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
2/4 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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