Beef with Bourbon and Coke

Last year Sharon Canosa gave me a Slow Cooker Magazine. I pulled it out for tonight's dinner. Beef with Bourbon and Coke. The recipe called for Brisket which I could not find. I picked up a chuck roast instead. 

This was amazing. The meat was so tender and the sauce!!!! Wow!!

Ingredients-
1/3 cup flour
2 tbsp olive oil
2# Chuck Roast or Beef Brisket.
1 Med Onion, thinly sliced
1/2 cup bourbon
1/2 cup beef broth
1 cup cola
1/3 cup tomato paste
1 tbsp honey
1 tsp dried thyme

Method-
Place flour in a dish and season with salt and pepper.
Heat half of the oil in a Dutch oven over medium heat.
Coat beef in flour, shake off excess. Reserve the excess flour.
Cook the beef for 5 minutes on each side until well browned. Transfer the beef to the slow cooker.

Heat remaining oil over medium heat in the same Dutch oven. Cook onion, stirring for 5 minutes or until the onions soften. 

Sprinkle with reserved excess flour into the Dutch oven and cook, stirring for 3 minutes. Gradually stir in bourbon, then broth, cola, tomato paste, honey and thyme. Bring to a boil and add to slow cooker.

Cook covered on low for 8 hours. Season with salt and pepper.

Bullfighter's Beef

This is a recipe we had once before. I think we will be making this more often. Chris said we could have this every night...

This recipe is from a 2013 post on Johnny's Kitchen. I have not seen any recent posts from the blog. I enjoyed the writing on the blog. At least this recipe will live on.

Nothing fancy about the recipe. Simply written and easy to follow.  The measurements are not really given. I used a 3 pound chuck roast. The meat is so tender you did not need to put knives on the table.

Take the Meat out the fridge an hour before you start cooking.

Saute chopped Carrots and Onion in a little Olive Oil until they soften.

Season the meat with some flour on a plate, shake off any excess.

In a very hot oven proof pan add some Olive Oil and sear the meat to brown all over and set aside.

Deglaze the pan with Red Wine. When it's reduced add to the Onion and Carrots and the meat to the pan and add a pint or so of Beef Stock, a sprig of Rosemary and Thyme and a couple of Bay Leaves and season with salt and pepper. Bring to the boil. Seal the pan with some foil and place in a preheated oven at 320˚F and cook for 3 hours.

At the end of cooking take out the meat out carefully so that it doesn't break up and with a hand blender Blitz the sauce to mush up the Carrots and Onion return the Meat to the pan and put back in the oven for another ten minutes.

After ten minutes take the pan out of the oven and set aside the Meat and put the Casserole Dish on the stove at the highest heat and add a drop of Port to enrich the Sauce and reduce for around 15 minutes. At the end of reduction a knob of Butter to give a gloss to the sauce.

Bullfighter's Beef

I have had this recipe saved on Pepperplate since February. Today it was a rainy and damp day. Perfect for Bullfighters Beef. I put the meat in around 2:30 and wow the house smelled delicious. I picked up some fresh peas and made mashed potatoes as sides. The recipe was fun to follow. Okay I had some wine when I added it to the pan... the recipe said to! Chris was delighted with this meal. And it was so darn easy. Some work in the beginning and a bit at the end but you have 3 hours to kill while dinner is in the oven. Do you want the recipe? Click Here!