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La Belle Cuisine - More Beef Recipes

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Comforting Shredded Beef and
Softly Simmered Onions

 

 

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Comforting Shredded Beef and
Softly Simmered Onions

The Silver Palate Good Times Cookbook
by Julee Rosso & Sheila Lukins with Sarah Leah Chase
1985, Workman Publishing Company, Inc.

Alibris

"This is a simple but wonderfully homey dish that is rich in meaty flavor.
It is Julee’s favorite, and easy to make. Keep it in the fridge and heat up a
little  when you want a very special treat. Nibble over a whole weekend!
Also perfect on a cheese steak sandwich."

2 tablespoon unsalted butter
3 tablespoons olive oil
1 bottom round roast (4 pounds)
Salt and freshly ground black
pepper, to taste
1/2 cup Cognac
2 cups beef stock
3 cups (or as needed) Chianti or
other full-bodied red wine

Heat the butter and oil in a Dutch oven over medium-high heat. Rub the
roast all over with salt and pepper. Brown the beef on all sides in the hot
butter and oil. It should take about 10 minutes.
Pour the Cognac into the pan, warm it, and flame with a match.
Pour in the stock and 1/2 cup of the wine. Cover the pan and simmer
slowly over low heat for about 3 hours, adding more wine so that there
is always about 1 cup liquid in the pan.
Remove from the heat and let cool to room temperature. Remove the
beef and shred into small pieces, following the natural grain of the meat.
It should fall apart very easily.
Return the shredded beef to the liquid in the pan. Heat until warmed
through. Serve as is, sprinkled with parsley, on toast, or as a wonderful
base for a cheese steak sandwich.
6 to 8 portions.

Softly Simmered Onions

"Wonderful over a sliced steak sandwich."

1 cup (2 sticks) unsalted butter
10 cups sliced yellow onions
(1/4-inch-thick rings)
1 cup dry red wine
3/4 cup red wine vinegar
1/2 cup sugar
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon salt

Melt the butter in a heavy large saucepan over low heat. Add the onions, wine, vinegar, sugar, pepper, and salt and stir well. Cover and cook slowly over low heat, stirring frequently, 1 hour. Remove the cover and cook 2 hours longer, stirring occasionally. 4 cups.


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Gail Zweigenthal's Mother's Brisket
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Mashed Potatoes (Charlie Trotter)


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