Meat (frozen) Recipe
Make Meat (frozen) Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Frozen Meat Thawing & Prep
Cooking Base & Braise (for tougher frozen cuts)
Finishing & Serving
Method
Frozen Meat Thawing & Prep
- 1
Inspect and prepare frozen meat
Remove the frozen meat from its packaging. If there is any ice glaze, quickly rinse under cold running water and pat dry with paper towels. Place the meat in a resealable plastic bag if not already in one.
- 2
Thaw using cold-water method
Submerge the sealed frozen meat in a large bowl or container of cold water (about 2 quarts for 2 lbs of meat). Add 1 tablespoon kosher salt to the water (this speeds thawing slightly and seasons surface). Replace the water every 30 minutes. Expect approximately 1 to 2 hours of thaw time for a 2-lb piece, until the center is pliable and no longer solid.
- 3
Pat dry and season
Once thawed, remove meat from the bag, pat thoroughly dry with paper towels. Season all over with 1 tsp freshly ground black pepper and a light sprinkle of kosher salt if desired (adjust final salting later). Let rest 10 minutes at room temperature while you prepare the pan.
- 4
Preheat pan
Heat a heavy-bottomed Dutch oven or ovenproof skillet over medium-high heat. Add 2 tablespoons neutral oil and allow it to shimmer but not smoke.
- 5
Cooking Base & Braise (for tougher frozen cuts)
- 6
- 7
Add tomato paste and deglaze
Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly. Pour in 1 cup dry red wine (or an equal amount of additional beef broth) to deglaze, scraping up browned bits from the bottom with a wooden spoon. Simmer until the wine reduces by about half, 3–5 minutes.
- 8
Add broth and aromatics
Return the seared meat to the pot. Add 2 cups beef broth, 1 bay leaf, and 2 sprigs thyme. The liquid should come about halfway up the sides of the meat; add a little more broth or water if needed. Bring to a gentle simmer on the stovetop.
- 9
Braise until tender
Cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Braise until the meat is fork-tender, about 2 to 2½ hours for a 2-lb roast. Alternatively, keep on the stovetop at a gentle simmer, checking every 20–30 minutes to maintain a low simmer and add liquid if necessary.
- 10
Check and rest
When a fork slides easily into the meat and it begins to pull apart, remove from oven. Transfer the meat to a cutting board or platter and tent loosely with foil. Let rest 10–15 minutes while you finish the sauce.
- 11
Finish sauce
Skim any excess fat from the cooking liquid, then place the pot over medium heat. If you prefer a thicker sauce, simmer uncovered until reduced to desired consistency, or whisk in 1 teaspoon cornstarch mixed with 1 tablespoon cold water and cook 1–2 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper.
Finishing & Serving
- 12
Slice or shred and serve
Slice the rested meat against the grain into ½-inch slices, or use two forks to shred for pulled-beef-style serving. Spoon the finished sauce and braised vegetables over the meat.
- 13
Garnish
Sprinkle 2 tablespoons chopped fresh parsley over the meat for brightness. Serve with mashed potatoes, polenta, or your choice of side (4 servings suggested).
- 14
Storage
Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days, or freeze portions for up to 3 months. Reheat gently in a covered pan with a splash of broth to keep moist.