French dip sandwiches
Ingredients
- 4 pound boneless beef roast
- 1/2 cup soy sauce
- 2 beef bouillon cubes
- 1 bay leaf
- 3 whole black peppercorns (I just used good 'ole pepper)
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 20 slices French bread
Directions
- Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
- In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder.
- Pour mixture over roast, and add enough water to cover roast.
- Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
- Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping
Café Rio Sweet Pork
- 2 pounds pork (boneless pork rib meat is good)
- 3 cans Coke -NOT diet (I actually used a small bottle of Dr. Pepper instead)
- 1/4 c. brown sugar
- Dash garlic salt
- 1/4 c. water
- 1 can sliced green chilies
- 3/4 can red enchilada sauce
- 1 c. brown sugar
1. Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
2. Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours.
3. Remove pork from crock-pot and drain any liquid left in the pot. Shred pork.
4. In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste). If it looks too thick, add more Coke little by little. Put shredded pork and sauce in crock-pot and cook on low for 2 hours.
I also halved this recipe and used a very lean cut of pork that was already cut into slices. I served it with pinto beans and cilantro lime rice. Kirk approved. Anyways, you should try them- I think you'll approve too!