I didn’t plan on cooking meals that involve shredded meat two nights in a row. Really, I didn’t. Maybe it was the innards of my soul cavity reaching out to my subconscious through the vessels and the lining of the euphoric parcel of my heart petals, whispering glorious cravings of the exquisite and delicate nature of the jubilation and sanctity of human consumption of the mouth-hole, in sickness and in health, ‘til death do us part.
Or maybe it’s just because shredded meat rules.
Beef Drip Sandwich Au Jus:
Adapted from the Pioneer Woman
What it took for 4 sandwiches:
* 1 (2.5 pound) beef chuck roast (I trimmed the fat, sorry)
* 1/2 stick butter
* 1/2 cup soy sauce
* 1 cup sherry
* 3 garlic cloves, whole
* 1 onion, thickly sliced
* 1 tsp. smoked paprika
* 1 tsp. chili powder
* 1/2 tsp. grated nutmeg
* 1 green bell pepper, sliced
* 4 slices provolone cheese (or swiss, or cheddar, or, or, OR)
* 4 sourdough hoagies
* coarse salt and freshly ground pepper
1) Start by melting the butter in a dutch-oven over medium heat. Add the onions and cook until they start to brown lightly, 3-ish minutes.
2) Place the chuck roast directly on top of the onions. Add the soy sauce, the sherry, the garlic and 4 cups water. Season with paprika, chili powder, nutmeg, salt and pepper. Put a lid on it, turn it to a low heat and fuggetit for 6 hours.
3) After 6 hours, shred the meat with two forks. If you need a little more liquid, toss 1/2 cup of water in it. Let it simmer for 20 more minutes.
4) In the meantime, set your broiler to high and saute the pepper slices until they start to brown.
5) Brush the hoagies with a smidge of oil and throw them under the broiler for about a minute. Do NOT take your eyes off them. This will be quick.
6) Lay some meat mixture along the bottom half of the hoagie, top it with peppers and cheese and throw it back under the broiler for maybe 1 more minute, until the cheese melts.
7) Spoon some of the lovely juices into a little bowl and dip dip dip away! Hello mamma.