2006 Golden Whisk Awards
(Our top 10 recipes of the year)
Catering consultant Nancy Lutz provided this recipe, a sure-fire crowd-pleaser, for our Super Bowl story.
Hands on time: 1 hour Total time: 4 hours Serves: 20
Ingredients:
- 2 tablespoons olive oil, divided
1 large onion, cut into 1/4-inch-thick rounds
2 tablespoons brown sugar
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
4 small garlic cloves, minced
1 tablespoon dried thyme
1 tablespoon dried rosemary
6 pounds chuck roast, well-trimmed
3 1/2 cups low-sodium beef broth
Cider Slaw:
1 (16-ounce) package coleslaw mix
1 medium red onion, quartered and thinly sliced
1 cup granulated sugar
1 cup apple cider vinegar
3/4 cup vegetable oil
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon celery seed
1 teaspoon dill weed
1 (12-ounce) bottle stout
1/4 cup cider vinegar
1 bay leaf
1 1/4 cups barbecue sauce
20 kaiser rolls
Instructions:
In a large Dutch oven over medium heat, add 1 tablespoon olive oil. Add onion and sprinkle with brown sugar. Saute for 10 minutes, or until soft and lightly browned. Remove onion from pan and set aside.
In a large zip-top bag, combine flour, salt, pepper, garlic, thyme and rosemary. Add meat and shake until all sides are well-covered.
Add remaining tablespoon olive oil to pan and sear the meat until brown on all sides. Remove roast from pan and set aside.
In a bowl, combine beef broth, stout, vinegar and bay leaf. Place in Dutch oven and bring to a boil for about 3 minutes, scraping off any bits that have stuck to the bottom of the pan. Return the meat to pan and cover with onions. Increase heat to high and bring to a boil (the liquid should not cover the meat). Reduce heat to low, cover and simmer until meat is fork tender, about 2 1/2 to 3 hours. Remove meat and set aside to cool. Discard cooking liquid.
When cool enough to handle, shred with fingers or 2 forks. Discard any excess fat. You should have about 10 cups of meat. In a large saucepan over low heat, combine barbecue sauce and 1/2 cup water. Add meat and stir to rewarm. If necessary, add more water or barbecue sauce. Serve on kaiser rolls.
Cider Slaw:
In a large bowl, combine the coleslaw mix and onion.
In a saucepan, bring sugar, vinegar, vegetable oil, salt, dry mustard, celery seed and dill weed to boil for about 3 minutes, stirring constantly. Pour hot dressing over slaw mix and toss well. Cool, cover and refrigerate. Drain excess liquid before serving.
In a large zip-top bag, combine flour, salt, pepper, garlic, thyme and rosemary. Add meat and shake until all sides are well-covered.
Add remaining tablespoon olive oil to pan and sear the meat until brown on all sides. Remove roast from pan and set aside.
In a bowl, combine beef broth, stout, vinegar and bay leaf. Place in Dutch oven and bring to a boil for about 3 minutes, scraping off any bits that have stuck to the bottom of the pan. Return the meat to pan and cover with onions. Increase heat to high and bring to a boil (the liquid should not cover the meat). Reduce heat to low, cover and simmer until meat is fork tender, about 2 1/2 to 3 hours. Remove meat and set aside to cool. Discard cooking liquid.
When cool enough to handle, shred with fingers or 2 forks. Discard any excess fat. You should have about 10 cups of meat. In a large saucepan over low heat, combine barbecue sauce and 1/2 cup water. Add meat and stir to rewarm. If necessary, add more water or barbecue sauce. Serve on kaiser rolls.
Cider Slaw:
In a large bowl, combine the coleslaw mix and onion.
In a saucepan, bring sugar, vinegar, vegetable oil, salt, dry mustard, celery seed and dill weed to boil for about 3 minutes, stirring constantly. Pour hot dressing over slaw mix and toss well. Cool, cover and refrigerate. Drain excess liquid before serving.
Notes:
You'll probably need 2 or 3 roasts to total 6 pounds. Trim excess fat well. If you want to use a slow cooker after browning meat and heating the liquid, transfer the mixture to the cooker, cover and cook on high for 4 to 5 hours or on low for 8 to 10 hours. You can freeze some cooked meat for later and add the sauce separately. For each cup of meat, heat 1/4 cup barbecue sauce thinned with 2 tablespoons water. Figure 1/2 cup meat per sandwich.
Per serving: 411 calories (percent of calories from fat, 49), 24 grams protein, 27 grams carbohydrates, 2 grams fiber, 22 grams fat (8 grams saturated), 66 milligrams cholesterol, 540 milligrams sodium.
Cider Slaw:
Per serving: 30 calories (percent of calories from fat, 61), trace protein, 3 grams carbohydrates, 1 gram fiber, 2 grams fat (trace saturated), no cholesterol, 31 milligrams sodium.
Cider Slaw:
Per serving: 30 calories (percent of calories from fat, 61), trace protein, 3 grams carbohydrates, 1 gram fiber, 2 grams fat (trace saturated), no cholesterol, 31 milligrams sodium.
