A great beef sandwich. Wine can be substituted. Also try adding cheddar cheese to the roll when you spoon the beef on!
Heat 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 1/2 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 liquid in the pan.
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 easily.
Return the shredded beef to the liquid in the pan. Heat until warmed through. Serve as is, sprinkled with parsley, on toast, or as a wonderful base for a cheese steak sandwich.
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Serving Size: 1 Serving (870g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 500 | ||
Calories from Fat: 78 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.7g | 12 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 1005.7mg | 35 % | |
Potassium 1338.3mg | 35 % | |
Total Carbohydrate 15g | 4 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 15g | ||
Protein 9.8g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 500
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