Tianjin Chili Roasted Beef & Tomato Soup

website_main_olivina.jpg
 

Tianjin Chili Roasted Beef & Tomato Soup

Chef Michael Turner

Serving: 8-10 Adults

Prep Time : 6-8 Hours - Next Day For Best Flavor

Mushroom & Sage Olive Oil

Ingredients

  • 3-4 Chuck Roast

  • 3 16 Oz Whole Tomatoes

  • 1/2- 1 Cup Tianjin Chili Or Chiles Japones

  • 3 Cups Water

  • Fresh Basil As Needed

  • 1/4 Cup Olivina Extra Virgin Olive Oil

  • Kosher Salt As Needed

Directions:

In a slow cooker or large stock pot with lid, sear salted chuck roast with enough olive oil to coat the bottom of pan. Once chuck roast is browned add chilies and 1 cup of water, slowing cooking with lid on for 3-4 hours or until water as almost entirely evaporated. Next add whole tomato with remaining water and slightly smash tomatoes with wooden spoon, cover and continuing cooking until tomatoes have cooked down into a thick, smooth mixture. For best texture, remove chuck roast whole and slice into cubes. Purée soup mixture, add water if too thick. Reheat if water is added for 30 minutes with chuck roast placed back into the soup. Serve with Fresh Basil Chiffonade & Olive Oil Drizzle

Optional Olive Oil: Hickory Smoked, Family Reserve, House Premium, Gremolata, Red Cayenne, Red Onion & Cilantro

Follow us on Instagram for more recipe pictures and ideas!

https://www.instagram.com/olivina_taproom/

Picture Credit :  Ting Tian  -  Steven Chan    https://unsplash.com/@steven__chan

Picture Credit : Ting Tian - Steven Chan

https://unsplash.com/@steven__chan