Comforting Shredded Beef

A great beef sandwich. Wine can be substituted. Also try adding cheddar cheese to the roll when you spoon the beef on!

Ingredients

Directions

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.

Reviews

☆☆☆☆

This recipe was great...it was easy (just use extreme care when flambéing the cognac), fall-apart-tender and tasted wonderful! The combination of meat juices, stock and red wine made for a very flavorful sauce. The addition of Cognac created an interesting undertone, you knew something was there but it didn't overpower the sauce and was quite delicious! Because of it's simplicity and short list of ingredients, I was awfully tempted to through in more stuff...well, ok, I did modified it just a bit. I added a tablespoon of my homemade sun-dried tomato paste about halfway through the braising time. It was just enough to add a little extra richness and complemented the subtle flavor of the Cognac perfectly.

sgrishka

☆☆☆☆

[I posted this recipe.]

dearmores

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