Tuesday, September 4, 2007

Slow-cooker BBQ shredded beef

5-pound boneless beef chuck-eye roast , trimmed and cut into 4 pieces
slices bacon , chopped fine
onion , chopped fine
tablespoons chili powder
tablespoon paprika
1 1/2
cups brewed coffee
1 1/2
cups ketchup
cup packed dark brown sugar
tablespoons brown mustard
tablespoon hot sauce
tablespoon cider vinegar
teaspoon liquid smoke
Salt and pepper
sandwich rolls, split
1. Place beef in slow-cooker insert. Cook bacon in large skillet over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to slow-cooker insert. Pour off all but 2 tablespoons fat from pan and cook onion in remaining bacon fat until softened, about 5 minutes. Add chili powder and paprika and cook until fragrant, about 30 seconds. Stir in coffee, ketchup, sugar, and 1 tablespoon mustard and simmer until reduced slightly, about 10 minutes. Add half of sauce to slow-cooker insert and refrigerate remaining half. Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high for 5 to 6 hours).
2. Using slotted spoon, transfer meat to large bowl and cover with foil. Transfer cooking liquid to large skillet, skim fat, and simmer over medium-high heat until reduced to 1 cup, about 10 minutes. Off heat, stir in reserved sauce, remaining mustard, hot sauce, vinegar, and liquid smoke.
3. Pull meat into large chunks, discarding any excess fat or gristle. Toss meat with 11/2 cups sauce and let sit, covered, until meat has absorbed most of sauce, about 10 minutes. Season with salt and pepper. Serve on rolls, passing remaining sauce at table.

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