Beef

Guinness Braised Pot Roast… Sláinte!

Guinness Braised Pot Roast

Hiccup!

Oh! Excuse me!

Hiccup! Burp! *blush*

Guinness Braised Pot Roast

Sorry Gang….I’ve spent the past weekend tinkering around the kitchen with Guinness. I HAD to because today is St. Patrick’s Day and I just couldn’t let y’all down. I needed to share something so deliciously wonderful —that was of course, made with Guinness.

Guinness Braised Pot Roast

But what was I to make with the thick, wonderfully rich and chocolatey stout?

Tacos? Ribs?

So many options yet so few hours in a weekend.

And finally, despite the crazy 90 degree heat wave we were having in San Diego, I cranked on the oven to make pot roast.

I figured the sauna-like environment I had created would let me sweat off at least 10 pounds.

Win-Nguyen situation.

Guinness Braised Pot Roast

I settled with a fairly straight-forward method for the pot roast. Quick sear of the beef, browning of aromatics, added some liquid and then braised it all in a dutch oven for a few hours.

But the kicker?

Guinness Braised Pot Roast

The GUINNESS of course! Plus, the coriander seeds with tomatoes added another level to the flavors that were then punched up with brightness by the fresh parsley and lemon zest to finish it all off.

Guinness Braised Pot Roast

Serve it with mashed potatoes, parsnip puree, polenta –heck, or even as a sammich’! SOOO GOOD!

Guinness Braised Pot Roast

And with that dear friends, have a HAPPY ST.PATRICK’S DAY! Sláinte!

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Guinness Braised Pot Roast
Serves 6-8

Ingredients:

 

1 beef chuck roast (approximately 3-4lbs.) trimmed and cleaned
black pepper
kosher salt
½ cup all-purpose flour
4 tablespoons olive oil, divided
2 cups diced celery
2 cups diced carrots
2 cups diced white onion
½ teaspoon red pepper flakes
1 can (28 ounces) diced tomatoes
3 cups Guinness or other Stout of your choice
2 heaping tablespoons minced garlic
8-10 sprigs fresh thyme
8-10 sprigs fresh parsley
1 teaspoon black peppercorns
1 teaspoon coriander seeds
3-4 dried bay leaves
½ cup chopped fresh parsley
zest of one lemon

Heavily season the beef with kosher salt and black pepper. Roll the chuck roast in flour and dust off any excess. Heat 3 tablespoons olive oil in a dutch oven or other heavy bottom pot that is oven proof over. Once the oil reaches medium heat, sear each side of the beef until golden brown, about 3-4 minutes each side. Once browned, remove the beef to a large plate.

Add the remaining olive oil to the pot. Add the celery, carrots, and onions and cook over medium heat until softened but not browned, about 7-8 minutes. Add in the garlic, red pepper flakes and cook for an additional 2 minutes. Stir in 1 teaspoon kosher salt, ½ teaspoon black pepper, can of tomatoes with its juices and bring to a simmer. Pour in the Guinness (or other Stout) and allow the liquids to come to a boil.

While the liquids come to temperature, take kitchen twine and tie the thyme and parsley together into a small bundle. Create a sachet with a small piece of cheese cloth and place the black peppercorns, coriander seeds and bay leaves in the center. Bring the corners of the cheese cloth together and use additional kitchen twine to tie the sachet together.

Once the liquids in the pot have come to a boil, place the beef roast back in along with the bundle of herbs and sachet of spices. Allow the liquids to come back to a boil, cover the pot with an oven proof lid and place into a preheated 300 degree F oven. Cook the beef for 3-3½ hours until the meat is fork tender.

Carefully remove the roast to a large plate and cover with foil. Remove and discard the bundle of herbs and sachet of spices. Skim off and discard as much oil/fat from the surface of the vegetables. Using an immersion blender, puree the vegetables until it becomes a fairly smooth sauce. Taste and adjust with additional salt or pepper as needed. If you don’t have an immersion blender, you can use a standard blender or food processor.

Slice the beef – it should be very tender and could be pulled apart with forks. Plate the beef and spoon the sauce over it. Top the beef with chopped parsley and lemon zest. Serve with mashed potatoes, polenta, etc. Enjoy!

 

Poultry

Slow Cooker BBQ Pulled Chicken Sandwiches

Slow Cooker BBQ Pulled Chicken Sandwiches

I know, I know.

It’s kind of silly that I’m even posting this recipe as it’s a near no-brainer.

But if any of you are like me and have been running around like crazy with holiday errands, festivities, tasks, etc —then you know how clutch it is to have a “set it and forget it” kind of meal in your back pocket.

 

Slow Cooker BBQ Pulled Chicken Sandwiches

And that’s where slow cookers are my saving grace.

I got up pretty darn early this past Saturday with coffee in hand and a heavy to-do list that needed to be tackled. But before I dashed out of the house, I threw some chicken, aromatics and a couple of glugs of BBQ sauce in the slow cooker pot, flipped the switch on and let it do its magic while I battled crazy holiday shoppers.

I’m still sporting the wounds from some ‘bows being thrown at the toy store.

Scawie.

 

Slow Cooker BBQ Pulled Chicken Sandwiches

But my quick 5 minute prep in the morning was rewarded when I got home to a pot of delicious chicken ready to be piled on to some soft Kings Hawaiian buns.

So tender, so tangy, so delicious and so dang easy.

 

Slow Cooker BBQ Pulled Chicken Sandwiches

Slow cooker pulled chicken is definitely one of those fab dishes that you can add or omit whatever you may have handy in your pantry or fridge. Crushed tomatoes, canned chili, cream of mushroom soup, bell peppers, root veggies—whatever goes! But if you do opt for the BBQ sauce route, don’t skip the liquid smoke. It adds that wonderful smokey element you can’t get if you don’t use a smoker or outdoor grill.

This time around, I topped the chicken with lightly pickled onions and shredded lettuce. But definitely use whatever toppings you like. Or in my case, whatever I managed to scrounge up from the fridge.

And with that dear friends, let me wish you and your loved ones a very, very….

Happy Hanukkah!
Joyous Kwanzaa!
Merry Christmas!
Cheerful Winter Solstice!

and a Happy Festivus for the Rest of Us!!!

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Slow Cooker BBQ Pulled Chicken Sandwiches
Serves approximately 8

Ingredients:

2 pounds boneless, skinless chicken breasts
½ tablespoon kosher salt, more to taste
½ teaspoon black pepper
¼ teaspoon paprika
¼ teaspoon cayenne pepper
½ small white onion, sliced
1 tablespoon minced garlic
2 dried bay leaves
1 4-ounce can diced green chiles
2 cups BBQ sauce, divided (homemade or bottled)
4-5 dashes liquid smoke
8 large hamburger buns/rolls
optional: cole slaw, pickles, cheese, shredded lettuce, pickled onions, avocado, etc.

Season the chicken with kosher salt, pepper, paprika and cayenne. Place in the slow cooker and top with the onions, garlic and bay leaves. Pour in the can of chiles and 1 cup of the BBQ sauce. Cover the pot and cook on low for about 6 hours or on high for 3 hours.

Once done, carefully remove the chicken from the slow cooker and place on a platter or large dish. Use two forks to shred the meat into bite sized pieces. Spoon the onions, garlic and chiles from the slow cooker over the chicken. Pour the remaining BBQ sauce over the meat and stir in the liquid smoke. Taste and season with additional salt as needed.

Assemble each sandwich by placing a large mound of the pulled chicken and sauce on top of each bun/roll. Serve with additional toppings/condiments as desired.