The Ski season is not over yet here, even tho it’s officially the first day of spring today. There s still snow to shovel. The other weekend we had a ski weekend up at the UP at a friends cabin. I made this crock pot shredded beef the night before, and packed it to go. I bought like four pounds of beef roast and cooked it in the crock pot for 10 hours on low.
Slice up the meat into several chunks and mix with; One can cream of condensed tomato soup, one diced onion, five diced garlic cloves, 2 tablespoons Worcestershire sauce, 2 teaspoons celery salt, 2 tablespoons Sriracha sauce and one packet of french onion dip mix. I mashed up the meat with a mashed potato masher and kept all the juice with it. It had a great flavor and simple to reheat on the stove top. I like to put some coleslaw on top of the beef. It was great after a day of skiing, a tasty beer sitting by the fire-place.
The images were shot in the studio for a client packaging, I thought you might find them tasty looking:) This recipe is defiantly a repeat for another ski weekend coming up.
Food Stylist: Melinda Hutchison
If you’re looking for some comfort meaty craving, I say go for a classic recipe. It could be that antidote for the winter blues. Well, there is nothing like a meatloaf, lots of meat and left overs. This recipe with the cider, prunes and Worcestershire sauce adds a hint of sweetness. Baking the meatloaf without a loaf pan gives you lots of browned crusts. I also like the rawness of mixing the meat together with your hands, truly hand-made.
- 1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
- 1/3 cup whole milk
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 medium celery rib, finely chopped
- 1 medium carrot, finely chopped
- 2 tablespoons unsalted butter
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cider vinegar
- 1/4 teaspoon ground allspice
- 1/4 pound bacon (about 4 slices), chopped
- 1/2 cup pitted prunes, chopped
- 1 1/2 pounds ground beef chuck
- 1/2 pound ground pork (not lean)
- 2 large eggs
- 1/3 cup finely chopped flat-leaf parsley
Preheat oven to 350°F with rack in middle.
Soak bread crumbs in milk in a large bowl. Meanwhile, cook onion, garlic, celery, and carrot in butter in a large heavy skillet over medium heat, stirring occasionally, 5 minutes. Cover skillet and reduce heat to low, then cook until carrot is tender, about 5 minutes. Remove from heat and stir in Worcestershire sauce, vinegar, allspice, 2 teaspoons salt, and 1 1/2 teaspoons pepper. Add to bread-crumb mixture.
Finely chop bacon and prunes in a food processor, then add to onion mixture along with beef, pork, eggs, and parsley and mix together with your hands.
Pack mixture into a 9- by 5-inch oval loaf in a 13- by 9-inch shallow baking dish or pan.
Bake until an instant-read thermometer inserted into center of meatloaf registers 155°F, 1 to 1 1/4 hours. Let stand 10 minutes before serving.
RECIPE BY IAN KNAUER