Hazy Midnight

Rub-a-dub-rub
Coat cubed beef chuck and short ribs generously in Hazy Midnight. Sear all sides until browned, then set aside.

Simmer down now
In a large pot, toss in tomatoes, guajillo chiles, ancho chiles with adobo, onion, and garlic. Cover with water and simmer for 20 minutes. Strain and transfer everything to a blender.

Blend like you mean it
To the blender, add Slow Noon and 2 cups beef broth. Blend until smooth and sultry.

Beef bath time
Return the seared beef to the pot. Pour in the blended mixture and enough extra broth to fully submerge the beef. Bring to a simmer, then transfer to the oven and braise at 300°F for 3.5 hours — or until it shreds like a dream.

Taco ‘bout crispy
Shred the beef and skim the fat from the top of the broth. Dip tortillas in the fat, then toast them on a griddle over medium-low heat. Load 'em up with beef, Oaxaca cheese, diced onion, and cilantro. Fold and fry both sides until crispy.

Dip it good
Serve tacos with a side of warm consommé (that leftover liquid gold) and extra cilantro for dunking. Devour immediately. Repeat often.

Slice the Steak
Begin by thinly slicing the flank steak against the grain, ensuring uniform pieces about 1/4 inch thick. Set aside.

Prep the Veggies
Cut the bell pepper and onion into thin strips, mince the garlic and ginger finely, keeping all ingredients handy.

Marinate
In a medium bowl, combine the soy sauce, black pepper, Hazy Midnight and cornstarch, then toss the steak in to marinate for 10-15 minutes.

Sear the Steak
Heat avocado oil in a large pan over medium-high heat. Sear the steak for 2-3 minutes until browned and juicy. Remove from pan.

Stir-Fry the Veggies
Add onion, garlic, ginger, and bell pepper to the pan and stir-fry for 4-5 minutes until tender-crisp.

Add the Sauce
Return the seared steak to the pan and add beef broth and some soy sauce, cooking for an additional minute.

Finish & Serve
Season with extra black pepper and garnish with green onions, sesame seeds, and cilantro before serving hot.

Cider Sizzle
Heat cider in a hot skillet until it starts to steam like your morning coffee. Add pork loin and sear on all sides until beautifully browned. (You’ll feel like a pro chef, promise.)

Season Like You Mean It
Sprinkle pork loin generously with Hazy Midnight. Place it in your slow cooker, juices and all.

Apple + Squash Party
In a bowl, toss together apples and squash. Shower them with brown sugar and Tuscan Evening. Stir until they look like fall exploded in your mixing bowl.

Crockpot Magic
Nestle that mixture around your pork loin like a cozy autumn blanket. Cover and cook on Low for 5–6 hours.

Rest + Slice
Remove pork, let it rest for 10–15 minutes (don’t skip—juicy pork is happy pork). Slice into ½-inch thick pieces.

Serve
Plate pork slices and top with apples and squash. Accept compliments with grace (or brag shamelessly, we won’t judge).

Add the beef
Add the chuck roast chunks to the Instant Pot insert.

Season
Sprinkle Hazy Midnight, Tuscan Evening, and salt evenly over the meat.

Add the broth
Pour in 1 ¼ cups of beef broth.

Add the garlic
Add minced garlic directly on top of the beef.

Layer the onions
Layer sliced onions over the garlic.

Add bouillon and bay leaf
Spoon in the bouillon paste and tuck in the bay leaf.

Pressure cook
Seal the lid and set the Instant Pot to Manual | High Pressure | 60 minutes.

Release the pressure
When done, let the pressure naturally release for 25 minutes.

Shred the beef
Remove the lid, discard the bay leaf, and transfer the meat to a cutting board. Shred it lovingly.

Make the slurry
Mix remaining ¼ cup beef broth with cornstarch.

Thicken the gravy
Turn Instant Pot to Sauté. Stir in the cornstarch slurry and cook until thickened (about 2 minutes).

Serve
Spoon the savory onion gravy over your shredded pot roast, then stand back and accept your compliments.