Okay, you guys can call me stupid if you want to...or maybe just call me a not very experienced cook even as I reach middle aae...but I've never shredded meat before. How do you go about doing that? My only idea is to take a fork to it and shred it that way. Anyone got any helpful suggestions for a helpless non-chef?
Yep me too Martha I put the leftover meat back in 2-3 days later and shred with BBQ sauce. Or put it in with the leftover veggies 3 days later to make beef veggie soup. You can get 5 or 6 meals, completely different, out of a roast (depending on the size of your family and the roast). Another planned-over I like out of crock pot roast is Philly Steak & Cheese, Broccoli Beef, French Dip, Fajitas, Beef Cubes Over Noodles, and shredded burrito meat in hot sauce. I put the meat on many salads for dinner, too.
I like serving something else like chicken or leftovers, on the inbetween day, then make something with the roast every other day.
I am single and buy the largest chuck, pot, arm, round, or brisket roast I can find for the crockpot, so I'll intentionally have lots of leftover beef. Never heard of English.
current weight: 302.0
Fitness Minutes: (125) Posts: 1,639 5/28/11 1:01 A
Sometimes I have imagination. I'm thinking that I should peel a rutabega and then cook it in the microwave the way I would do with a potato. I might just try that...but I will take a look at a few recipes, too.
Vali, I don't know about rutabaga other than it is described as a European Turnip. I have, however, used turnips and parsnips in soups and stews. They are much like carrots, with a little stronger, less sweet flavor, and they add a lot to the flavor of what you are cooking. When I want to know what how to use a veggie I get on the internet and look it up. I have no imagination, so I need recipes. Fran
Fitness Minutes: (110) Posts: 12,736 5/22/11 5:04 P
Thanks for the info. Can you tell me how I should cook a rutabega if I wanted to just check it out by itself and see if I liked it? Sorry to be stupid about it, I'd just like to try it and see how it tastes. I'd like to try cooking parsnips for the same reason. Can I just bake them like a potato?
I like rutabagas; just never buy them (for some reason). To me, rutabagas, turnips, and kohlrabi are all the same (though slightly dif of course); white roundish root veggie, slightly different textures and colors but all basically similar (kohlrabi greenish, rutabagas yellowish). You peel the outside. They're all good.
A parsnip is carrot-shaped and very similar to carrot-flavored but it's white instead of orange (a white carrot), for those who don't know about parsnips.
I like daikon radish, too.
current weight: 302.0
Fitness Minutes: (110) Posts: 12,736 5/22/11 4:33 P
I have never heard of English cut, and make mine considerably different, and would never shred the meat! (what is up with that??!). However wanted to give Chef Meg a nod, and, for those who are just learning to use their crock pot, she gives very good instructions. Her spices etc sound very good, and I learned something new, re, English cut.
Try using an English Cut Beef Roast. It is economical and flavorful. This cut of meat comes from the shoulder or neck area of the animal. Caution; don't try to roast this cut of meat in the oven without a liquid, it is best suited for slow cooking with a liquid, a slow cooker is ideal! Make sure you cut your vegetables to a medium to large dice - I usually cut mine so that they are just smaller than the carrots. Cost $7.47
INGREDIENTS 1 onion, chopped 1 1/2 cups carrots, baby peeled 2 cloves garlic, sliced in half 1 large parsnip, peeled and chopped 1 rutabaga, peeled and chopped 5 red skin new potatoes, washed and quartered 2.5 pounds beef roast, English or Cross Rib cut 1 teaspoon black pepper 1/2 teaspoon salt 1 tablespoon all-purpose flour 15 ounces salt-free pureed tomatoes 1 teaspoon thyme, dried 1/2 teaspoon rosemary, dried 1 bay leaf, whole
DIRECTIONS Place all vegetables in the bottom of a slow cooker. Season both sides of the meat with black pepper and salt. Preheat a large saute pan to moderately high heat; once hot spray pan with pan spray. Lightly flour beef then sear meat on all sides for 3-4 minutes per side. Place meat over vegetables. Combine tomato sauce and seasonings. Pour over meat and set slow cooker on low. Cook for 8-9 hours. Remove meat and shred.
Makes 6 servings, 350 calories for 4 ounces of cooked meat and 1 cup vegetables.
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