Thursday, 3 February 2011
Recipe Thursday - Shredded Beef
Final step, is to remove the cooked meat from the pot and place it on a large cutting board. I use two regular forks, one to hold the meat in place and the other to pull off strips. Then place all the shredded meat back into the pot and serve.
1 boneless beef chuck roast (about 4 pounds)
3 tbsp cooking oil, divided
2 large onions, chopped
1 cup ketchup
1 cup beef broth
2/3 cup chili sauce
1/4 cup cider vinegar
1/4 cup packed brown sugar
3 tbsp Worcestershire sauce
2 tbsp prepared mustard
2 tbsp molasses
2 tbsp lemon juice
1 tsp salt
1/4 tsp cayenne pepper
1/8 tsp pepper
12 - 16 kaiser rolls or hamburger buns.
In a dutch oven, brown roast on all sides in 1 tbsp of oil. Meanwhile, in a large saucepan, saute onions in remaining oil until tender, about 10 minutes. Add remaining ingredients except rolls; bring to a boil. Reduce heat; simmer, uncovered for 15 minutes, stirring occasionally. Pour over the roast. Cover and bake at 325 F for 2 hours. Turn the roast and bake for 2 more hours or until meat is very tender. Remove roast; shred with a fork and return to sauce. Serve on rolls.
Note: I didn't use the type of roast called for, I tend to use what ever cut is on sale, this time it was an outside round. Choose the cut you like and can afford. The long cooking is a great tenderizer. You can skip the salt if you wish, since there is enough in the ketchup and the chili sauce. This time I used a Thai Sweet and Spicy sauce and it added a little extra kick. I often use plum sauce instead of chili sauce. Don't be afraid to substitute for any item you don't happen to have in your pantry.
I served this to my parents and my dad even asked for some to take home for dinner the next day.
Beth Fish Reads. On the weekend I will update the link to this week's foodie post. You are invited to join in the fun and visit with all the other participants and see what they have been cooking. Also includes various other food related posts such as cookbook and restaurant reviews and reviews of food related novels.