Tuesday, February 9, 2010

Pulled Beef with Brandy Sauce

Pulled Beef with Brandy Sauce

1 Chuck roast
½ tsp each:
Onion powder
Garlic powder
Beef Bouillon
Dry mustard
¼ tsp dried chives
Salt and pepper to taste
2 tbs olive oil
Non-stick oil
Whole wheat bread slices

2 small cans tomato sauce
2 tsp brown sugar
1 14 oz can beef broth
¼ tsp dried basil
¼ tsp Brandy flavoring
Salt and pepper to taste

Preheat the oven at 350 F.
Heat a medium size pan on medium-high heat.
Season the roast with salt and pepper. Mix the rest of the dry ingredients and rub the roast thoroughly.
Brown the meat in all sides and place it in a baking dish previously sprayed with non-stick oil.

Mix all of the sauce ingredients and pour over the baking dish. Cover and cook in the oven for about 2 ½ - 3 hours until meat is tender enough to shred. Once meat is shredded, put back in the oven for another hour at 325 F (covered).

Remove meat from oven and serve while still hot over whole wheat bread slices.

Coleslaw with Vanilla-Apple Cider Vinaigrette
1 ½ cups shredded red cabbage
1 ½ cups shredded cabbage
1 cup shredded carrots
¼ cup vanilla-apple cider vinaigrette (Add 1 vanilla bean to a bottle of Apple Cider Vinegar)
½ cup vegetable oil
Salt and pepper to taste
Cilantro leaves for garnish

Put vinegar in a medium-size bowl. Add oil a little at a time and whisk vigorously until emulsified. Season with salt and pepper.

Combine cabbages and carrots and toss with vinaigrette.

Top beef with it and garnish with cilantro leaves.

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