Braise... Recipe Tuesday

Continuing the theme of braising for flavor, I give you....

Braised Shredded Beef

2lb bottom round roast
1 onion, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, crushed or very finely minced
1 cup beer (drink the rest. If it's not drinkable, don't use it)
1/4 c apple cider vinegar
2 T worchestershire sauce
2 T teriyaki sauce (I used store brand)
1/2 tsp yellow mustard (basic yellow, please)
3 T honey
5 c. water
2 T Steak seasoning (I used McCormicks Montreal Steak)
1/2 tsp chili powder
1 tsp Jane's Crazy or other seasoned salt mixture
1 T butter

Mix the teriyaki sauce, worcestershire sauce, honey, vinegar and mustard together in a microwave safe container. Heat for 30 seconds on high, stir, heat 30 more seconds. It should smell like a steak sauce. Set aside.
Preheat the oven to 350 degrees. Season the onion and celery with 1/2 the seasoned salt. Pat the roast dry. Rub the steak seasoning, chili powder and remaining seasoned salt over the beef, all sides.
Melt the butter over medium high heat. You should be using a Dutch oven, oven-safe large casserole dish or a covered stew pot (I'm using the stew pot).
Sear the beef, all sides. Remove the beef to a plate.
Saute the celery and onions over medium heat until translucent, scraping the fond from the bottom of the pan. Add garlic, cook for 1-2 minutes more. Deglaze the pan with the beer, cook down by 1/2. Pour in the teriyaki mix with 5 cups water. Heat to a simmer. Add the beef and any accumulated juices back into the pan. The liquid should just barely cover or almost cover the roast. Add liquid if necessary (beer, water, broth). Bring back to a simmer.
Remove from stovetop to pre-heated oven. Roast for 2 hours. Check the beef. If it doesn't pull apart easily, continue roasting for 30 minutes. Remove from the oven, let it rest uncovered in the pan juices for approximately 15 minutes. Remove meat from pan, refrigerate at least 3 hours or overnight.




Once the beef is cooled down, start shredding. You'll want to remove any residual fat or connective tissue. This means use your nature-provided utensils (hands) and get into it. If you think the shreds are a little too long, cut them. You can use scissors or just cut the roast in 2 or 3 places across the grain.



Once you have your shred, you can freeze it, eat it cold, eat it hot, mix it with sauces, use in place of 'precooked ground beef'... It's very versatile.

To use for barbecue: Re-heat the beef in a saucepan over medium-low heat until it sizzles. Add approximately 1/4 cup barbecue sauce of your choice for each serving. Stir, serve on buns.
To use for burritos or tacos: Re-heat the beef in a saute or frypan over medium-low heat until it sizzles. Add your burrito or taco seasoning according to package directions. If you want to spice it up yourself for burritos (which I frequently do), stir in some chili powder, some chopped onion, some cilantro, some salsa. Stir, serve on tortillas.
To use for soups: Add some to your favorite soup.
To use for sandwich filling: This is a trick from one of my uncles. Saute a handful in a non-stick pan with some garlic and steak seasoning. Stir in a tablespoon of sour cream. Serve on toast. YUM.