Braised Chuck Flap Recipe

6 pounds Gold Canyon Angus beef chuck flap

2 pounds Markon® green tomatoes (about 4 or 5), thinly sliced
1 Markon® jalapeño chile, stems removed, cut in half lengthwise
1 teaspoon Katy’s Kitchen® cumin seeds
1 teaspoon Katy’s Kitchen® peppercorns
1 teaspoon Katy’s Kitchen® celery seed
1 teaspoon Katy’s Kitchen® dill seed
2 cloves Markon® garlic, minced
1 cup Katy’s Kitchen® white vinegar
1 tablespoon sea salt

3 cups Markon® Kale Crunch
½ cup Katy’s Kitchen® Ranch Dressing
Kosher salt
Katy’s Kitchen® freshly ground pepper

1. Heat water in a sous-vide water bath to 144 degrees F (62 degrees C).
2. Trim any areas of fat left on chuck flap; coat thoroughly with salt and pepper. Place into a large, sealable plastic bag. Seal, on low pressure if using a vacuum sealer, removing as much air as possible.
3. Submerge bag fully in the water bath and cook, rotating every 12 to 18 hours, for 72 hours. Remove chuck flap from water bath; let rest in bag on cooling rack placed over baking sheet until cool enough to handle.
4. Remove chuck flap from bag and drain.Trim any excess fat and cut into serving portions.
5. Pat dry with paper towels; return to cooling rack-lined baking sheet. Heat a skillet until smoking hot; brown chuck flap portions quickly, 30 seconds to 1 minute per side.

1. Evenly distribute the sliced green tomatoes, sliced jalapeños, cumin seeds, peppercorns, celery seed, dill seed and garlic into jars.
2. In a saucepan, bring to a boil 1 cup of water, the vinegar, and sea salt.
3. Pour the boiling vinegar mixture into the jars leaving a bit of headspace. Cover with lid and fasten with rings.
4. Allow to cool and then refrigerate.They will be ready after 4 hours and will last for 1 month in the refrigerator.

1.  Sauce plate with Carolina style BBQ sauce
2. Place 2-3oz of seared chuck flap portion on 1oz. dressed Kale Crunch
3. Top with quartered pickled tomato

1. Sauce plate with Carolina style BBQ sauce
2. Place 2-3oz of seared chuck flap portion on 1oz. dressed Kale Crunch
3. Top with quartered pickled tomato