Barbecue Beef That's Off the Bone

In the southern states of the U.S., diners prefer the tender, juicy goodness of pulled pork and beef. Pulled beef barbecue is a versatile dish. It can be served with potatoes, rice, or pasta, or with a side dish of salad, beans, or sautéed vegetables. Popularly, it is served on sandwich buns or rolls to make a saucy and spicy sandwich. Or it can be wrapped in tortilla to make a hearty Mexican or southern U.S. style snack.

Making this delicious pulled barbecue recipe is more convenient with the use of a slow cooker of crock pot. Simply combine all the ingredients together in the pot then slow cook the beef for six to eight hours on low until it is tender and stringy, and can be easily pulled with a fork. You do not need to pay a lot of attention to the beef as it cooks in the slow cooker. You can leave it on its own for the most part of making this recipe. The result on the crock pot is a mouthwatering beef dish dripping with finger-licking good sauce.

Choose a nicely marbled center cut chuck roast for an exceptionally tender and scrumptious pulled beef barbecue. The use of homemade barbecue sauce is suggested but you may use your favorite bottled barbecue sauce available in groceries to make this recipe. If you are planning on many barbecued weekends, this dish can be frozen and stored for a long time. You can make hot beef sandwiches, quick quesadillas, beef taco, or shepherd’s pie. It is hard to get tired of this scrumptious dish as the snack possibilities are endless.

Simply spoon some hot pulled beef barbecue on buns to make yummy hot beef sandwiches and top with some fried onions or coleslaw and jalapeno peppers. Place pulled beef on flour tortilla for beef quesadillas and top with some shredded cheese and jalapeno peppers, fold tortilla over filling and bake in the oven or heat in a pan until golden. Spoon pulled beef barbecue in taco shells to make tacos, and top with chopped onions, tomatoes, lettuce, and shredded cheese.


Ingredients

1 beef chuck roast (approx. 3 lbs.)

1 can (14.5 oz.) diced tomatoes
1 can (14 oz.) chicken broth
2 tbsp. chili powder
2 tsp. ground cumin
1 tsp. ground oregano
3 large garlic cloves, minced
1 1/2 cups barbecue sauce

1. Place all ingredients in a slow cooker and cook on low heat for 6-8 hours, or until meat is tender enough to shred.

2. Remove meat from the cooker and let stand reserving the sauce. When it is cool enough to handle shred the meat. Set aside.

3. To a large saucepan transfer reserved sauce. On medium heat simmer until the sauce thickens. Add shredded meat and reheat. Serve on sandwich buns or wrapped up in tortillas.

Le Boeuf Bourguignon

1. 

   They say beef is best paired with red wine. The French has taken it to heart by combining the two in their stew particularly the cooks of the Burgundy region of France (Bourgogne in French). Beef Bourguignon is a classic and popular French dish of a stew of beef braised in red wine, preferably red wine from Burgundy. Dry red wine is used in this recipe to braise the beef. To make things easier, the stew is cooked in a crock pot for eight to ten hours then seasoned with thyme, parsley, bay leaf, black pepper, and salt and flavored with bacon, onions, mushrooms, and garlic to make an exquisitely delicious French dish. This dish is usually served with some potatoes, crusty bread, salad or a side of green beans for a complete and satisfying meal.

2. Beef Bourguignon originated as a peasant dish. It has evolved and slowly refined into haute cuisine that is served in many upscale French restaurants. Because of the abundant wine in the Burgundy region of France, the people cooked with it a lot of times and used it to tenderize otherwise tough cuts of meat. In her popular book “Mastering the Art of French Cooking,” cook and writer Julia Child, who popularized the dish in America, noted that beef bourguignon was one of the most delicious beef dishes concocted by man. Are you looking for video recipes online? Well just click the link

   
   

   In romantic dinners and exquisite celebratory meals, this iconic French dish became popular. The aromatic smell of the wine and the onions and the dark and silky sauce make this dish something to look forward to on special occasions. Porcini mushrooms, also called cepes in France are used for a really delicious dish. The use button mushrooms is okay but they they don’t have much flavor compared to the earthy and scrumptious cepes. To make beef bourguignon in Burgundy and elsewhere, Pinot Noir is typically the kind of wine used.

3. Ingredients

   

   1 cup dry red wine 

   2 tbsp. olive oil 

   1 large onion, sliced 

   1/2 tsp. ground thyme 

   2 tbsp. fresh parsley, chopped 

   1 bay leaf 

   1/2 tsp. coarse ground black pepper 

   2 lbs. stewing beef, cut into 

   1 1/2-inch cubes 

   3 slices bacon, diced 

   12 small white onions 

   1/2 lb. small mushrooms 

   2 cloves garlic, minced 

   1/2 tsp. salt

   
   

   1. Combine red wine, olive oil, onions, thyme, parsley, bay leaf, and black pepper in a mixing bowl. Mix well. Add beef and marinate it at least 3 hours (overnight if refrigerated). Drain meat reserving the marinade.

   
   2. In a skillet sauté the bacon, over medium-high heat. . Remove bacon from pan and set aside. In the bacon fat, brown the beef.

   
   3. In a crock pot, combine beef, bacon, onions, mushrooms, garlic and salt. Cover with marinade. Cover crock pot and cook on Low Heat for 8-10 hours.