Guinness Shredded Beef Sandwiches

shredded-beef-sandwiches2

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.)

shredded-beef-sandwiches3

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.

shredded-beef-sandwiches4

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.

shredded-beef-sandwiches6

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’.

shredded-beef-sandwiches7

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).

shredded-beef-sandwiches5

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.

**************************************************

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.

Pulled Chicken with Cherry Chile Barbecue Sauce

Pulled Chicken Cherry Chile Sauce1

*taps mic*

Is this thing on?

Yeah? So we’re live now? Ok, great, thanks.

Umm…. So.

Hiiiii.

Joker

Assuming that there’s even anybody still left out here, just…hear me out. Cause I can explain my little unexpected blogging hiatus that absolutely came out of nowhere and I gave you guys absolutely no warning for.

I think.

See, what had happened was…

Hey! Have I ever told you all about that time I fell off a merry go round on the playground? No? Story time then.

(Don’t worry, I do actually have a point.)

Pulled Chicken Cherry Chile Sauce5

It was lunch time ‘recess’ and one of the games that a group of me and my buddies did was to cram as many of us on the merry go round as we could get. The boys would take turns cranking and spinning the wheel (because it was pretty packed and heavy) as fast as the laws of physics would allow. The ‘object’ of the game really was to stay on the merry go round at all costs- because if you didn’t hang on tight, your behind was gonna get pushed off- the ‘other’ part of the game.

Looking back on it, the game sounds pretty dangerous to me now. I mean, any number of unfortunate things could’ve happened; broken limbs, bloody noses, concussions- just to name a few.

But it was very amusing to us at the time. There’s something about being a kid where you literally just don’t conceive of anything like that being able to happen to you.

Pulled Chicken Cherry Chile Sauce3

I’m somewhat curvalicious now that I’ve reached my adult years, but lemme tell you guys, when I was young, I…wasn’t curvy. At all. My stomach was a garbage disposal and since I had the metabolism of an Olympic athlete, I was just really skinny. I say this to emphasize that during our dare devil game on the merry go round, I was able to really maneuver my way on to the center of the wheel and literally wrap myself through the crannies and bars on the surface, in true contortionist-style. In short, I just usually didn’t get thrown off.

But y’know…all good things eventually come to an end. The fateful day came where I wasn’t able to scramble my way to the center of the merry go round and entangle my limbs around the bars, having to content myself with grabbing a spot on the edge of the wheel. It was stupid of me. I shouldn’t have even bothered joining in the game that day.

Pulled Chicken Cherry Chile Sauce2

But I did. And I paid the price for it.

In case you guys didn’t know: falling off a rapidly spinning merry go round onto a bed of wood chips really, really, really hurts. And it’s also rather embarrassing when you get laughed at by a playground full of other kids for it.  Just putting that out there.

Where was I? Oh yeah. My point. See the thing is, I’ve been pretty good at maintaining a regular blogging schedule for a while, or so I thought. So long as I was putting out around 2 posts a week, I felt like I was on the right track. Kinda like how for a while, I was pretty good at staying on the merry go round on our recess game back at my old school.

Pulled Chicken Cherry Chile Sauce4

But the day came where I just wasn’t as good at the game as I had been before, and I fell off the wheel. Just like I’ve fallen off the blogging horse for the past three weeks or so. I fell off, and I fell hard. It sucked. It was embarrassing. The truth is, I don’t even have a straightforward answer or explanation for you guys as to why it happened. I’ve still been cooking. I’ve still been taking pictures. I’ve put together some new recipes I’m actually rather excited to share. But I just…I just couldn’t get out a friggin post. It just would not happen for me. I’d sit here and stare at my computer screen like an idiot until I finally closed out my WordPress dashboard in self-disgust and clicked over to my Facebook or Twitter tab. I’ve still been keeping up with my Blog Reader feed though: I’ve still been seeing all you beautiful people and all your beautiful posts. And that helped.

So here I am. Back with more food. This recipe’s pretty straight forward; chicken breasts you throw in the crockpot with a homemade barbecue sauce of fresh cherries and adobe chiles. It’s your perfect blend of sweet and spicy, and dish you can make when you just don’t feel like being bothered with life. Or you’re a derelict food blogger that needs to get back on the blogging horse…or shall we say, the merry-go round?

(Someone should put that on a t-shirt)

Happy Fiesta Friday #60 to my friends at The Novice Gardener, especially this week’s co-hosts Tracy @Scratch It Cook and Nancy @Feasting With Friends. Big thanks to Angie for getting us our own place too- it looks GREAT 🙂

fiesta-friday-badge-button-i-party

***************************************************************

Pulled Chicken with Cherry Chile Barbecue Sauce

Recipe Courtesy of Epicurious.com

Print

Ingredients

  • 2 tbsp. vegetable oil
  • 1/2 cup chopped shallots (about 1 large)
  • 1 tbsp. peeled chopped fresh ginger
  • 1 tsp. minced fresh jalapeno (seeds and membranes removed)
  • Scant 4 cups dark sweet fresh cherries, pitted and de-stemmed (3 cups afterward)
  • Two 14.5 oz. cans diced tomatoes (no salt added; You’ll only need 1 1/2 cans, save the rest for later use )
  • 1/4 cup blackstrap molasses
  • 1/4 cup cider vinegar
  • 1 tbsp. chipotle chile from a can of adobo chipotle chiles
  • 3 tbsp. Dijon mustard, divided
  • 1 1/4 tsp. chile powder, divided
  • 2 tsp. coarse salt, divided
  • 15 grinds of black pepper, divided
  • 2 tsp. light brown sugar
  • 3lbs. Boneless, skinless chicken thighs, trimmed (about 8)

 Directions

1. Heat the oil in a large heavy saucepan over medium-high heat. When hot, add the shallots, ginger, and jalapeño and sauté until softened, about 2 minutes. Add the cherries, tomatoes, molasses, vinegar, chipotle, 1 tablespoon mustard, 3/4 teaspoon chile powder, 1 1/2 teaspoons salt, and 5 grinds pepper, and bring to a boil over high heat.

2. Reduce to a simmer over medium heat, and cook until aromatic and thickened, about 5 minutes. Remove from the heat and carefully transfer half to a blender; purée until smooth, about 20 seconds. Purée the second half until smooth (you should have about 5 1/4 cups). Set aside.

3. Meanwhile, mix 2 tablespoons mustard, 1/2 teaspoon chile powder, 1/2 teaspoons salt, 10 grinds pepper, and the brown sugar in a large bowl; add the chicken and mix well with your hands. Put the chicken in the bottom of the slow cooker and pour 1 1/2 cups of the barbecue sauce on top (reserve the remainder for serving and extras). Cover and cook on low until the meat is cooked through and tender, 4 to 4 1/2 hours.3. Use tongs to transfer the chicken to a cutting board and carefully use a fork to separate the meat from the bones, discarding the bones (you should have about 4 cups meat).4. To serve, stir together 1 cup of the remaining sauce and the shredded meat, and reheat in the microwave or on the stovetop.