Whisky Beef Sandwiches Recipes

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:

• 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:

• 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:

• Preheat the oven to 275 degrees F.
• Generously sprinkle the chuck roast with salt and pepper.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Sear the roast in the pot for about a minute on all sides until it is nice and brown. Remove to a plate.
• Add the carrots and onions to the pot and cook until brown, 1 to 3 minutes. Stir in the tomato paste and cook, stirring, for another minute. Turn off the heat and add the whiskey, deglazing and scraping the bottom of the pot. Place the roast back into the pot and add enough beef stock to cover the meat halfway. Add the rosemary and thyme.
• Cover the pot with the lid, transfer to the oven and roast until the meat is fall-apart tender, about 4 hours. Break the beef apart with tongs or whatever cutlery you have on hand and serve with some of the carrots from the pot, the whiskey sauce and a side of mashed potatoes.

Steps:

• Heat oven to 350°F. Grease bottom and sides of 8-inch square (2-quart) glass baking dish with shortening.
• In medium bowl, stir Bisquick mix, milk, mustard and egg until blended. Pour half of batter into baking dish. Top evenly with half of the roast beef and 1/2 cup of the cheese. Top with remaining roast beef. Pour remaining batter over roast beef.
• Bake uncovered 45 to 50 minutes or until golden brown and center is set. Sprinkle with remaining 1/2 cup cheese and the pepper. Let stand 5 minutes before serving.