Picahna plate with house-pickled salad, creamy pinto beans, saffron beef tallow rice and house made flour tortillas.
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with the California Beef Council.
Smoked Picahna (aka Coulotte Roast)
- Season liberally with Salt and 18 mesh black pepper.
- Smoke at 250F until internal temperature of 125F. Hot hold in Alto Shaam at 140F until ready to serve.
Creamy Pinto Beans
- Bring 1Q beans to a simmer in 4Q water with 1/2 medium white onion.
- Simmer until tender.
- Add salt and black pepper to taste
Saffron Beef Tallow Rice
- Fry 1Q jasmine rice in oil in size appropriate pot. Fry until rice resembles pearly white bones. Stir frequently to avoid scorching rice. Stir carefully to avoid breaking rice.
- Add 1.75Q liquid.
- For this recipe I use smoked chicken jus, heirloom tomatoes, onion, garlic, fresh oregano, saffron and hatch powder.
- Once rice is fried properly, add liquid, stirring as needed to avoid scorching. Once rice and liquid thicken to the point where your spoon feels major resistance when stirring, add a lid to pot, bring heat to a low simmer and set a timer for 10 minutes. Once timer goes off, remove rice pot from heat source and allow to sit at room temperature for 10 minutes. Fluff and serve.
- Shave cabbage.
- Add pickled cucumbers, pickled onions, chopped cilantro and dressing of your choice. We like a mayo based with a bright fruity vinegar added and coriander seed.
- Toss contents of slaw and add salt to taste.