Pepper Beef
Fire up a grill to around 275° and cook either raised direct, indirect or direct with a small fire. Take the internal up to about 150° - 160°, just enough to get a light smoke and some good color, then move them to a covered roaster, a Dutch oven or even a CrockPot. As an alternate you can bake the roast at 275°, or pan sear for color in a heavy skillet. You are only building color, the braising step will tenderize the meat.
Mix the braising liquid below, add to the beef then braise at 250° - 300° until they are fork tender and pull apart with little effort. This can take several hours. With smaller roasts this can be done in a foil pouch or tray, but some type of slow cooker works better so you can turn the roasts without worry of a leaking seam.
When the meat is fork tender, remove the meat to a cutting board or tray, remove veins of fat while shredding the meat. Remove the peppers to a separate bowl, and pull off the stems. Use a fat separator on the broth, (or chill overnight and skim the fat), then return the meat and peppers to the broth and keep on warm for about 30 minutes to an hour.
This meat is great for sandwiches using those crunchy hard rolls. Add some of the peppers, then use the broth for dipping. The meat mixture will keep in the fridge for 4 days, and it freezes well.
1 jar of the pickled pepperoncini with the juice
1 can of beef broth (chicken broth can be used too)
1 package Lipton onion soup mix
1 package of Good Seasons Italian salad dressing mix.
2 tablespoons of Worcestershire
1 tablespoon Italian herb seasoning
Depending on the type of vessel you are braising in you may need to add more broth, some water or beer until the level looks good, about 1/2 to 2/3 of the roast covered. Sample the broth for saltiness and you may choose to add additional water rather than more broth.
Toppings:
Pepperoncini
Roasted red peppers (in the jar or fresh)
Giardinera
