced kalamata olives
1/8 cup parsley leaves
3 TBS red wine vinegar
Maldon flake sea salt

Heat a skillet over medium high heat. Toast 1 TBS of the black peppercorns, coriander and fennel seeds until fragrant; about 2 minutes. Remove from heat and place in large plastic container.

Preparing onions for Peppercorn Encrusted Chuck RoastAdd 1 TBS of oil to skillet and cook onion cut side down until blackened; about 5-7 minutes. Put that in the plastic container. Add the kosher salt, sugar, bay leaves,  1 lemon halved and 1/2 gallon of water to the plastic container. Place the roast in the plastic container and cover; chill for 2 full days; turning roast every once in awhile.

Softening peppercorns for Peppercorn Encrusted Chuck RoastOn day 1 after starting the recipe, toast the remaining peppercorns in a sauce pan over medium high heat for about 2 minutes. Add 1 cup olive oil and simmer until peppercorns are tender for about 45 minutes; do not burn them. Remove from heat. Let them chill for another day in the frig.

After the second day of the roast brining and the day after softening the peppercorns, remove the roast and pat dry.

Strain the peppercorns and, using a mortar and pestle or coffee grinder, grind the mixture until it is a fine gravel like consistency.

Now coat the roast with the peppercorn paste/mixture and place on a baking rack that is placed in a baking sheet. Chill uncovered for 12-16 hours.

Remove the roast from chilling and let it come to room temperature. Heat oven to 350 degrees. Place the roast in a roasting pan, cover tightly with foil and roast 2 1/2 hours. Remove the roast from oven, let rest in pan for one hour.

Thinly slice the radishes and place in a bowl of ice water for about 30 minutes in anticipation for the roast

Set the oven back at 400 degrees. Take the roast and remove the strings surrounding it. Slice the roast into 2 inch slices.

Working in batches, heat 2 TBS of oil in skillet; sear slices both sides until nicely browned about 4-6 minutes; place slices back on the baking rack inside of the baking sheet and once again roast the slices until  the slices are crusted slightly hard about 10 minutes.

Drain the radishes.

Mince the parsley, add 1/4+ cup olive oil and red wine vinegar and whisk.

Arrange the slices of beef on a large platter; sprinkle the meat with the sliced radishes, slices of lemon and sliced olives. Sprinkle the vinaigrette over the roast slices. Sprinkle with Malden salt flakes if desired and serve.


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Jimmy & Robin Rider
Rider's Backfield Farm
6251 S.F.T. Valley Road
Etlan, Virginia 22719

Phone: 540-923-4036
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