Last night three of my family members asked if we could PLEASE not have two nights of experimental cooking in a row.
“It’s mean,” they said.
I reminded them of our dinner menu over the last several days:
Barbequed hamburgers and potato salad, Shredded Beef Sandwiches on grilled French bread buns (experiment), our family “staple” of grilled chicken, rice, and salad. . . now enter unpopular experiment number one:
white bean soup (blended to oblivion), with buttered whole wheat rolls and green salad,
unpopular experiment number two:
Asian chicken salad with edamame, red pepper, and orange-ginger dressing over rice.
“Just not back to back, that’s all we ask. Maybe spread them out, like Monday/Thursday or something – and please, don’t mess with Friday – that’s pizza night”.
I think my mouth must be malfunctioning or something. Maybe my taste buds are dulled. Dunno. I liked both experimental meals. I was excited about the left overs even. What is wrong with me??
OK. I heard them. I can spread it out. That’s fine – they’re humoring me at least.
But notice not a one complained about the shredded beef sandwiches? That’s because we devoured them like a pack of wolves – and had to forcefully hold each other back from diving into seconds.
Once in a while Momatouille hits the jackpot. That was a jackpot night.
I knew it going in, because the smell of it roasting gave me the total heads-up. We were out in the street playing with the kids and I kept catching whiffs of something delicious cooking. I was pretty sure it was someone else’s dinner, and part of me wanted to hunt down the house and invite myself in to eat.
Then I realized – that was our dinner.
Oh. . . yum. . . .
I especially loved that this was a throw-it-in-the-pot and leave it recipe – no browning necessary, and the meat shredded beautifully. So easy! This would be a great make-ahead too – just reheat the meat when you’re ready.
The Superbowl is on the horizon. Bookmark this recipe. It’s worth it.
Shredded Beef Sandwiches (we had enough for around 10 sandwiches)
3 pounds beef chuck shoulder roast, cut into 1 pound pieces ( I ended up using Shoulder London Broil and it was perfect – practically melted to shreds with a fork)
4 cups low sodium beef broth
1 head garlic, cloves smashed and peeled
small handful of flat leaf Italian parsley and stems
1 red onion, thick sliced
3 Sage leaves
3 sprigs fresh thyme
Coarse sea salt and fresh ground black pepper
fresh chives – chopped
fresh flat leaf parsley – chopped
fresh ground black pepper
French bread hamburger buns, buttered and grilled or toasted
Preheat oven to 275 degrees F. In a large Dutch oven with a tight-fitting lid, combine beef, broth, garlic, parsley, onion, sage, and thyme. Sprinkle salt and pepper over the meat pieces. Cover everything with a layer of parchment paper and tuck the edges down as well as you can. Repeat with a layer of aluminum foil. Place in oven. Bake until beef is tender and can be easily pulled apart with two forks. The original recipe says 5 to 6 hours, but I checked mine after 4, and it was completely done and perfectly shred-able.
Before you begin to shred the meat, butter your buns and start them grilling or toasting.
Serve each sandwich slathered in horseradish and sprinkled with the chopped parsley and chives. Add salt and pepper to taste. (My guys also liked the addition of A1 sauce).
Chow your little heart out.
Source: Very slightly adapted from the Everyday Food recipe featured by Joy the Baker