Recipes 

Easy Weeknight Chuck Roast, Acorn Squash & Leek Skillet

This gives you a hearty beef-and-vegetable dinner without turning it into an all-day pot roast. The key is cutting the chuck roast into small pieces so it cooks much faster.

Serves: 4–6
Prep: 15 minutes
Cook: 35–45 minutes

Ingredients

• 1½–2 lbs chuck roast, cut into 1-inch cubes or thin strips

• 1 acorn squash, seeded and cut into small cubes

• 2 leeks, sliced and thoroughly rinsed

• 2 tbsp olive oil or butter

• 3 cloves garlic, minced

• 1 cup beef broth

• 1 tbsp Worcestershire sauce

• 1 tsp dried thyme

• ½ tsp rosemary

• Salt and black pepper

• 1 tbsp flour or cornstarch, optional for thickening

• Parmesan cheese, optional

Directions

Heat 1 tablespoon oil in a large skillet or Dutch oven over medium-high heat. Season the beef generously with salt and pepper, then brown it for about 5–7 minutes. Remove the beef and set aside.

Add the remaining oil, leeks and acorn squash. Cook for about 5 minutes, then add the garlic, thyme and rosemary.

Return the beef to the pan and add the beef broth and Worcestershire sauce. Cover, reduce the heat to medium-low and simmer for about 25–30 minutes, stirring occasionally, until the squash is tender and the beef is cooked through. For particularly tough chuck, give it another 10–15 minutes.

For a thicker, almost gravy-like sauce, mix the flour or cornstarch with a little cold water and stir it into the skillet during the final few minutes.

Serve it in bowls as-is, or spoon it over mashed potatoes, egg noodles or rice. A little Parmesan on top works surprisingly well with the sweet squash and savory leeks.

Underworld Feast Barbacoa Tacos

Serves: 6–8
Prep: 20 minutes
Cook: 4–8 hours, depending on method

Ingredients

• 3–4 lb beef shanks

• 2 tsp kosher salt

• 1 tsp black pepper

• 1 tbsp oil

• 4 cloves garlic

• 1 medium onion, roughly chopped

• 1 Jar of Underworld Feast Salsa - Flavor of your choice

• 1 cup beef broth

• ¼ cup fresh lime juice

• 2 tbsp apple cider vinegar

• 1 tbsp ground cumin

• 2 tsp dried oregano

• ½ tsp ground cloves

• 2 bay leaves

For serving: warm Tallow tortillas, diced onion, cilantro, lime wedges, queso fresco and your favorite salsa.

Directions

1. Season and sear the shanks. Pat the beef dry and season generously with salt and pepper. Heat the oil in a Dutch oven or heavy skillet and sear the shanks for about 3–4 minutes per side until deeply browned..

2. Slow cook. Place the shanks in a slow cooker and pour the sauce over them. Add the bay leaves. Cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef easily pulls away from the bone. Alternatively roast in Dutch oven for 3-4 hours at 325 degrees. 

4. Shred. Remove the shanks and bones. Shred the beef, discarding any tough connective tissue. Don't throw away the marrow—stirring a little of it back into the meat makes the barbacoa especially rich.

5. Finish it in the juices. Return the shredded beef to the cooking liquid and let it sit for another 10–15 minutes. Taste and add salt or another squeeze of lime if needed.

6. Build the tacos. Pile the barbacoa into warm tortillas and top with onion, cilantro, queso fresco, salsa and lime.

For restaurant-style tacos, spread some shredded barbacoa in a hot cast-iron skillet with a spoonful of the cooking liquid. Let it cook undisturbed until the edges become brown and crispy, then flip