Ok – I’m winging this recipe.  The goal is to make a nice, shredded beef stuffing, top it with the white cheddar, slap ciabatta on either side with some horseradish sauce and eat hearty.  (Resisting temptation to quote ‘300’ at this point.)

Onions, peppers and garlic simmering in merlot and beef drippings

Onions, peppers and garlic simmering in merlot and beef drippings



I’ve already browned this cut up chuck roast in canola oil with salt and pepper. The roast was marinated in Brisket Sauce and Liquid Smoke for an hour.


No explanation needed.

The recipe is pretty basic: marinate a cut of beef, in this case a cut up chuck roast.  Brown it fast in canola oil, with salt and pepper, then deglaze the pan with red wine, add onions, peppers and garlic, more salt and pepper, and when the vegetables soften, return the beef to the pan and pour Coca Cola over top until level with the meat.  I also added (roughly) one teaspoon of thyme, four cloves, and one teaspoon of basil.  I’ll cook the beef in my heavy Dutch oven at 315 for 6-7 hours, then shred, and the wife and I can add whatever sauce we prefer (she prefers none) to the meat before making our sandwiches.


Beef roast (or flank steak, it can be a cheap cut really)

1 onion

1 bell pepper

3 cloves garlic

1 tsp thyme

1 tsp basil

1-2 tsp salt and pepper (to taste)

2-4 cloves

1 cup red wine

1 cup water

1/2  to 1 can of Coca Cola (or soda of choice, I like Coke for the acidity)

Dash of canola oil

heavy pot or Dutch oven


Comments are closed.