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Brian Enos's Forums... Maku mozo!

It's snowing and going(down) to 14


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3" plus today and going down to 14 degrees tonite. The dinner tonite is going to be "Comforting Shredded Beef"

2 Tbs Butter

3 Tbs Olive Oil

1 Bottom Round Roast (4 lbs)

Salt and Fresh ground Pepper

1/2 cup Cognac

2 cups Beef Broth

3 cups Chianti or other full bodied Red Wine

Heat the butter and oil in a dutch oven over medium high. Salt and pepper the roast real well and then brown the beef 2 minutes on each side including the ends.

Pour the Cognac, broth, and wine into the pan and cover and simmer for 3 hours.

Remove the meat and let it cool so you shred it down into whatever size pieces you like. It should fall apart quite easily if it's done.

Return it to the liquid in the pan and reheat. Serve it on toast points, as is, or it makes a great cheese steak sandwich.

I got some wonderful fresh horseradish root yesterday at the store and ground up with some vinegar.................. mmmmmm ;)

Like the song says: let it snow, let it snow, let it snow. :)

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Dude, Put a mirapox in with the beef. It will add a lot of flavor! Also a little garlic ( Fresh Of Course! ) :D  :D  :D



Your missing the point. It's not pot roast it's CSB. I've given this recipe to many people and they've said the same. "Put garlic in it", "that's all there is to it?" and whatever. Try it the way it is before you go messing it up. Sometimes you don't have to overpower something to make it good. It's very pleasing the way it is and that's where it's supposed to be. :)


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