Delicious. Would have been better with more garlic, but my grandfather hates it! I can’t believe we’re related. I’ll absolutely make it again.
Guy’s Big Bite show did a tamala show earliier, he took a briscut, boiled (simmered?) it in salted water until tender then shredded it and fried it in oil. I was thinking that if you added some garlic and herbs and maybe a dark beer to the water you’d have the makings for a great shredded beef sandwich. Your crockpot idea makes it all the more doable
Sorry I missed this yesterday, for seven hours I would do it on medium, or do it on high for the first couple hours then drop it down to low. Good luck, I would like to hear how it turns out.
Ron, the short rib recipe sounds like something right up my alley. I’ll have to give that a try sometime.
So ROHfan, how did it turn out???
I’m making this tomorrow – should the crockpot be set on low or medium? I want it to finish in about 7 hours.
Yep- grilling meat and then slow cooking in a crockpot (or braising) gives a great result.
One of my favorite short rib recipes calls for a slow braise in the oven in a coffee/ancho chile/chipotle mixture. But I always made a real mess browning 7 or 8 pounds of short ribs on the stovetop. So now I sear the ribs (both sides, of course) on a very hot grill, and then let them cook low & slow in the thick, rich sauce.
They get a deeply caramelized crust and are incredibly tender. It’s a great way to go.
I like the idea of grilling the meat first.
Man that looks wonderful Dean
My wife bought a beef brisket home and I was thinking of doing the exact same thing as you did but didn’t think about the beer. Sounds like a nice touch. I will grill the brisket as you did but I’m gonna try a dry rub of brown sugar, chile powder, cumin and black pepper. I’ll report back after this weekend!
Yes it does, very nice DD.
I found a great deal (reg. $13+ got it for less then $5) on a 2 1/2 lb Beef Chuck Cross Rib Roast (boneless) at Safeway Sunday Morning, so I brought it home, rubbed it down with a Penzey’s Spice and tossed it on the grill with some onions.
I browned it up a bit on the outside, then put some garlic, the onions and a bottle of beer (had a Red Stripe hiding in the back of my refrigerator) in the crock pot, and laid the roast in on top of it.
After about 7 hours I took it out and shredded it up, then put it back in the hot liquid for a half hour or so.
When the rest of dinner was ready (home made twice baked potatoes and some green beans) I made one hot dipped topped with Giardiniera and one mixed with Roadhouse BBQ sauce and topped with dill pickles.
Yeah, that hit the spot!
Sunday Crock Pot Special – PICS
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