Thursday, April 29, 2010


Lunch: Shredded Beef Sandwiches and Chips
Dinner: Pulled Pork Tacos, Rice and Corn
Dessert: Oatmeal Raisin Chocolate Chip Cookies

Bah! The grocery thieves strike again! There is no cheese left for tacos tonight… literally no cheese. They stole the last of it last night. Oh well, I don’t feel bad. I’m fairly sure the brothers will ferret out who these cheese weasels are and make them pay. Luckily the pulled pork turned out excellent, so it doesn’t really need cheese. I would be perfectly happy to sit there and eat it with tortillas… although if I were to serve it to guests, I would serve it with queso fresco, fresh cilantro, black beans and lime wedges, but that’s just me. Mmmm… sounds good. Apparently it smelled really good, because the brothers kept coming down and commenting on how delicious it smelled. I love comments like that. I rewarded one of the boys with a bite of the pork (I was shredding it at the time).

I didn’t realize, but today was unintentionally shredded meat day. I made shredded beef sandwiches for lunch and there was shredded pork tacos for dinner. Oops! I generally try to keep things mixed up, but sometimes it’s all I can do just to keep from having chicken for lunch and for dinner. The shredded beef sandwiches I made for lunch were a bit of an experiment. I have seen other recipes for shredded beef, but I wanted something simple with a little kick. I really like how it turned out. They are excellent served on toasted buns with swiss or provolone cheese and the sauce on the side to dip it.

Shredded Beef Sandwiches
Serves 10

4-5 lb Beef Roast
4 cups Beef Broth
2 tsp oregano
1 tbs Hot Sauce (optional)
1 bay leaf
Salt and Pepper

Salt and Pepper the roast and put it in the crockpot. Mix together the beef broth, oregano, hot sauce and bay leaf and pour over the roast. Cover and cook on high for 6 hours. Remove the roast and siphon as much fat as possible from the liquid *. Shred the beef with two forks.

* If you’re making this ahead of time (like I did) leave the roast whole and put the roast and the liquid in the fridge. Then when you’re ready to warm it up, you can remove the hardened fat with a spoon and then shred the beef.

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