Steps to Make Award-winning Rockin' Bockin' Steak and Black Bean Soup

Rockin' Bockin' Steak and Black Bean Soup. Rockin' Bockin' Steak and Black Bean Soup instructions. Generously season the chuck roast with Montreal Steak Seasoning. To get started with this recipe, we have to first prepare a few components.

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Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, rockin' bockin' steak and black bean soup. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Rockin' Bockin' Steak and Black Bean Soup instructions. Generously season the chuck roast with Montreal Steak Seasoning. To get started with this recipe, we have to first prepare a few components.

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To get started with this particular recipe, we must first prepare a few ingredients. You can cook rockin' bockin' steak and black bean soup using 16 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Rockin' Bockin' Steak and Black Bean Soup:

1. {Make ready of Angus chuck roast.
2. {Get of McCormick Montreal Steak Seasoning.
3. {Get of Fiesta brand Pinto Bean seasoning (more / less to taste).
4. {Make ready of kosher/coarse salt.
5. {Get of coarse black pepper.
6. {Make ready of olive or avocado oil.
7. {Get of medium onion, chopped.
8. {Get of minced garlic.
9. {Get of bay leaves.
10. {Prepare of can Goya black beans.
11. {Prepare of can Fire Roasted Diced Tomatoes (I use garlic).
12. {Prepare of can Southwest Corn.
13. {Get of x 4.5 oz cans chopped green chilis.
14. {Prepare of or 1 or 2 jalapeños (whole, halved or sliced and seeded).
15. {Get of box of beef broth.
16. {Prepare of Shiner Bock beer (have 2nd bottle to thin soup if needed).

Add onion, garlic, and beef stock. Slice steak into thin slices or into bite-sized pieces and place into soup. Heat ¼ cup oil in a large stock pot or Dutch oven over medium. Don't worry if the veggies start.

Steps to make Rockin' Bockin' Steak and Black Bean Soup:

1. Generously season the chuck roast with Montreal Steak Seasoning. Allow it to rest after seasoning for 20-30 minutes before cooking..
2. Smoke chuck roast on pellet grill or smoker or roast in conventional oven at 225-250° until internal temp hits 160°..
3. (I smoked my chuck roast on a Camp Chef Woodwind with Pit Boss Competition Wood pellets.).
4. Remove from cooking and sear chuck roast on grill on high heat or on a hot lightly oiled cast iron skillet on the stove top for 2-3 minutes on each side. (This is called reverse searing.) You are looking for brown carmelization on the exterior of the beef. Do not overcook. Set the chuck roast aside and allow it to rest..
5. In a large stock pot, add 4 tbsp of olive or avocado oil and heat over medium heat..
6. Add chopped onion and minced garlic to stock pot and cook until onion becomes translucent. Add salt, pepper and half of the pinto bean seasoning and stir well to combine..
7. Add black beans, fire roasted tomatoes, southwest corn, green chilis, beef broth, 1st beer and the remainder of the pinto bean seasoning..
8. Stir well to combine ingredients, and add bay leaves..
9. Cover and cook over medium heat for about 30 minutes, stirring occasionally. If liquid boils, reduce heat to continue simmering..
10. After the chuck roast has cooled and can be easily handled, slice it into cubes, approximately 3/4"- 1" square. The chuck roast should be cooked to about medium rare (warm red center). It will cook further in the soup..
11. Taste the soup and adjust seasoning if necessary. You can add the 2nd beer here to enrich the flavor..
12. Carefully add the beef to the soup and cover again. Continue simmering for another 30 minutes or longer. (The beef will be more tender if cooked up to an hour in the soup.).
13. Remove from heat and garnish with sour cream, chopped green onion, chopped cilantro, salsa, guacamole, etc. Serve with Troy's Corny Skillet Cornbread..

Heat a griddle pan or nonstick skillet over medium heat. Melt the butter in the skillet. It has texture by leaving the potato, corn and some beans whole. __↓↓↓↓↓ GET THE RECIPE ↓↓↓↓↓↓ __Visit my website:. Divide rice among six soup bowls; top with soup and sour cream. Heat a griddle pan or nonstick skillet over medium heat.

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