Guinness Shredded Beef Sandwiches

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Well. Hi.

We don’t have to talk too much about what happened this week. It happened. To say I’m upset would be the understatement of the century. This is a terrible, embarrassing, and frankly shameful turn of events for my country. I won’t personally apologize for it (I voted for the right person for the job), but it still shouldn’t have happened. It should not be. I am both dismayed and terrified for the future of America and the many groups of people who had so much at stake in this election. The future as far as I can see, looks very bleak. Yet here we are.

(Don’t debate me in the comments section. Don’t tell me not to panic and that everything is somehow going to be ok. I’m an African American woman and what happened this week drastically & negatively affects my livelihood and the livelihood of millions of other Americans in my country. I’m not going to be PC about that. If you’re offended or take issue with any of the above, then you can feel free to unfollow this blog with all quickness. I legitimately could not care less.)

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However, seeing as we’re all just here for the food anyway let’s focus on that far more pleasant subject instead.  After this week I’m in desperate need of a pick-up. A HUGE pick up.

Cooking is not just my sport, it’s one of my chief ways of practicing self-care; a way I can inject some peace & calm into my life when I’m stressed out. When I know that I’m cooking good food, it puts me in a good mood. Eating that good food then puts me in a great one.

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Today’s recipe is one of those dishes that instantly put me into a better mood, just by existing. The best part about it is, it’s actually a pretty low maintenance & low effort meal, especially if you use a slow cooker.

You guys know that I’m usually a poultry girl. Chicken breast is my mainstay and the protein nine times out of ten, I’m gonna want. However, sometimes I get a craving and suddenly nothing but red meat will do it for me.

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When I get a hankering for red meat, I don’t want a fancy steak. I’ve gotta have a sandwich. Either a big juicy burger, or…one of these. A ginormous shredded/pulled beef sandwich.

Guys, I just….looking at pictures of this is making me miss eating this thing already. It’s so good. What’s more, I’m going to go ahead and say that this another one of those recipes that is EXTREMELY difficult to mess up, even if cooking isn’t really your ‘thing’.

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I’m really not fond of beer as a beverage. I think it tastes like piss would if I actually knew what piss tastes like-which I don’t, but y’know…moving on. However, taste-wise I’ve found that beer can it can do some pretty amazing things to a piece of meat and for those purposes, I use it often in my cooking. When combined with the other simple ingredients in the marinade, this makes for a savory, garlicky and juuuuust slightly tangy flavor that gets infused in the meat overnight, then is cooked in the slow cooker (or the oven if you don’t have or want to use one of those).

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Pricking the meat all over before searing/cooking will make it more tender, so don’t skip that step. Going the low and slow route will make sure it isn’t tough and dry, so try not to rush this process by going “High” mode on the slow cooker or a higher temperature in the oven. Be patient. You’ll be rewarded for it in the end.

I made this recipe alongside the Fool-Proof Slow Cooker Caramelized Onions that I posted last week and built myself the sandwich of my dreams. When I tell you that it put a smile on my face…whew. I was a happy camper for dinner that night and you can bet your behind that every scrap of this delectable meat that you see here is long gone.

Do yourself a solid and make some of this. You’ll feel better. Promise.

I’m linking this post to Fiesta Friday #145.

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Guinness Shredded Beef Sandwiches

Recipe by Jess@CookingIsMySport

Ingredients

  • 2 cups Guinness or other dark stout beer
  • 2/3 cup low sodium soy sauce
  • 1/4 cup light molasses
  • 2 tablespoons minced garlic
  • 1/4 cup Worcestershire sauce
  • 1 Beefy or regular onion soup envelope (Like Lipton’s)
  • About 4-5 lbs of either chuck roast, bottom round, rump roast, or London broil. You want a good braising cut; nothing too lean.
  • 1 medium sweet onion, roughly cut into thick slices or chunks
  • 1 green bell pepper, cut into large chunks or slices
  • Salt and Black pepper
  • About 1 tablespoon onion powder

 

Directions

Using a fork, prick the meat all over on both sides evenly.

In a medium bowl , whisk together the stout beer, soy sauce, , molasses, Worcestershire sauce, minced garlic, and onion soup. Set aside about 1 1/2 cups of the marinade for later use (refrigerate it).

Place the beef in a spill-proof gallon size plastic bag. Pour the remaining marinade over the beef and seal the bag. Refrigerate for a minimum of 4 hours, preferably overnight.

Set a Dutch oven over high heat with a thin coating of vegetable oil in the bottom.  Spray the bottom of a slow cooker with cooking spray or place a slow cooker liner on the inside of it.

Remove the beef from the marinade then rub the salt, black pepper and onion powder over it. Then, place in the Dutch oven. Sear on both sides until it has a good browning , about 3-5 minutes per side.*

Place the roast in the slow cooker with the onion and green pepper sprinkled on both the top and bottom. Pour in enough of the reserved 1 1/2 cups marinade to come up halfway on the beef. Discard the rest.

