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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.
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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.
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By lukielee111
greenville, 83
on April 02, 2012
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To die for delicious!
By firestorm1964
on April 01, 2012
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Tasty comfort food. Enjoy traditional, rustic recipes where family can gather around and create memories. I believe environment you cook in is just as important as the presentation. I love Ree. Her show is very warm and welcoming as are her recipes!
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