Wednesday, December 26, 2012

Citrus Pulled Beef Appetizer.

I have experimented with a variety of pulled beef recipes, with most of them prepared in the crock pot.  For this recipe, I wanted to make a smaller quantity for an appetizer, so decided to roast a smaller piece of meat in the oven.  Our family's usual favorite is Tangy Pulled Beef, which has a little zing with pepperocini added as the meat finishes cooking.  For this dish, I wanted something a little fruity and after seeing a Whole Foods recipe for a cranberry pulled beef, decided to see what I could create.  I reached for a can of cranberry sauce and used ingredients I had on hand to make this dish - and it's a keeper.

  • 1 – 1.5 pound beef roast
  • salt
  • pepper
  • 2 Tbsp olive oil
  • 1 can whole berry cranberry sauce
  • ¼ cup orange juice
  • 1 or 2 clementine or Satsuma oranges (or one small can mandarin oranges, drained)
  • crusty bread

Generously sprinkle salt and pepper all over roast. Heat oil in dutch oven, and brown roast on all sides. Transfer meat to an oven-proof baking dish that has a lid.  Add cranberry sauce and orange juice to browning pan.  Stir while the mixture comes to a boil.  Remove sauce from heat and pour over roast.  Cover baking dish with foil and then the lid, for a tight seal.  Bake at 350 degrees for 2-2.5 hours, until meat can be easily shredded with a fork.  Peel and separate oranges into segments.  Cut segments in thirds, and gently toss into meat. Serve on bread, either open-faced or as bite-sized sandwiches.

No comments:

Post a Comment