Spiced Shredded Beef Sandwiches

I am in love with my crock-pot.



It was purchased months ago and sat in the back of my cupboard, forgotten, until winter came along. Now? It is out at least once every two weeks, producing stews, chilis, and pot roast.


I can comfortably admit that meat and I do not mix well. I always seem to have made it too dry, overspiced, undercooked, burnt, or half-frozen. Not that I mind. Give me a fresh summer veggie pasta dish over a grilled steak any day.



Needless to say, the crock-pot saved Keith from a life of meatless meals.





Spiced Shredded Beef Sandwiches
(inspired by Family Circle magazine)

1 cup beef broth (low sodium)
1 jar (8 oz) hoisin sauce
1/4 cup white vinegar
2 teaspoons Chinese five-spice powder
2 teaspoons garlic powder
2 teaspoons chili powder (optional)
2 ribs celery
2 large carrots
1 thin-cut beef brisket or chuck roast (2 lbs)
1/4 teaspoon salt
1/2 teaspoon black pepper
1 head bok choy



Whisk beef broth, hoisin sauce, vinegar, five-spice powder, and garlic powder with 1/2 cup water in a small bowl. Add optional chili powder for a bit of extra kick - Keith and I both thought that this recipe could have used a bit more flavor.






Cut the carrots and celery into 2 inch long matchsticks, and line the bottom of the crock-pot with them. Add the beef brisket/roast - cut in half if you need to make it fit better. Do not cut it in more than two pieces, or you will be angry with yourself when you are fishing them out later.


Season the meat with salt and pepper and pour the beef broth sauce over the top of everything.






Cover and cook on low for 10 hours or high for 5. Always choose the low setting if at all possible - it makes the meat softer and more flavorful.



Walk away and enjoy your next 10 hours of freedom!





When the time is up, remove the meat and allow it to sit and cool on a plate or cutting board. Skim any fat off the top of the beef sauce and throw it out.


While the meat is cooling, slice up the bok choy into small, thin strips. Add the entire head to the crock-pot, cover, and cook on high for 10 minutes.





Shred the beef up with two forks while you wait for the rest of the mix to cook. Cut any long pieces up into bite-sized chunks. Scoop the meat back into the crock-pot and stir to mix everything back together. Cook for 5 more minutes.





Serve on buns, with a side of salad!


(I suggest small buns with small scoops for those watching calories. The magazine article claims that 1 serving has 479 calories - keeping in mind that they say this is only 8 servings.)