Skip to main content
RSS

Lobel's Culinary Club - Recipes, menu ideas, cooking techniques, meat selection tips, and more from America's #1 family of butchers.

Navigation

  • Categories
  • Archives
  • 175th anniversary
  • about lobel's
  • ask the butcher
  • autumn
  • bacon
  • barbecue
  • beef
  • braising
  • christmas
  • cinco de mayo
  • cooking tools
  • culinary classics
  • culinary diy
  • cut of the month
  • easter
  • entertaining
  • food history
  • food pairings
  • grilling
  • guide to meat
  • ham
  • hanukkah
  • holidays
  • lamb
  • lobel's prime meats in manhattan
  • new products
  • new year
  • passover
  • pork
  • poultry
  • recipes & techniques
  • recipes & techniques
  • roasting
  • sausage
  • seafood
  • seasons
  • smoking
  • social media
  • spring
  • stewing
  • summer
  • super sunday
  • thanksgiving
  • t-roy cooks
  • turkey
  • valentine's day
  • veal
  • videos
  • winter
  • yankee stadium
  • November 2021
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • April 2019
  • March 2019
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • November 2015
  • October 2015
  • September 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014
  • March 2014
  • February 2014
  • January 2014
  • December 2013
  • November 2013
  • October 2013
  • September 2013
  • August 2013
  • July 2013
  • June 2013
  • May 2013
  • April 2013
  • March 2013
  • February 2013
  • January 2013
  • November 2012
  • October 2012
  • September 2012
  • August 2012
  • July 2012
  • June 2012
  • May 2012
  • April 2012
  • March 2012
  • February 2012
  • January 2012
  • December 2011
  • November 2011
  • October 2011
  • September 2011
  • August 2011
  • July 2011
  • June 2011
  • May 2011
  • April 2011

Links

  • Lobels.com
  • Lobel’s Facebook
  • Lobel’s Pinterest
  • Lobel’s YouTube
  • Home
  • Welcome
  • Articles
  • Contact Us

Welcome

Welcome to the new Lobel’s Culinary Club.

In the years since we launched our Web site and online butcher shop, the Lobel’s Culinary Club has become the cornerstone of our communications with our customers old and new. Our e-mails span the latest news about products and promotions to help you plan peak dining experiences for family meals, special events, and casual entertaining.

A fundamental part of the Culinary Club content comes from our unique perspective as butchers on meat handling and preparation. And while there are many recipes to share, we want to help you go beyond specific recipes to a wider world of in-depth explorations of cooking techniques. When you understand the fundamentals, you are free to invent your own culinary masterpieces.

We believe the more you know about preparing the finest meat money can buy, the more you will enjoy serving it to your family and friends.

With the launch of our expanded Culinary Club, we’ve created a living archive of knowledge that is gleaned from past e-mails and will grow with future e-mails.

Within the Culinary Club, we hope you’ll find numerous and useful resources to enhance your confidence in preparing the finest and freshest meats available, and ensure your absolute delight with the results.

For your dining pleasure,

lobels Signature

Stanley, David, Mark, and Evan Lobel

Lobel Family at the Carving Station

Articles by Month:

  • November 2021
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • April 2019
  • March 2019
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • November 2015
  • October 2015
  • September 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014
  • March 2014
  • February 2014
  • January 2014
  • December 2013
  • November 2013
  • October 2013
  • September 2013
  • August 2013
  • July 2013
  • June 2013
  • May 2013
  • April 2013
  • March 2013
  • February 2013
  • January 2013
  • November 2012
  • October 2012
  • September 2012
  • August 2012
  • July 2012
  • June 2012
  • May 2012
  • April 2012
  • March 2012
  • February 2012
  • January 2012
  • December 2011
  • November 2011
  • October 2011
  • September 2011
  • August 2011
  • July 2011
  • June 2011
  • May 2011
  • April 2011

Articles by Subject:

  • 175th anniversary
  • about lobel's
  • ask the butcher
  • autumn
  • bacon
  • barbecue
  • beef
  • braising
  • christmas
  • cinco de mayo
  • cooking tools
  • culinary classics
  • culinary diy
  • cut of the month
  • easter
  • entertaining
  • food history
  • food pairings
  • grilling
  • guide to meat
  • ham
  • hanukkah
  • holidays
  • lamb
  • lobel's prime meats in manhattan
  • new products
  • new year
  • passover
  • pork
  • poultry
  • recipes & techniques
  • recipes & techniques
  • roasting
  • sausage
  • seafood
  • seasons
  • smoking
  • social media
  • spring
  • stewing
  • summer
  • super sunday
  • thanksgiving
  • t-roy cooks
  • turkey
  • valentine's day
  • veal
  • videos
  • winter
  • yankee stadium

Culinary Classic: Pot Roast

On April 5,2019 In recipes & techniques , culinary classics , beef , braising

Aromas and taste memories are vivid, indelible. And like a time machine, they can transport us to another place and time. A cinnamon-infused apple pie, oven-fresh bread, chicken grilled with smoke and flame, or a regal and crusty rib roast can make lasting impressions on our psyches and our palates, and trigger our cravings.

A slow-simmering pot roast is one of those dishes. Its aroma envelopes every nook and cranny with warmth and comfort. Pot roast is a great reason for gathering the family or entertaining friends with a meal that will make their day.

Pot Roast

What Is Pot Roast?

Generally, pot roast is cut from the forequarter, a portion of the chuck—a working muscle that needs slow, moist-heat cooking, such as braising, to render the muscle's connective tissue tender. Water or stock halfway up the roast and aromatic vegetables are cooked for hours in the same pot as the beef. Baby potatoes can be added about an hour before the end of cooking time.

Pot roast is a good Sunday dinner straight from the braising pot. Parlay the leftovers into meals on subsequent nights, featuring pot roast hash, pot pies, sandwiches, tacos, burritos, egg rolls, omelets, and so much more that you need never serve the same dish twice.

Every culture has variations on the braising technique, guided by the diversity of flavors that make every culture unique. For example, search for recipes for "Asian hot pot" for a dark, rich braising liquid.

Our preferred cut for making pot roast is Lobel's Wrangler™ USDA Prime Pot Roast. It's extracted from the forequarter using an exclusive process patented by the Lobels to yield a cut that is rich with flavor and the ultimate in supple, robust perfection.

It's the kind of dish that elicits a communal "ahh" at the family dinner table when all seems right with the world.

Lobel's Wrangler TM USDA Prime Pot Roast

How Do You Do It?

Check out our How-To photo tutorial on braising. Note: The technique described in this tutorial is not restricted to pot roast. It can be used with all other types of braising cuts, including pork shoulder, leg of lamb, whole poultry, and more.

Here's a video version of this tutorial, featuring David Lobel describing the braising process step by step. 

For more information about braising, check out this article on our blog that covers the topic in-depth. 

BBQ Style Braising

The Lobels have created a recipe for BBQ Braised Pot Roast, featuring Lobel's All-Purpose Savory Seasoning and Lobel's Wrangler™ USDA Prime Pot Roast. It's got a bit of a kick to it with the faint hit of coffee in the braising brew. 

Our friend Tom of the YouTube channel "Tom's Test Kitchen" took the recipe and brought it to life in this video.

 

Are you a braising aficionado? What flavors of your own do you incorporate? What are your favorite leftover dishes?

Leave Your Response

* *

© Copyright 2018
Lobel's Culinary Club.
All Rights Reserved

Lobel's of New York