Luscious Slow Simmered Beef Sammiches Food

SLOW COOKER SHREDDED BEEF SANDWICHES

Steps:

• Place the beef in the slow cooker, then add the consumme, beef broth, worcestershire sauce, onion flakes, and minced garlic. Close the lid, set the cooker to high, and cook 2 hours.
• After 2 hours reduce the cooker to low and cook for approximalty 5 hours.
• In a smal bowl, mix the mayonaise and horseradish. Set aside.
• When the beef is almost ready, sautee the mushrooms in a skillet with a bit of butter or oil until soft.
• Pre-heat oven to 400 degrees
• Remove the beef from the pot and place it in bowl. Pull the meat apart with 2 forks until it is shredded.
• Cut each bun open and lay them on a baking sheet. Spread some of the horseradish sauce on each side of the buns. Then place a large pile of beef on one side of each bun.
• Top the beef with a scoop of mushrooms, then a handful of cheese.
• Place the tray in the oven and bake for about 5-7 minutes until cheese is melted and bubbly.
• Remove the tray from the oven and close each sandwich.
• Whisk the remaining juices in the slow cooker to help emmusify any seperation, then ladle it in to small bowls.
• Cut each sandwich in half and serve with a bowl of the jus for dipping.

SLOW-SIMMERING BEEF BOURGUIGNON

Steps:

• Sprinkle beef with salt and pepper. In a large nonstick skillet coated with cooking spray, brown beef in batches. Remove with a slotted spoon to a 4- or 5-qt slow cooker. Add flour; toss to coat. Add broth and 1 cup wine., In the same skillet, add the mushrooms, onion, carrots and bacon; cook and stir over medium heat until carrots are tender. Add garlic; cook 1 minute longer. Add remaining wine, stirring to loosen browned bits from pan; stir in tomato paste. Transfer to slow cooker., Cover and cook on low for 8-10 hours or until beef is tender. Serve with noodles.

SAVORY BEEF SANDWICHES

Steps:

• Combine seasonings; rub over roast. Place in a 5-qt. slow cooker. Cover and cook on low for 6-8 hours or until meat is tender. Shred with a fork. Serve on rolls.

LUSCIOUS SLOW-SIMMERED BEEF SAMMICHES

Steps:

• Preheat oven to 350 degrees F.
• Place roast, broth, soy sauce, water, garlic, oregano, bay leaves, and black pepper in a large Dutch oven.
• Cover and cook for about 1 hour at 350 degrees F, then reduce heat to 325 degrees F and cook, covered, for another 2 to 2-1/2 hours, until meat is tender and falling apart.
• Let cool overnight in refrigerator.
• The next day, remove separated fat from the top of liquid, shred beef and reheat, covered, until heated through.
• Assemble sandwiches with meat and cheese on butter-toasted hoagie rolls; heat sandwiches to melt cheese, then serve and expect no leftovers!

SLOW SIMMERED BEEF WITH POTATOES

Steps:

• Drizzle the beef with 4 to 5 tablespoons of the EVOO and season with a little salt. Place the beef in large Dutch oven with the stock and enough water to just cover. Add the onion, bay leaves and 2 cloves of the garlic. Bring to a low boil and simmer, partially covered, for 2 hours. Stir together the tomato paste and 1/4 cup of the cooking liquid, then add to the pot. Add the pepper and wine and cover. Cook on the stovetop at a gentle simmer until very tender and falling apart, 2 1/2 to 3 hours (alternatively, transfer to the oven and roast at 325 degrees F). Cool and store. Reheat over medium heat or in a moderate oven.
• To serve, while the beef is reheating, boil the potatoes until tender and drain. Add the remaining 2 to 3 tablespoons of oil to a pot over medium heat. Add the remaining clove garlic, stir for minute, then remove the garlic. Add the potatoes and crisp a bit. Season with salt, pepper and the rosemary.

SLOW SIMMER BEEF PROVENCAL

Steps:

• In a large saucepan, heat 1 tablespoons of the oil over medium-high heat and brown the meat on all sides.
• Remove and set aside.
• Heat the remaining oil in the pan.
• Add the garlic, onion, carrot and celery and cook, stirring occasionally, until softened.
• Add the beef broth, lemon peel, thyme and bay leaf and bring to a boil.
• Add the browned meat and reduce the heat.
• Cover and simmer over medium-low heat for 1-1/2 hours or until tender.
• Add a bit of water to the pan if it begins to cook dry.
• Season with salt and pepper.
• Cut the steak into thin slices for serving.