Shredded Beef "Burger"

It's pretty self-explanatory, really, but in order to get the most succulent beefy goodness you've ever tasted, there are a few tips and tricks you need to know.

First off: let the beef marinate for a minimum of 12 hours. I started off with an eye of round steak (1-10 oz cut is enough for 2 standard burger buns, generously piled) and rubbed it with fresh garlic, dijon mustard and black pepper. I lightly drizzled it with olive oil, red wine vinegar and Worchestershire sauce.

Secondly: I can't even count the number of recipes that tell you to toss the beef right from the fridge in to the slow cooker. Ok, if you're hellbent on using a slow cooker, fine, but make sure you SEAR the beef first. It only takes a couple minutes and is definitely worth the time. Heat a pan on med-high (7-8), add a skim of olive oil, season beef with kosher salt and brown it up on all sides. THEN transfer to your slow cooker (if you MUST). I always cook mine in the oven.

Which brings me to my third point: SLOW COOKING that beef until it flakes easily when poked with a fork. If you don't have ample time and are looking for a quick meal, I do not recommend trying this recipe. That being stated you don't need to supervise the cooking process; just shove it in the oven and come back later to check it.

For a 10oz chunk 'o' beef  this is the marinade (approx...I don't really measure things...)

2 cloves garlic, roughly chopped

2 tbsp dijon

1 tbsp black pepper

1 tbsp extra-virgin olive oil

1 tbsp red wine vinegar

1/2 tsp Worchestershire

+ a good pinch of kosher salt right before searing the meat

Place seared beef in a casserole or roasting pan with a lid, add just enough beef stock to cover meat.

I find cooking at 210°F for 8 hours does the trick! Shred the beef with a fork stirring to incorporate all the stock and juices.

You can build your sandwich however you like...

I put a dollop of mayo on each side of the bun, pile beef on the bottom, top with Montary Jack cheese, tomato and caramelized onions.

Caramelized Onions...if you please

1 large red onion, sliced

olive oil

kosher salt

red wine

balsamic vinegar

beef stock

1. Heat skillet over med-high heat (7) and add olive oil.

2. Add onions, give a quick shake to disperse, season with kosher salt and let sit, don't stir immediately!

You want the onions to get some color on them and stirring will cool the pan too much and cause their  natural moisture to leak out rather than evaporate. Once they start to brown, stir, every couple of minutes. 

3. When all the onions are dark in color (not burnt, just dark) deglaze with red wine and scrape bottom of pan, to get all that charred oniony goodness! 

4. Add a few splashes of balsamic vinegar and if you have any leftover beef stock, add about 1/4 c of that as well. Cook until onions are completely soft and all the liquid has been absorbed.

Bon Appétit!

The Gruesome Gourmet