I have taken the traditional Korean barbeque Asian flavor marinade and chosen a non-traditional cut of meat, a chuck roast, generally a tougher cut for this recipe.  This flavorful marinade breaks down the tough connective tissues resulting in a flavorful seared tender beef covered with onions, mushrooms and ginger and a savory-sweet gravy melting in your mouth with each bite.  On a Ketosis Diet, this easy recipe is great for beginners and delivers incredible results every time.  Chuck roasts are inexpensive cuts of beef that cook at a low temperature for a few hours.  Serve healthy vegetables on the side with the roast and you have a one-dish meal prepared. 

There are so many regional varieties of BBQ around the world.  Korean BBQ apart from the traditional American BBQ, has an Asian flavor of soy sauce, garlic, ginger, sesame oil and sometimes a distinct “sweet” taste of ground pear and honey.  Korean BBQ is one cuisine that is quickly increasing in popularity across the United States.  American BBQ styles include cuts of pork, ribs, brisket, or chicken and is dry rub or basted in BBQ sauces, slowly roasted then smoked.  Korean BBQ will generally center on beef and pork that is marinated, sliced, grilled or pan seared.  A well-known traditional Korean barbeque dish Bulgogi is served at many Korean restaurants. 

Generally cooking a chuck roast or rump roast, 3-pound roast cooks 3-3.5 hours, cooking a 4-pound roast for 3.5-4 hours and a large 5-pound roast for 4.5-5 hours.  Check the roast with a fork, if it is tough, the roast needs more time to cook.  Always keep the top covered to ensure even cooking and a constant hot temperature.  Select a roast that has marbling in it- this cut carries flavor and helps make the gravy flavorful and mouth-watering! 

Add soy sauce, sesame oil, rice vinegar, rice wine and brown sugar to large mixing bowl.

Whisk marinade mixture until brown sugar has dissolved.

Add sliced ginger and garlic to marinade and mix.

Add spicy chili sauce if desired to add a hint of spicy flavor.  Mix marinade to combine all ingredients.

Clean two brown onions and thinly slice and add to marinade. 

Marinate chuck roast.

Add sliced onions to marinade and cover chuck roast. Refrigerate for at least 8 hours.

Chuck roast marinated for two days.

Add chuck roast to large dutch oven and brown all sides of roast.  Add garlic pieces and sliced onions to pan and caramelize.  

Remove onions and garlic pieces after caramelizing. 

Add beef broth and additional water if needed to cover all of the meat.  Add garlic – onion – ginger mixture on top of the meat.

Cover with a foil lid and seal well.  Cook for 2-3 hours until tender.

Remove roast from pan and let rest for 30 minutes. 

Take remaining juices and thicken to form a gravy to serve with meat.  

Pour gravy over meat and heat in 250 degree oven 5-10 minutes.  *Watch carefully that the meat doesn’t burn from the slight sugar in the gravy.

Serve pot roast with fresh veggies and quinoa…a great meal on a KETO Diet.  

The post KOREAN BARBEQUE FLAVORED POT ROAST first appeared on Spicy Asian Guy Cooks Keto.

You ask is lamb good for a KETO diet?  You’re good to have meat on a ketogenic diet and this includes fatty meat such as lamb, pork and poultry with the skin on.  This is good news for the taste buds as fat helps to add a lot of flavor! 

My favorite way to cook lamb is to add spices (coriander, cumin and turmeric, ginger and dried hot chilies) or ‘curry powder’ and pan-sear the lamb.  For the sake of time I cook this fast, easy and very flavorful way to prepare boneless leg of lamb.

Cooking lamb pieces is very similar to cooking a filet mignon steak. In fact, this recipe could easily substitute a filet if you don’t have fresh lamb. But, if you get the chance, I highly recommend trying this pan-seared curry – thyme lamb steak recipe. It’s delicious, super easy, and ready in just 25 minutes. Hard to beat that!

Curry is the use of combinations of spices or herbs and the term is generally limited to dishes prepared in a sauce.   Curry powder is a commercially prepared mixture of spices (coriander, cumin, turmeric & ginger), is largely a ‘Western’ creation.  Dishes called ‘curry’ may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables.  Since the mid-20^th century, curries of many national styles have become popular and have become part of international fusion cuisine (Indian, Southeast Asia, East Asia, South Africa & West Indies).

I’ve cooked ‘curries’ which may be either ‘dry’ or ‘wet’.  Dry curries are cooked with very little liquid and allowed to evaporate, leaving the other ingredients coated with the mixture. Wet curries contain significant amounts of sauce or gravy based on yogurt, cream, coconut milk or cream, legume puree, tomato puree, sauteed crushed onion or broth.

The post PAN SEARED CURRY-THYME BONELESS LEG OF LAMB STEAKS-KETO COOKED first appeared on Spicy Asian Guy Cooks Keto.