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Pepper Stout Beef!!

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loveTheEgg
loveTheEgg Posts: 573
in EggHead Forum
Crack in a pan! :-)
Brandon, MS
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  • hapster
    hapster Posts: 7,503
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    Looks great!

    Make sure and post some pics of the pulled finish product...
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
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  • loveTheEgg
    loveTheEgg Posts: 573
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    Served over rice!! Awesome!!
    Brandon, MS
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  • Botch
    Botch Posts: 15,471
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    I'm unfamiliar with this recipe; in the first shot, it looks like the beef is well-cooked and browned, but the veggies look almost fresh (they look cooked in the last shot).  Are they added towards the end?  
    _____________

    Remember when teachers used to say 'You won't have a calculator everywhere you go'?  Well, we showed them.


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  • loveTheEgg
    loveTheEgg Posts: 573
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    Here is the recipe

    Take a 4lb chuck boneless roast and season with pepper(don't be shy) and sea salt

    Cook a 4lb chuck boneless roast until 165 IT OR about 4 hours at 255 indirect

    Meanwhile in a roasting pan cut up 1 big green bell pepper 1 big red bell pepper 1 big red onion. Put in pan. Cut up 1 jalapeño pepper (remove seeds if u don't like it got) put in pan. Pour 1 beer of your choice in pan. 1/4 cup of Worcestershire sauce in pan. 3 teaspoon of garlic in pan.

    After meat hits 165 put on top of veggies and cover tight with foil.

    Bump egg up to 350 degrees and put pan in egg for 3 hours.

    Pull pan out off egg uncover and sherd beef then mix all together.

    If there is a lot of liquid left put back on egg uncovered for 30 min to reduce liquid.

    I serve over rice or u can make a great sandwich.

    You've guy to try it!! Good luck!
    Brandon, MS
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