Drip Beef

I learned to make this drip beef from my best friend Hyacinth. It's a delicious, slow-cooked concoction designed to be slapped onto a deli roll. The juices "drip" onto the bottom half of the bun, and the flavor is seriously beyond measure.

Reprinted with permission from The Pioneer Woman Cooks by Ree Drummond, William Morrow Cookbooks, an imprint of Harper Collins Publishers, copyright (c) 2012
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Photo: Drip Beef

TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
 
YIELD: Makes 10 to 12 servings
LEVEL: --

ingredients

  • 2 tablespoons minced fresh rosemary
  • 1 jar peperoncinis
  • 10 to 12 buttered, toasted deli rolls
  • 2 yellow onions, sliced and sauteed in 1 tablespoon butter until light golden brown
recipe tools

Directions

Season the chuck roast with salt and pepper.

Melt the butter and canola oil in a heavy pot over high heat. Sear both sides of the chuck roast until very browned, about 5 minutes in all.

Pour in the beef broth and 1 cup water.

Add the rosemary . . .

Then pour in the peperoncinis with their juice. Now cover the pot and simmer for 4 to 5 hours, or until the meat is tender and falling apart.

Remove the roast from the pot.

Using 2 forks, shred the meat completely . . .

Then return the meat to the cooking liquid. Keep warm.

To serve, slice wedges out of the top of the deli rolls. Heap a generous portion of meat on the roll, then spoon some of the cooking liquid over the meat.

Top with a few peppers from the pot . . . And plenty of caramelized onions.

Top the sandwiches with the wedges of roll and serve to a roomful of ravenous guests. You'll win friends and influence people.

Like, totally.

Variations:
Lay thinly sliced cheese on top of the meat before adding the peppers and onions.
Serve dishes of the cooking liquid on the side for dipping.

Reprinted with permission from The Pioneer Woman Cooks by Ree Drummond, William Morrow Cookbooks, an imprint of Harper Collins Publishers, copyright (c) 2012
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