Sunday, September 21, 2008
Only 100 days to go. Except for that it's leap year.
Becky from Michigan emailed me her Cowboy Beef n Bean recipe to try. We really enjoyed it! She serves her shredded meat on hamburger buns or sandwich rolls, but I put ours on some lightly salted rice cakes. The meat is tender and juicy, and tastes great over rice the next day.
This is super easy---you probably already have all the ingredients in the house already!
--3 pound chuck roast (mine was frozen solid)
--1 yellow onion, sliced in rings
--3 cloves chopped garlic
--1 can (16.5 oz) barbecue baked beans
--2 T water
--1/4 cup prepared barbecue sauce (this wasn't in the picture, because I needed to go get some, and wanted the meat to start cooking)
--jalapeno slices, optional
You will need at least a 4 quart crockpot for this meal.
All I did was run the meat under hot water to separate it from the plastic bag. I plopped it into the crockpot, and turned it on low to begin to warm while I cut the onion and garlic. After I added them, I poured the contents of the bean can over the meat. Although Becky didn't, I added about 2 T of water to the bean can and squished it around with a fork to get the remaining beans and bbq slime.
Add barbecue sauce.
Cover and cook on low for 8-12 hours, or until meat shreds easily with a fork. I plugged our meat in at 5 am (I know. I was up early.) and we ate it 12 hours later.
Serve on rolls, buns, rice cakes, or over rice. Add slices of your favorite cheese and sliced jalapenos.
We all really liked this meal. The kids ate their meat right off the plate with a fork, and Adam and I did the rice cakes. I loved the sliced jalapenos on top---there was a perfect mix of spicy tang and sweetness from the barbecue sauce. The meat was very tender and fell apart, just as I like it.
Thank you, Becky, for sharing!