Sunday, March 20, 2011

Scenes from dinner

Homemade dinners should never be under estimated. Ever. They can be as simple or elaborate as you'd like. Here is what we had tonight.

A loaf of sourdough bread made with roasted garlic and Parmesan cheese. It came out of the oven just in time for dinner and to be topped with some homemade raw butter. Delicious!

Burgundy Beef Po' Boys were the real delight of the evening though. Justin began cooking the beef on Saturday in the slow cooker. The aroma of it was sheer torture!! I really thought I might go insane having to smell it and not being able to devour it.

The recipe came from the book Crock Pot Slow Cooker Best-Loved Recipes.
Burgundy Beef Po' Boys with Dipping Sauce:
1 boneless beef chuck shoulder or bottom round roast (3 pounds) ~ we used rump roast
2 cups chopped onions
1/4 cup dry red wine
3 TB balsamic vinegar
1 TB beef bouillon granules
1 TB Worcestershire sauce
3/4 tsp dried thyme
1/2 tsp garlic powder
*Trim excess fat & discard. Cut beef into 3 or 4 pieces. Place onions on bottom of crock pot slow cooker. Top with beef and remaining ingredients. Cover and cook on HIGH 8 - 10 hours or until beef is very tender.
*Remove beef from crock pot, allow to cool slightly. Shred with 2 forks. Let cooking liquid stand 5 minutes to allow fat to rise. Skim off fat and discard. Spoon beef into Italian rolls. Serve the cooking liquid as dipping sauce.

We served it with some corn and with the roasted garlic bread on the side.

Soooo good!!