intomybrain

Make this: The Pioneer Woman’s Drip Beef Sandwiches – Two Ways

It’s the easiest stinking thing on the planet to make. You literally spend less that 5 minutes doing any actual work. The rest of the time (about 6 hours) it just sits in the oven…don’t even check on it. Just let it sit there all lonely and wonderful.

Thus far, I’ve only made the first of the two ways. And I’ve made it twice just this week. Both times, enough to feed 10-12 people. First time in a pot in the oven, the second time in a slow cooker.

Tips and Suggestions:
Here are a few things I’ve learned that will help you when you try this. You know you want to.

1. Firstly, be sure to check out the entirety of The Pioneer Woman’s blog post for this recipe. There are great details, pictures, comments and tips there, too.

2. Regarding the amount of liquid:
The first time I made it (in a pot in the oven), I used the same amount of beef broth called for in the recipe. There were cooking juices left, but not quite enough. Next time I make this in a pot in the oven, I will use more broth.

The second time I made it (in my slow cooker), I used a single 26 oz. carton of beef broth.

There were plenty of juices left (which we not only used to dip the sandwiches in, but I also had enough left over to make the best French Onion Soup I’ve ever had… a post to come soon on that one!). The amount of juice left this time is mostly due to the fact that it was made in a slow cooker. So, adjust according to which method you use and how much of the ‘drippings’ you’d like leftover.

3. Regarding cooking methods:
If you choose to use a slow cooker, set it on low. Not high. I thought I was running short on time, so I took a gamble and set it on high … … I didn’t get shredded beef. It was still amazing. It was still moist and wonderful, but the fibers broke down too far and re-whatevered which ended up making it a nice roast beef instead of a nice shreddable beef. It came out fine. And all I did was slice and chop it up into small pieces so the sandwiches would be easier to eat. But I did panic a little when I tried to shred and it seemed as tough as… well… un-shreddable meat.

So now you know how to stop that from happening. Or if it happens for some other reason, now you know it’s still tasty!

4. Regarding condiments:
Horseradish Sauce is a must. If you like that sort of thing. We do. A lot. This is the one we used.

We also tried it with a balsamico, that was quite good as well.

5. Regarding the leftover cooking juices:
Save it! Oh my word SAVE IT! It is not extra, it is not accidental, it is not leftover, it is not random!!! It is wonderful, perfect and completely necessary. I will post more about this goodness later this evening.

6. Regarding using your broiler:
Watch it. Things burn in there. Just sayin’.

7. Regarding cheeses:
I used mozzarella cheese both times I made this meal. It works really great with it and of course melts wonderfully. Feel free to try other cheeses as well. We happened to have mozzarella on hand, so it’s what I used.

Try it and let me know how yours works out! If you have any questions feel free to ask.