Comforting Shredded Beef Recipe
This shredded beef recipe was giving to me by a lady I met at Whole Foods Market. She was buying a bottom round roast and telling the butcher how she was going to cook it.
Being the friendly person that I am, I asked her for the recipe. I liked the idea of buying a relatively inexpensive piece of meat and cooking it slowly into something absolutely delicious and tender.
Here is the recipe she sent me via email.
The Scoop
This is a simple but wonderfully homey dish that is rich in meaty flavor. Serve this with the softly simmered onions (see below) and rich mashed potatoes. To die for! It serves 6-8.
From the The Silver Palate Good Times Cookbook
Comforting Shredded Beef Recipe:
Ingredients:
- 2 tablespoons unsalted butter
- 3 tablespoons olive oil
- 1 bottom round roast (4 pounds)
- Salt and freshly ground black pepper, to taste
- ½ cup cognac
- 2 cups beef stock
- 3 cups (or as needed) Chianti or other full-bodied red wine
Directions:
Heat the 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 the 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 ½ cup of the wine. Cover the pan and simmer slowly over low heat for about 3 hours, adding more wine so that there is always about 1 cup of liquid in the pan. I cook this in the oven for 3 – 3 1/2 hours on 300 degrees.
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 very easily.
Return the shredded beef to the liquid in the pan. Heat until warmed through.
Softly Simmered Onions
The Scoop
These are great with steak or the Comforting Shredded Beef. 6 to 8 portions.
From the The Silver Palate Good Times Cookbook
Ingredients:
- 1 cup unsalted butter
- 10 cups sliced yellow onions (1/4-inch thick rings)
- 1 cup dry red wine
- ¾ cup red wine vinegar
- ½ cup sugar
- 1 ½ teaspoons freshly ground black pepper
- ½ teaspoon salt
Directions:
Melt the butter in a heavy large saucepan over low heat. Add the onions, wine, vinegar, sugar, pepper, and salt and stir well. Cover and cook slowly over low heat, stirring frequently, 1 hour. Remove the cover and cook 2 hours longer, stirring occasionally.
In my opinion the onions really make this dish. The first time I made it was very good and I didn’t make the onions. The second time I made it with the onions and it was fantastic.
I usually serve the shredded beef and onions over rice or noodles. Very delicious.
Enjoy,
Robin
