Rockin' Bockin' Steak and Black Bean Soup
Rockin' Bockin' Steak and Black Bean Soup

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, rockin' bockin' steak and black bean soup. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Stir well to combine ingredients, and add bay leaves. If liquid boils, reduce heat to continue simmering. Rockin' Bockin' Steak and Black Bean Soup instructions. Generously season the chuck roast with Montreal Steak Seasoning.

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

The ingredients needed to make Rockin' Bockin' Steak and Black Bean Soup:
  1. Make ready 2.5-3 lb Angus chuck roast
  2. Take 6-8 tbs McCormick Montreal Steak Seasoning
  3. Take 4-6 tbs Fiesta brand Pinto Bean seasoning (more / less to taste)
  4. Take 1 tbs kosher/coarse salt
  5. Make ready 1 tbs coarse black pepper
  6. Prepare 4 tbs olive or avocado oil
  7. Get 1 medium onion, chopped
  8. Prepare 4 tbs minced garlic
  9. Get 2 bay leaves
  10. Make ready 46 oz can Goya black beans
  11. Prepare 14.5 oz can Fire Roasted Diced Tomatoes (I use garlic)
  12. Prepare 15.25 oz can Southwest Corn
  13. Make ready 2 x 4.5 oz cans chopped green chilis
  14. Take or 1 or 2 jalapeños (whole, halved or sliced and seeded)
  15. Make ready 32 oz box of beef broth
  16. Get 1 Shiner Bock beer (have 2nd bottle to thin soup if needed)

Made with Shiner Bock beer, these beans capture the favorite flavors of Texas! Mix together dry ingredients through black pepper and rub onto ribeye steaks. Place steaks into a ziptop bag and place in the refrigerator to marinate at least one hour to overnight, preferred, but can be done right before cooking. Heat skillet or grill pan over medium heat.

Instructions 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.

Place steaks into a ziptop bag and place in the refrigerator to marinate at least one hour to overnight, preferred, but can be done right before cooking. Heat skillet or grill pan over medium heat. Add tomato sauce, black beans, corn, consommé, enchilada sauce, tomatoes, cumin, coriander, salt, and pepper. Serve with sour cream and cheese. Remove bad beans, stems, debris and rinse well before using.

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