• Sean Bardwell

French Dip & Chinese Shredded Beef

Here are a couple of easy and delicious recipes that start by slow cooking beef once, then turning it into two meals.


French Dip

1 1/4 lb top round (the less fat the better)

2 cups beef broth

1 TBL Montreal Steak seasoning (or preferred seasoning)

1 1/2 tsp worcestershire

Combine broth, seasoning and worcestershire in a slow cooker. Add roast and cook on high for 6 hours or until meat is easy to shred.

Remove meat to a plate and shred, removing any fat. Return shredded meat to the slow cooker and salt to taste, if needed.

Pour the liquid from the slow cooker through a strainer. Reserve liquid (save at least a 1/2 cup for the next recipe) and also for dipping.

Serve on a roll with desired cheese and toppings.


Chinese Shredded Beef

Lemongrass & Ginger Marinade for Vegetables:

3 TBL rice vinegar

1 tsp salt

1 tsp sugar

1 tsp ginger paste

1 tsp lemongrass paste

dash of soy sauce

vegetables of choice

Mix all ingredients, except the vegetables in a medium bowl. Add your preferred vegetables to the bowl and marinate for at least 30 minutes.

Saute vegetables over medium high heat in a saucepan until desired texture.

Sauce for Beef:

1/2 cup au jus (from French Dip recipe)

1/4 cup soy sauce

2 TBL brown sugar

1 TBL sake (you can also use rice vinegar)

1 TBL sesame oil

2 tsp minced garlic

dash of gochugaru (or red pepper flake)

leftover shredded beef

Mix all ingredients, except for shredded beef, in a saucepan and bring to a boil.

Then add leftover shredded beef. Cook until meat is warmed through. Combine with the vegetables and serve over white rice.


"Eat this & B well"

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