There’s a local restaurant supply company called ‘Smart & Final’ in our area that I frequent for a few items. This isn’t unusual, many people who cook go to a lot of sources for what they need. However, I ran into a couple of Cal Poly students obviously lost in a sea of questions and doubts. They were sent to find some ‘seasonings’ for a barbecue and had no idea where to start. Oh, where to begin. After asking a few questions, it was apparent that they had been asked to get more than seasonings… but after a few suggestions on my part they were off and running.
However, it made me wonder: does anyone know how to cook anymore? And no Melissa, you don’t put beef through a shredder to ‘shred it’… was she kidding?
Actually shredding beef is rather simple and it is necessary to make my Grandmother Mimi’s ‘Barbecued beef sandwiches’ which are legendary in our family… as is her sauce which I will never put on line. To shred beef, it must first be cooked very slowly. A crock pot serves this purpose. Some folks like to emerse the meat in stock and seasonings, others like to cook the meat slowly in it’s own juices. I prefer the former as the latter tends to overly toughen the exterior of the meat. The cooking has a remarkable side benefit, it leans out the meat by reducing ( cooking) out the fat.
The seasonings one can use in the slow cooking process are many: onions, garlic, cumin, coriander, cayenne pepper, tarragon, lemon peel, cilantro, thyme, oregano, ginger. I have even seen recipes that call for allspice ( called Paprika in Jamaica – confusingly enough – I am told) , lime juice, various fruits, cinnamon, soy sauce, Worcestershire sauce, and dill. Of course, everyone says “salt and black pepper to taste.”
So what will I be making with five pounds of shredded beef? Quite a lot actually, I’ll whip up some Chimichangas and Philly Cheese steak Pirogies for starters. This can be made Jenny Craig compliant and portion controlled … or be that once a week extravagance.
Learn to cook, it will open a new world to you. Besides, you’ll save money and have fun too.
Roger Freberg
