Shredded Beef Sandwiches
Source of Recipe
Cooking Light, Jan/Feb 1993, page 104
Recipe Introduction
Buny's note: although buns are not on plan, I would imagine you could use this beef over baked potatoes, rice noodles, etc., or in lettuce leaves as a wrap; if you are incorporating breads back into your diet, you'd be good to go.
List of Ingredients
3 1/4 pounds lean boneless chuck roast -- (3-1/4-pound)
1/3 cup white vinegar
(original calls for 1/2 teaspoon salt)
1/4 teaspoon ground cloves
1/8 teaspoon garlic powder
1 large onion -- cut into 8 wedges
3 bay leaves
9 hamburger buns -- (1-1/2-ounce) split
9 lettuce leavesRecipe
* Exported from MasterCook *
Shredded Beef Sandwiches
Recipe By : Cooking Light, Jan/Feb 1993, page 104
Serving Size : 9 Preparation Time :0:23
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/4 pounds lean boneless chuck roast -- (3-1/4-pound)
1/3 cup white vinegar
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/8 teaspoon garlic powder
1 large onion -- cut into 8 wedges
3 bay leaves
9 hamburger buns -- (1-1/2-ounce) split
9 lettuce leaves
Trim fat from roast. Place roast and next 6 ingredients in a slow cooker. Cover and cook over low heat for 11 hours or until roast is tender. Remove roast from slow cooker; let stand 10 minutes. Separate roast into bite-size pieces, and shred meat with 2 forks; set aside.
Strain cooking liquid; discard solids. Cover and freeze at least 1 hour. Skim fat from surface of cooking liquid; discard. Place cooking liquid in a saucepan, and bring to a boil; remove from heat.
Line bottom halves of buns with a lettuce leaf; top each with shredded beef and top half of bun. Yield: 9 servings (serving size: 3 ounces beef and 1 bun).
NOTES : This recipe from Carole Steffek, of Semi Valley, California, produces its own "au jus"--a delicious, hot dip for the sandwiches. Cooked in a slow cooker, it's perfect for a busy day.
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