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Chapter 1:
It all started with a package in the mail. I ordered and received some "MOO JUS" from www.MadHunkymeats.com see I had heard rumors of this magical elixir. I have been taking bottom round roasts, rump roasts, and heel roasts, brining them in moo jus, and then popping them into the pressure cooker to get delicious shredded beef for enchililadas, nachos, meat pies etc. So I have Moo Jus. It is wonderful, but time to get past beefy nachos.
What's past nachos? The ultimate sandwich.
I GIVE YOU UPDATED ROAST BEEF & CHEDDAR
Took a heel roast, bathed it in Moo Jus per instruction for 24hrs. Threw it in the instant pot and got my oh so TASTY & tender beef. Shredded it up and on to the next step.
Started caramelizing an onion. Nothing out of the normal here but right before it was done I de-glazed with a thin Carolina BBQ sauce from 'Fire and Smoke Society'.
Next made a sharp cheddar cheese sauce with a couple of huge dollops of regular old Beaver™ horseradish.
Now it was time to build. Got some lovely artisan sourdough from the farmers' market. Laid down the caramelized onion. Topped that with shredded/chopped beef. Then a large(the kind that pays the cardiologist to do his job) scoop of horsey-cheese sauce.
I give you what I am calling the "EL GUAPO GRANDE"
beefandcheddar1.jpg
beefandcheddar2.jpg
Chapter 2:
BURP!
It all started with a package in the mail. I ordered and received some "MOO JUS" from www.MadHunkymeats.com see I had heard rumors of this magical elixir. I have been taking bottom round roasts, rump roasts, and heel roasts, brining them in moo jus, and then popping them into the pressure cooker to get delicious shredded beef for enchililadas, nachos, meat pies etc. So I have Moo Jus. It is wonderful, but time to get past beefy nachos.
What's past nachos? The ultimate sandwich.
I GIVE YOU UPDATED ROAST BEEF & CHEDDAR
Took a heel roast, bathed it in Moo Jus per instruction for 24hrs. Threw it in the instant pot and got my oh so TASTY & tender beef. Shredded it up and on to the next step.
Started caramelizing an onion. Nothing out of the normal here but right before it was done I de-glazed with a thin Carolina BBQ sauce from 'Fire and Smoke Society'.
Next made a sharp cheddar cheese sauce with a couple of huge dollops of regular old Beaver™ horseradish.
Now it was time to build. Got some lovely artisan sourdough from the farmers' market. Laid down the caramelized onion. Topped that with shredded/chopped beef. Then a large(the kind that pays the cardiologist to do his job) scoop of horsey-cheese sauce.
I give you what I am calling the "EL GUAPO GRANDE"
beefandcheddar1.jpg
beefandcheddar2.jpg
Chapter 2:
BURP!
<-- that's me right now. Looks/sounds amazing. I'll have to give that a try when I can find a good beef roast on sale. 
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