Slow-Cooked Whiskey Molasses Shredded Beef 2016-11-17T19:06:51+00:00

Project Description

Slow-Cooked Whiskey Molasses Shredded Beef
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1 Grass Fed Bottom Round Roast or beef Chuck Center Roast (2½ to 3 pounds), cut into 1-inch pieces
  • ½ cup whiskey
  • ¼ cup plus 2 tablespoons cider vinegar
  • 1 (6 ounce can) tomato paste
  • 4 tablespoons packed brown sugar, divided
  • ¼ cup molasses
  • 1-1/2 teaspoons salt
  • ½ teaspoon ground red pepper
  • 1 tablespoon Dijon-style mustard
  • 2 cups each shredded carrots and diced granny smith apple
Instructions
  1. Place roast in 4-1/2 to 5-1/2 quart slow cooker. Combine whiskey, ¼ cup vinegar, tomato paste, 2 tablespoons brown sugar, molasses, salt and pepper; pour over roast. Cover and cook on HIGH 4 to 6 hours or on LOW 8 to 10 hours, or until beef is, fork-tender.
  2. Remove roast from slow cooker; shred with 2 forks. Skim fat from sauce as needed. Return beef to slow cooker.
  3. To make the slaw: Combine remaining 2 tablespoons cider vinegar, 2 tablespoons brown sugar and mustard in large bowl. Add carrots and apples; mix well. Season with salt and black pepper as desired. Refrigerate until ready to serve. Serve beef with slaw.
Notes
Thinly sliced pears, celery, red cabbage, green cabbage or bell peppers, or a pre-packaged slaw mix can be used in place of the carrots or apples.


Recipe adapted from information provided by the Beef Checkoff Program.
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