Most of my vegetarian recipes seem so second nature to me I don't bother to write them down, but I'll start trying to get more of those up.
There are certain times of the month when, I'm feeling a bit, um, anemic, that I Constantly. Crave. Cow.
For those occasions there's this recipe (served here as sandwiches, but probably excellent over egg noodles or spaetzle)
ready to spend hours alone
Slow-Cooked Beef, serves 6 adapted from the pioneer woman:
You will need:
- chuck roast, about 1.5 lbs (grass-fed local please)
- large onion, sliced
- 1 tbsp butter
- 6 cups beef broth +/or chicken broth, divided
- 4 cloves garlic, sliced in thirds lengthwise
- 10-20 pepperoncini peppers, chopped, divided
- 1/2 cup pepperoncini brine
- 2 tbsp italian seasoning
- tabasco sauce
- tamari or soy sauce
sauteed onions, browning beef
- in dutch oven, heat butter and saute onion until browned
- put in roast and brown on both sides
- sprinkle roast with seasoning, garlic and 1/2 the pepperoncinis, then add brine & broth to level with top of beef
- cover and simmer on stove-top one hour, preheat oven to 275- 300 degrees
- transfer dutch oven to oven and cook 3-4 hours more check periodically to make sure broth hasn't completely evaporated due to your negligence in getting dutch oven lid back on straight, add more broth as needed.
- Once meat is very very tender remove it from oven and carefully pull it entirely apart using two forks.
- add remaining pepperoncinis, give it a good stir, then add dashes of tabasco and tamari to taste
- return covered dutch oven to stove-top and simmer until ready to serve. Alternately, you can refrigerate it at this point then gently reheat the next day when you're ready to eat (what I did)
left over rolls salvaged as new tops
- toast buttered french rolls under the broiler and top 1/2 with beef mixture (squeeze it out with a slotted spoon so the rolls don't get too soggy)
- top meat side with swiss or provolone cheese and return to the broiler until cheese melts*
- close sandwich, plate, serve with the beef juices in small bowls and a giant helping of vegetables to balance it out
- fail to get a single picture that makes a delicious meal look appetizing
- share, eat, enjoy
all eaten up
*monitor the broiling sandwiches very closely, or don't make this when you're having friends over for dinner. For the life of me I can NOT broil anything when we have company; this was the second time I've smoked friends out the house when something only needed a "few more seconds" under the boiler. At least the food didn't burst into flames, this time.