October 8, 2013 by Sara Kreidler
This post is a wee bit overdue, but better late than never, right?
The home canning party was a success! I hosted a great group of folks who asked lots of good questions and kindly listened to me ramble on for three hours about the joys of home canning (perhaps because I plied them with pickles and tomato jam and wine?). And, as promised, I totally spilled something on myself within the first 15 minutes of class, but fortunately my buddy Mandy jumped in and wiped it up. Mandy also snapped the above action shot of yours truly (pro-tip: have awesome friends like Mandy by your side)! If you missed the party, here is my recipe for canned pickled hot peppers, and my general canning instructions.
And so now the burning question (ha!) is: what the heck does one do with a stash of pickled hot peppers? As I mentioned in prior posts, I use my pickled hungarian hot wax peppers all year to top off salads, sandwiches, pizza, and hot dogs. I like to add the pickled jalapeños to big pots of chili, and I eat them on tacos, nachos and the like. I also like to chop up the peppers and add them to scrambled eggs or to an opened jar of salsa that I want to make a little more spicy.
One of my favorite ways to use up pickled hot peppers is to make spicy beef dip sandwiches. This recipe requires very little in terms of prep time, you can make it on the stove top, in the oven or in a crock pot (see notes at end of the recipe for those variations) and for the bulk of the cooking time you really don’t need to tend to it much at all. You can also make it a day or two in advance and it will be even better after it has had some time in the fridge to let the flavors meld. I like to serve this spicy pulled beef as shown here, on toasted rolls with melted provolone and the spicy cooking juices on the side for dipping, but I’ve also served it over egg noodles or mashed potatoes and it is quite tasty those ways too.
Spicy Beef Dip SandwichesAdapted from The Pioneer Woman Cooks
- 1 quart whole roma tomatoes (or crushed tomatoes), with juices
- 3 pound chuck roast
- Salt and pepper
- 3 tablespoons olive oil
- 1 onion, thinly sliced into half moons
- 2 teaspoons oregano
- 1 quart beef stock
- 1 pint pickled hot peppers (such as hungarian hot wax or jalapenos), brine reserved
- Hoagie rolls
- Softened butter
- Garlic powder
- Sliced provolone cheese
- Pour whole roma tomatoes and juices into a mixing bowl. Using clean kitchen shears, cut the tomatoes into small chunks and set aside. Note: if using crushed tomatoes, you can skip this step.
- Pat the roast dry and season all sides liberally with salt and pepper.
- Heat olive oil over medium high flame in a dutch oven (or other heavy-bottomed pot with a lid). Using tongs, place roast in the pot and brown all sides of the roast (this will take a few minutes on each side; don’t rush it). When roast is nicely browned on all sides, transfer it to a plate. Add onions to the pot and cook, stirring often, until translucent.
- Add tomatoes and juices, beef stock, oregano, and pickled hot peppers with a bit of the brine from the jar (start with about 1/4 cup of brine) to the pot, stir to combine and bring to a simmer. Return roast to the pot, cover and reduce heat to low. Cook over a very low flame for about 4 hours or until the meat falls apart when pierced with a fork. Depending upon the shape of your roast and the size of your pot, you may want to turn the roast every hour or so, so that each side of the roast has some time submerged in the cooking liquid. About half way through the cooking time, taste test the cooking liquid; add more salt if needed, and if it is not spicy enough for your liking, add some more of reserved brine from the pickled hot peppers in small increments until you achieve the level of heat you like.
- When the meat is fall-apart tender, carefully transfer the meat to a platter and allow to cool. Allow cooking juices to cool as well. Once meat is cool enough to handle, use two forks to shred the meat. Skim as much fat as possible off of the cooled cooking juices before returning the shredded meat to the pot. Bring contents of the pot back up to a simmer.
- Preheat oven to 425 degrees. Cut hoagie rolls in half lengthwise, place rolls cut side up on a baking sheet. Spread softened butter on the rolls and season with garlic powder. Toast rolls in the oven for 10 minutes, or until golden brown along the edges.
- Remove toasted rolls from the oven. Turn on broiler. Remove the roll tops from the baking sheet, leaving only the bottoms. Use a slotted spoon to transfer shredded beef (mixed with onions, peppers and tomato pieces) to the bottom piece of each toasted roll. Place a slice or two of provolone on top of the meat. Return baking sheet to the oven, and broil for 30 seconds to one minute, watching carefully the whole time, until the cheese has melted. Remove baking sheet from the oven and transfer sandwiches to plates. Place toasted roll tops on each sandwich. Ladle cooking juices into small bowls to serve alongside the sandwiches, for dipping.
- You can certainly use a mix of peppers if you prefer — half of a pint of hungarian hot wax and a half of a pint of jalapenos, for example. For a less spicy beef dip, reduce the amount of peppers and brine I call for in the recipe.
- If you want to make this in a crock pot, follow steps 1-3, then transfer sautéed onions and the browned roast to your crock pot, add all of the ingredients listed in step 4 and proceed to cook the roast in the crock pot (it will take about 4 hours on high and 6-8 hours on low) until meat is fork tender. Follow the rest of the directions as stated.
- If you want to make this in the oven, be sure to use an oven-safe pot with a lid, preheat oven to 300 degrees, follow steps 1-4 on the stove top but when you return the roast to the pot during step 4, cover the pot and place it in the oven. Cook in the oven for about 4 hours or until meat is fork tender. Follow the rest of the directions as stated.