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Instructions |
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Heat butter and oil in a Dutch oven (or heavy bottomed pan) over medium heat. Rub the roast with salt and pepper. Brown beef on all sides in the butter and oil. It should take about 10 minutes.Optional,and be careful if you do this- Pour Cognac into the pan, warm it, and flame with a match.
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Pour in the stock and 1/2 cup of red wine. cover pan and simmer slowly over low heat for about 3 hours(test with fork to see if the beef is tender), adding more wine so that there is always about 1 cup of liquid in the pan.
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Remove from heat and let cool to room temperature. Remove the beef and shred into small pieces, following the natural grain of the meat. It should fall apart easily.
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Return shredded beef to the liquid in the pan. Heat until warmed through. Serve as is, sprinkled with parsley. Horseradish, with the red cap, is a good condiment.
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Originally Submitted
12/18/2010
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