|
Shredded Beef for Hot Sandwiches & Sliders
Yield: 8 cups (about 30
sandwiches or 60 sliders)
|
| Use a 4-quart
Crock Pot with Warm, Low and High settings. |
| Ingredients |
|
2 |
|
Onions, large size
(about 1 lb.), finely chopped |
| 4 |
lbs. |
Eye of Round,
steaks. Purchase extra to allow for trimming. |
|
3 |
tsp. |
Italian Seasoning |
| 1 1/2 |
cup |
Nissley Chambourcin, a
dry red wine, room temperature |
| 1 |
cup |
Water |
| 1 |
lb. |
Small Carrots,
1/2"- 5/8" diameter, ready to eat, or large carrots
cut-to-size |
| |
|
Olive Oil Spray |
| 2 - 3 |
tsp. |
Salt |
| 30 |
|
Kaiser Rolls (or your
favorite sandwich rolls) |
| or 60 |
|
Whole Wheat Potato Rolls,
Martin's brand (or your favorite slider rolls) |
| 1 1/2 |
lb. |
Swiss Cheese, shredded
or shaved |
| Directions |
| |
|
Place onions in the bottom of
the pot. Smooth off the top to make a flat layer. |
| |
|
Trim the fat from beef, and
discard it. Cut beef into large-bite chunks (1" max.),
removing fatty pockets as encountered. |
| |
|
Place half the beef pieces
evenly over the onions. Sprinkle with 2 tsp.
Italian Seasoning. |
| |
|
Place the remaining beef
evenly in the pot. |
| |
|
Mix 1/2 c. wine with 1 c.
water, and pour over the beef. |
| |
|
Sprinkle with 1 tsp. Italian
Seasoning. Lay the carrots on top. Spray with olive oil. |
| |
|
Cook on Low setting 8 - 9
hours. Do not stir. |
| |
|
Before serving, remove the
carrots. Save for soup. Or cut into quarters, toss with 1/4 tsp. salt, and
serve separately. |
| |
|
Add the salt and 1 c.
wine to the beef. Stir with a slotted spoon. With the back
of spoon, mash the pieces against side of pot to create shreds. |
| |
|
Use 1/4 cup beef for each
sandwich (or 2 Tbsp. for each slider). Top with cheese. |
| Wine Pairing |
| |
|
Nissley Chambourcin or
your favorite Nissley red wine. For descriptions of our wines, see
wine selection or wine
prices. |
| Notes |
| |
|
The Low setting of a Crock Pot
is very hot. If serving a buffet, be sure to allow a cool-down
period (about 30 minutes) with the cooker turned Off, with the lid and
carrots removed. During this period, stir/shred the beef, and add
the salt and wine. Set the pot to Warm for the duration of the
party. However, you can cook the beef overnight and serve
it later the next day. In the morning, turn the setting to Warm,
and do not remove the lid or the carrots until close to the time of
stirring and serving. Keep the setting on Warm. |
