comfort food-ing

Beer and beef, people. that’s all I really have (or need) to say.

Shiner Bock French Dips
recipe from Tasty Kitchen

You Need:
chuck roast (couple pound-er at least)
salt, pepper
a bottle or two of Shiner Bock
1 small or medium yellow onion, cut into wedges
3 or 4 garlic cloves, smashed
thyme sprigs
rosemary (optional)
a couple Tablespoons vegetable or canola oil
hoagie rolls, split
scallions, for garnish

Rub salt and pepper all over the chuck roast. Heat oil in a large pan til shimmering. Sear the beef on all sides til well browned. Throw the onions, garlic, thyme and rosemary (if using) into a crock pot. Place the browned beef on top. Pour the Shiner in. Cover, set on low, let it cook for 6-7 hours, or until the beef is totally tender and falling apart. Split and toast the hoagie rolls. Place shredded beef, scallions, whatever else you want on the sandwich in the rolls. Serve with the juices from cooking the beef on the side for dipping.

The original recipe uses provolone cheese on their sandwiches. I didn’t think these needed cheese. Just beef and beer. That’s perfection, people.

I need a moment, people. there are no words. ::dies::



Filed under Cow is Yum, sandwiches

7 responses to “comfort food-ing

  1. jewelboxer

    these look luscious. they’re totally going on my menu for next week. i LOVE doing anything with a chuck roast these days because it’s easy to split up and not eat so many leftovers; i can do these delicious looking sandwiches, my old standby roast with wot sauce and cream of mushroom, and some beef stew.

    i think you’re right about the cheese. usually i’m a total cheese whore, but these look perfect without.

  2. rebekah

    chuck roast does indeed go far. what i like about this recipe is that you can personalize it to your heart’s content. i think cheese would make it all “philly cheesesteak”-ish and that’s not what i was after here.

  3. rebekah

    ooh now i’m thinking about caramelized onions, herby mayo or coarse mustard would be good next time too …

  4. jewelboxer

    i’m thinking caramelized onions and horseradish mustard. but yeah, you could totally cheesesteak it up with some gruyere and onions and mushrooms. mmmmm, mushrooms. now i want a sandwich for breakfast.

  5. jewelboxer

    oh, oh, you could put the leftovers ON THE YEAST ROLLS and have different little combinations!!!

  6. rebekah

    i love the way your mind works, have i told you this?

  7. Pingback: bread « silly bitch kitchen

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