super bowl sammies

Super Bowl tomorrow!  Yeah!!!

Unlike some of my girlfriends…I’m a fan of football.  Thoroughly enjoy watching it all season long; August to February.  Been watching it for years and love the time D and I spend together in front of the tube.

Thank you NFL!

When we get to the Super Bowl I usually try to fix some special eats for the day. Since there’s just the two of us – and since we can’t over indulge in “junk” food without paying for it later (indigestion comes all too easily at our age) I’ve come up with a few things that meet our requirements nicely.

Today I’m cooking the beef for our favorite:

Super Bowl Sammies

1 Beef Round Bone Roast – cut about 2.5 inches thick with bone in
1/4 cup butter
1 large sweet onion
3 cloves whole garlic
1/2 cup Soy Sauce
1/2 cup Red Wine Vinegar
4 cups water
1/2 teaspoon Kosher salt
2 teaspoons Coleman’s Dry Mustard
1 tablespoon dry Parsley Flakes

In a deep, heavy dutch-oven melt the butter, sprinkle the salt over the meat, then brown both sides.  Add the thickly sliced onion and continue cooking until they just begin to caramelize, then add the peeled and smashed garlic cloves, the mustard and parsley, stir together and cook another couple of minutes.

Turn the heat down and add the liquids.  Cover and slow cook for about 5 or 6 hours, until the beef can be pulled apart with a fork.  Remove the beef from the liquid, cool enough to handle easily and shred it.  I use two forks, and remove all the extra fat and unappetizing bits as I go.  Return the beef to the liquid and refrigerate overnight in a non-reactive (glass or stainless) container.

To serve: Reheat the shredded beef and liquid just before serving. Using the best Hoagie Rolls you can find – butter and toast the cut side of the rolls.  Pile on a generous  helping of drained beef and a thin slice of your favorite cheese.  We like Mozzarella or Monterey Jack. (note: if the beef is not warm enough to melt the cheese I stick it under the broiler for a bit.)

Put the hot Sammie on a plate with a handful of chips and a bowl of the cooking liquid and a big pickle spear for garnish. We love this sandwich and it honestly presents just like the best restaurant French-Dip you ever tasted.

I divide what’s left-over in two serving portions in zip top freezer bags and serve ‘em again later.  They freeze great and make an easy meal next time we don’t feel like cooking dinner.