Slow-Cooked Whiskey-Molasses Shredded Beef : The Marbled Meat Club

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Slow-Cooked Whiskey-Molasses Shredded Beef

Slow-Cooked Whiskey-Molasses Shredded Beef

NUTRITIONAL INFORMATION

Nutrition information per serving: 363 calories; 8 g fat (3 g saturated fat; 3 g monounsaturated fat); 84 mg cholesterol; 725 mg sodium; 31 g carbohydrate; 5.0 g fiber; 31 g protein; 5.5 mg niacin; 0.5 mg vitamin B6; 1.6 mcg vitamin B12; 4.9 mg iron; 31.8 mcg selenium; 5.0 mg zinc; 116.1 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.

INGREDIENTS

2 to 4 beef T-Bone or Porterhouse Steaks, cut 1 inch thick (about 2 to 4 pounds)

Salt

Pepper

 

BBQ Rub:

2 tablespoons chili powder

2 tablespoons packed brown sugar

1 tablespoon ground cumin

1 cup of tomato paste

2 teaspoons minced garlic

2 teaspoons cider vinegar

1 teaspoon Worcestershire sauce

1/4 teaspoon ground red pepper

1 cup of your favorite whisky

A spoon of molasses

No. Servings:

8 servings

Cooking time:

HIGH 4-1/2 hours or LOW 8-1/2 hours

INSTRUCTIONS

  1. Place roast in 4-1/2 to 5-1/2 quart slow cooker.  Combine whiskey, 1/4 cup vinegar, tomato paste, 2 tablespoons brown sugar, molasses, salt and pepper; pour over roast.  Cover and cook on HIGH 4 to 6 hours or on LOW 8 to 10 hours, or until beef fork-tender.
  2. Remove roast from slow cooker; shred with 2 forks. Skim fat from sauce as needed.  Return beef to slow cooker.
  3. Garnish suggestion for the meat: Combine remaining 2 tablespoons cider vinegar, 2 tablespoons brown sugar and mustard in large bowl. Add carrots and apples; mix well. Season with salt and black pepper as desired.  Refrigerate until ready to serve. Serve beef with slaw. You can also put the beef in a bun or eat it with fries.

Test Kitchen Tips This recipe can be made in a 6-quart electric pressure cooker. Place beef roast in pressure cooker; add 1/2 cup beef broth. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 90 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Shred beef; return to pressure cooker. Combine cooking liquid, whiskey, 1/4 cup cider vinegar, tomato paste, 2 tablespoons brown sugar, molasses, salt and pepper in small saucepan. Simmer 20 to 25 minutes until desired consistency is reached. Combine sauce and shredded beef. Continue as directed in Step 3. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)

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