Briskets & Chuck Roasts
Steaks (New York, Tenderloin or Rib-Eye)
Comforting Shredded Beef
Submitted by Marti Foster (The Silver Palate Goodtimes Cookbook by Lukins and Rosso)
2 Tablespoons unsalted butter
Heat butter and oil in a large skillet or Dutch oven over medium heat. Rub roast all over with salt and pepper. Brown beef on all sides in the hot butter and oil.
Pour Cognac into pan, warm it, and flame with a match.
Pour the beef broth and 1/2 cup of wine into pan, cover and simmer slowly over low heat for at least 3 hours, adding more wine so that there is always about 1 cup of liquid in the pan.
Remove from heat and let cool to room temperature. Remove beef and shred into small pieces (if it doesn't fall apart easily, cook longer). Return shredded beef to the liquid in pan and heat until warmed.
Serve as is, sprinkled with parsley, on toast, or as a wonderful base for a cheese steak sandwich.
Also excellent when cooked in a crockpot at low for 10 hours using only 1 cup of wine.