Whisky Beef Sandwiches Recipes

Steps:

• Combine seasonings; rub over roast. Place in a 5-qt. slow cooker. Cover and cook on low for 6-8 hours or until meat is tender. Shred with a fork. Serve on rolls.

Steps:

• Rub roast with salt and pepper. Place in a 5- or 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Slice beef; return beef and cooking juices to slow cooker. Add barbecue sauce; heat through. Place croissant bottoms on a baking sheet; top with cheese. Broil 4-6 in. from heat until cheese is melted, 1-2 minutes. Top with beef; if desired, serve with optional toppings. Replace croissant tops.

Steps:

• 1. Heat butter in heavy skillet; Add flour, stirring til mixture is smooth and creamy. Turn heat to medium low and cook til flour begins to brown, about 3 minutes
• 2. Continue to cook, stirring often, til flour is well browned, about 10 to 15 minutes. Add red pepper paste, tomato sauce, and beef broth. Bring to a full boil, reduce heat and boil slowly til reduced by half, about 25 minutes. Stir in whiskey and salt to taste
• 3. Keep warm. Put 1 slice of brad on serving plate. Top with sliced beef and gravy. Makes 4 servings.
• 4. Red Pepper Paste: 8 red finger chili peppers Boiling water 1 red bell pepper 2 cloves garlic, crushed 1 tsp. cumin seed 1 tsp. dried oregano 1 tsp. paprika 1 tsp. salt 2 Tbsp. white vinegar 2 Tbsp. olive oil 1 to 1 1/2 cups cubed sourdough or firm Italian bread, crust removed Pour boiling water over chili pepper; let resh chili peppers stand 1 minutes. Drain. Cool under running cold water. Remove stems, seeds and membrane; chop. Chop bell pepper. Grind or puree chili peppers and bell pepper with garlic, cumin seed, oregano, paprika and salt. When pulverized, add vinegar and oil. Add brad, a few pieces at a time, and mix til bread softens and blend in. Store in refrigerator for up to a week or freeze for later use. Makes about 1 1/2 cups. Note: If using dried chili peppers, let stand in boiling water for 20 minutes before draining. Vary your heat: Hottest: Use 6 to 8 habaneros and a yellow pepper. Red Hot: Use 6 to 8 jalapenos and a green bell pepper or use 8 dried chipotles and a green bell pepper Mild: Use 8 poblanos an a green bell pepper or use 8 dried anchos and a green bell pepper.

Steps:

• In a small bowl, stir together the garlic, salt, pepper and rosemary. Spread the paste all over the meat. Cover loosely with plastic wrap and refrigerate at least 3 hours or overnight.
• When you are ready to prepare the meat, remove it from the fridge and let stand at room temperature for 30 to 60 minutes.
• Heat oven to 325 degrees. Place a wire rack in a rimmed baking sheet.
• Coat the roast lightly with olive oil. Transfer to the wire rack and roast for 75 to 95 minutes, until an instant thermometer inserted into the center of the roast registers 125 to 130 degrees for medium-rare.
• Transfer the meat to a cutting board and let cool completely before carving (trim off the fat cap if you plan to serve it cold). The meat can be roasted three days ahead; cool completely before refrigerating.