Shredded Beef (2) Collection
 

Shredded Beef

4-5 lbs beef chuck roast (pork can also be used)
3 Tbsp olive oil
3 Tbsp butter
(bacon fat can be substituted for part of this)
2 1/2 cups beef stock
1/2 cup brandy
2 1/2 cups hearty red wine (Gallo Hearty Burgundy)

Melt the butter and mix with the olive oil. Slice the beef into thick
strips. Brown each strip in some of the butter and oil mixture until it
is brown. Return all the beef to the pot. Add brandy and beef stock and
about 3/4 cup wine. Simmer over low heat for 3-4 hours. Add more wine to
keep the beef covered in liquid. Remove the beef and set aside to cool.
When it is cool, tear it apart into shreds. It should come apart very
easily. If it doesn't., return it to the pot and cook another 45 minutes.
Compare the liquid in the pot with the amount of beef. You may need to
reduce the liquid by cooking it down. Mix the liquid with the beef
shreds. The liquid should stay with the beef, keeping it moist, but it
should not be as wet as a stew. Serve over toast or in sandwiches.


Barbecue Shredded Beef

3-4 lbs beef chuck roast
1 onion, minced
1 bell pepper, minced
1 clove garlic, minced
1 bay leaf
beef stock or water and beef base
1 1/2 cups catsup
2 Tbsp brown sugar
2 Tbsp vinegar
1 tsp allspice
1 tsp dry mustard
2 Tbsp mild chile powder or 1/2 tsp regular chile powder
2-3 drops Tabasco (optional)
1 tsp Worchestershire sauce
1/4 tsp paprika
salt
pepper

Brown the meat on all sides in a little oil. This adds more flavor but you
can skip this step if you wish.. Cover beef, vegetables and bay leaf in
stock and simmer for 4 hours. Add additional water if needed. Remove meat
and cool. Throw away bay leaf. Tear meat into shreds. Remove broth from
pot. Mix beef with all remaining ingredients. Add meat and broth back to
pot and simmer for an hour. Add Tabasco last, tasting it to see if you
want it more spicy. It should be of spreading consistency. Serve in a
crockpot. This can be divided into little containers and frozen until
needed.

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