Friday, November 11, 2011

Pulled Beef Sliders

This is the ultimate game day experience.  It is well worth the full preparation time because you can watch as much football as you want while this cooks.  It is also easy to prepare and transport to a friend's house for a delicious and inexpensive treat.  Warning, this takes at least 4 hours to cook.


4 lb boneless chuck roast cut
1/2 cup olive oil
1 28 oz can whole peeled tomatoes
4 tablespoons dijon mustard
1/2 cup red wine vinegar
3/4 cup brown sugar
1 tablespoon worchestershire sauce
1 teaspoon smoked paprika
1 tablespoon cumin
1/2 cup brown sugar
1 tablespoon corn or potato starch
12 rolls or buns

1. Preheat the oven to 300 degrees.
2. Place a dutch oven on the stove and add olive oil.  Salt and pepper the beef while you are waiting for the oil to heat
3. When the oil is hot, add the beef and cover.  Do not disturb for three minutes, you are browning the beef here.
4. Carefully use tongs to flip the beef to the other side.  Cover and let sit for another 3 minutes undisturbed.
5. Meanwhile use scissors to roughly cut the tomatoes in the can in their juices.
6. In a separate container combine vinegar, mustard and brown sugar.  Shake well.
7. When three minutes are up on the beef, remove from heat and carefully add tomatoes and their juices and vinegar mixture.  This should home up about 1/2 way on the roast.  If not, add a little bit of water or beef stock (or even red wine!).
8. Carefully secure lid on the pot and put it in the oven.  It will need to cook at least four hours.
9. When meat is ready, remove the pot from the oven and let cool.
10. Carefully transfer the meat to another oven safe dish.  Using forks, literally pull the meat apart.  There is no set rull on how the pieces should look so when it looks good to you, you can stop.
11. There is a lot of good sauce left that we want to condense.  Leaving it in the original pot, put on the stove and heat over high heat.  You are going to have to stir constantly for about five minutes to make sure it doesn't stick.
12. To the sauce add worchestershire, cumin, paprika, brown sugar and a little touch of salt and pepper.  Stir, stir, stir!
13. At the last 30 seconds, add the starch and stir to incorporate well.
14. Carefully transfer the hot sauce and ladle it over the meat.
15. Use the tongs or fork to make sure all of the sauces is incorporated into the meat.
16. At this point you can serve it right away but if you are planning on serving during half time, you can cover and put in the oven at 200 degrees.  We waited and it was DELICIOUS.

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