Comforting Shredded Beef

Click here for a larger picture of Comforting Shredded Beef
4 Servings
Beef American
Sandwiches Winter Kid Friendly American Beef Dinner Savory

2 tablespoons ter Unsalted
3 tablespoons ve oil
1 Bottom Round Roast
1/2 cup Cognac
2 cup Beef ck
3 cup Wine

Heat butter and oil in a Dutch oven over medium-high heat. Rub the roast all over with salt and pepper. Brown the beef on all sides in teh hot butter and oil. It should take about 10 minutes. Pour the Cognac into the pan, warm it, and flame with a match. Pour in the stock and 1/2 cup of the wine. Cover the pan and simmer slowly over low ehat for about 3 hours, adding more wine so that there is always about 1 cup liquid in the pan. Remove from the heat and let cool to room temperature. Remove the beef and shred into small pieces, following the natural grain of the meat. It should fall apart easily. Return the shredded beef to the liquid in the pan. Heat until warmed through. Serve as is, sprinkled with parsley, on toast, or as a wonderful base for a cheese steak sandwich.


VIEW THE RECEIPT

Shredded Savory Pork

12 Servings
Pork
Mexican
Main Dish Slow cook Winter Pork Mexican

1 3 lb Boneless k shoulder
8 cloves lic minced
2 teaspoons in
3 packets Sazon Goya with culantro and achiote
1 teaspoon on powder
1/2 teaspoon t
1/2 teaspoon und pepper
1 cup Beef th
1 Can Rotel original atoes and chiles drained
2 packages corn or flour tillas
1/2 teaspoon pepper

Trim fat from meat. In a small bowl combine garlic, cumin, seasoning packets, onion powder, salt, black pepper, red pepper; rub into the meat. Place meat in a roasting pan that has a cover; add beef broth and Rotel. Cover and roast in a 325? oven for 2 1/2 to 3 hours or until very tender. Remove meat from liquid with a slotted spoon; discard excess fat from cooking liquid, reserving the liquid. when meat is cool enough to handle, shred it using 2 forks to pull thgough it in opposite directions. Stir in 1/4 cup of the reserved cooking liquid to use as a taco filling. Or, stir in enough cooking liquid to moisten; reheat in a saucepan over medium heat, stirring requently, and serve in tortillas. Slow Cooker directions: Prepare meat as above. Place meat in a 3 1/2 to 5-qt crock pot; add beef broth and Rotel. Cover and cook on low-heat setting for 8-10 hours.


VIEW THE RECEIPT

Shredded Brussel Sprouts

8 Servings
Brussel Sprouts
American
Salads Side Dish Vegetables Quick Saute Brussel Sprouts American

1/2 pound Sliced on
1/4 cup ter
2/3 cup e nuts
2 pound Brussel outs trimmed and shredded
3 en onion minced
1/2 teaspoon soning salt
per to taste

Place bacon in a large deep skillet. Cook over medium high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside. In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts and cook stirring until browned. Add brussel sprouts and green onions to the pan, season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10-15 minutes. Stir in crumbled bacon just before serving.


VIEW THE RECEIPT