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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

DRIP BEEF SANDWICHES (foodnetwork.com) Recipe

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This recipe for DRIP BEEF SANDWICHES (foodnetwork.com) is from Oh The Things We Will Eat, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
One 4-pound chuck roast
Salt and black pepper
3 tablespoons butter
2 tablespoons canola oil
2 cups beef broth
2 tablespoons minced fresh rosemary
1 onion sliced
One 16-ounce jar pepperoncini, juice and all

2 yellow onions, sliced
10 to 12 toasted, buttered deli rolls

(opt. cut slit in roasts and add 4 cloves of sliced garlic)
Directions:
Directions:
Sprinkle the chuck roast with salt and pepper.

Melt 2 tablespoons of the butter and the canola oil in a heavy pot over high heat. Sear both sides of the chuck roast until very browned, about 5 minutes in all. Pour in the beef broth and 1 cup water. Add the rosemary, and then pour in the pepperoncini with their juices. Now cover the pot and simmer until the meat is tender and falling apart, 4 to 5 hours.

Meanwhile, heat a skillet over medium heat and add the remaining 1 tablespoon butter. Add the onions and saute until light golden brown. Set aside.

Remove the roast from the pot and shred the meat completely using two forks. Return the meat to the cooking liquid and keep warm.

To serve, slice wedges out of the tops of the deli rolls. Heap a generous portion of meat on each roll, and then spoon some of the cooking liquid over the meat. Top with a few peppers from the pot and plenty of caramelized onions. Top the sandwiches with the wedges of roll and serve.
Number Of Servings:
Number Of Servings:
10-12

 

 

 

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