posted by Chefmom 03-17-101 3:07 PM
Shredded Beef
Use in a puff pastry shell, add veggies for beef stew, or use as is over noodles
4 boneless beef short ribs
olive oil
1/2 cup finely chopped onion
4-6 minced garlic cloves
2 Tbsp tomato paste
2 Tbsp Worcestershire sauce
1 Tbsp dried oregano
1 Tbsp Mrs. Dash, garlic and herb seasoning
4 cups beef stock
flour to thicken gravy if desired
If you are making with pastry: purchased puff pastry shells, or make your own shells from purchased puff pastry
If you are making with vegetables, either pre-cook them and stir in the end when you thicken the juices, or cook them in the last hour of crock pot cooking.
In a large skillet, heat the olive oil and brown the short ribs to get a good crust. Place the beef in a crock pot. Sweat the onion and garlic until soft and fragrant, add the tomato paste, Worcestershire sauce and herbs. Sauté for several minutes, add half of the stock. Bring to a simmer and pour over the beef in the crock pot. Add the rest of the stock to cover the beef. Simmer in the slow cooker for about 4-6 hours, until the meat shreds easily. Remove the meat and shred, thicken the sauce, by adding a flour/stock or water mixture to the liquid. Stir constantly to thicken.
Serve with a pastry shell, or with home-style noodles.
If using a pastry shell: While the beef is cooking, prepare the shells by the package instructions, or roll the puff pastry and cut into shapes. Cut a small indention into the center of the pasty. Bakes at 400° until the pastry is golden brown and well risen. Cool.
Place the pastry pocket onto a plate, Ladle the beef mixture into the center and serve.
This recipe improves the next day.
Serves 3 - 4