I bought a 3 pound top round roast, and was thumbing through my Silver Palate Good Times Cookbook. I decided to try this:
2 T. unsalted butter
3 T. olive oil
one bottom round or top round roast (3-4 lb.)
salt and freshly ground black pepper
1/2 c. cognac
2 c. beef stock
3 c. Chianti wine
Rub roast with salt and pepper. Heat butter and oil in a dutch oven or deep saucepan over medium-high heat. Brown roast on all sides (about 10 min.).
Pour cognac in pan, heat it and flame it with a match.
* Brad did this for me as I had gotten a nasty burn that morning baking another recipe, so I wasn't going to "play with fire" again that day. It hurt like hell just to wash my hands! He used a candle lighter, but be careful, and stand back, as the flames go pretty high!
Pour in beef stock and 1/2 c. of wine. Cover and simmer at least 3 hours. Every 30 minutes, add another 1/2 cup of wine.
Remove from heat and let cool to room temperature. Shred beef into small pieces, following the grain of the meat. Delicious for sandwiches!
Comments (4)
When your blog photo appeared a big loud "oooooh" automatically came out of my mouth. That sandwich looks so yummy!
I'm so sorry you burned your hand. Take care.
Posted by Barb Cabot | January 2, 2009 7:48 PM
Posted on January 2, 2009 19:48
This looks delicious . . . and if I burned down the kitchen I might finally get my dream kitchen!
Posted by Jerry | January 3, 2009 5:00 AM
Posted on January 3, 2009 05:00
Looks delicious. Hope your hand feels better!
I hate flaming cognac, and that first 'whoosh' of the flames. I make Larry do it. *grin*
Posted by Amy | January 3, 2009 6:44 AM
Posted on January 3, 2009 06:44
Looks a little like a Philly Cheese steak, Palma. Hope your burn is feeling better
Posted by sheri | January 3, 2009 4:21 PM
Posted on January 3, 2009 16:21