Cover and cook on LOW for 10-12 hours.

Using a fork gently pull at the meat. It should fall apart and shred easily. Assemble onto sandwiches with Dijon mustard and pickles and other preferred toppings/condiments.

*If you do not have a slow cooker, or want to cut down on the cooking time, this recipe can also be done by roasting in the oven. Preheat your oven to 275 degrees Fahrenheit. After the beef has finished searing, add the onion and bell pepper to the Dutch oven, as well as the reserved marinade. You can also use regular beef broth; (enough to make sure it won’t dry out or burn). Cover and roast for about 5-6 hours.

Pot Roast-Style Meatballs

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Happy Day-After-Thanksgiving Everyone!

Did you all have a great holiday with their families? Cook a lot? Eat too much? Watch lots of TV?

Was anyone brave enough to venture out this morning for Black Friday- I hope not. Honestly I just don’t think it’s worth the effort anymore. The Internet and online shopping has (I think) done a good job of making it so that there doesn’t necessarily have to be such a rush or panic for good deals. Granted, there are some things that you have to go and stand in line to get, but c’mon, honestly: are they REALLY worth it?

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Alright, alright. I confess: I have participated in Black Friday a handful of times before. But it was mostly during the 90’s, when online shopping was just getting started and stores were only making their deals available in-house. It does give you a weird kind of adrenaline rush, but not a particularly enjoyable one. Me, I’m a worrier: so naturally, the build up to Black Friday for someone like me would be the fear that I’m getting up early in the morning, risking my safety and raising my stress level for something I’m not even 100% guaranteed to get. What if I can’t run fast enough when they open the doors? What if I’m next to some psycho crazy woman who elbows me in the face as we’re reaching for the same thing? What if someone literally tries to take it out of my cart or hands even if I do get it?

Not that any of that has actually happened to me before (in fact, on the few occasions I did go out for Black Friday, I got what I wanted), but I say all of that just to emphasize that my personality is just not suited for all that craziness. I don’t like conflict, chaos or mean people…and that’s basically what Black Friday is ALL about. So I just stay out of it now.

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So, this is Pot Roast weather. You have to make pot roast during the winter. It’s pure comfort food that sticks to your ribs and just make you feel all warm and fuzzy inside. Problem  is, depending on the size of the meat, it can be a little time consuming. I encountered this problem a little while ago when I wanted some pot roast, but #1, didn’t have enough time to make it, and #2, didn’t really want to pay full price on a piece of good beef that wasn’t on sale at the grocery store. What was on sale though, was the ground turkey, which gave me the idea of trying to replicate the flavors typically found in pot roast, in a meatball. It worked out very well with my Pizza Meatballs, so I didn’t see why it would be so bad to try it out here.

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This may not be true pot roast, but I am still really happy with how it turned out. The flavors still REALLY do come out in the meatballs, and because they’re ground turkey, you can feel a little bit better about having them versus red meat (if you care about watching your red meat intake anyway). If you read the recipe, you will see that I did cut some corners and used one of those Liptons packets to make my gravy. If you’re a purist who believes in only flour-roux based gravy, then that’s fine. Make it that way. I was just in a hurry and needed some gravy for my pot roast meatballs, and this does the job in a pinch. All in all, this is dish turned out really good. It’s not pot roast, but it definitely still has that comforting, stick to your ribs quality that’s really good for this time of year.

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I was very glad that Angie@TheNoviceGardener asked me back to co-host this weeks Fiesta Friday #44 with my good friend Prudy@ButterBasilandBreadcrumbs. It’s a real treat, and I hope all of you can join us, as we always have a lot of fun. If you’re interested in swinging by to contribute, or even just to see what the rest of us are bringing to the party this week, then just click the icon link below. Hope to see you there!

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Pot Roast-Style Meatballs

Recipe by Jess

Print

Ingredients

For Meatballs

  • 3 lbs. ground turkey
  • 1 lb. Turkey sausage
  • 1 packet (.87 oz) of onion (or brown) gravy mix (Like Liptons)
  • 2 tsp. dried oregano
  • 1 tsp. dried basil
  • 1/4 tsp. ground thyme
  • A few dashes of Worcestershire sauce
  • 1 1/2 cups Panko breadcrumbs (and 1/2 cup more, if needed)
  • 1 egg, beaten

For Gravy

  • 1 packet of Brown gravy mix (Like Liptons)
  • 1-2 tbsp. flour

 Directions

1. Preheat oven to 350°. Place a wire rack over a half sheet pan and spray with non-stick cooking spray. Set aside

2. Combine all ingredients for meatballs together in a large bowl. If mixture feels too wet to shape, then add remaining half cup of breadcrumbs.

3. Shape meat into golf-ball sized meatballs and place onto wire rack. Bake in oven for 35 to 45 minutes, or until meatballs reach an inner temperature of 165° F.

4. Follow package instructions for gravy, adding additional flour to thicken, if desired. Drizzle on top of the meatballs and serve with white rice or egg noodles.