Jennifer Henry
Ingredients
14
Count
Ready In
250
Mins
Difficulty
Easy
Beef / Pork Dip Sandwich
Step 1
Place your meat into your slow cooker, mix together sauce ingredients (onion through salt and pepper) in a bowl, and pour over the meat.
Step 2
Cook on high for 4 hours (or low for 7 hours); remove the meat from the slow cooker, shred apart and allow to cool slightly.
Step 3
Place on your favourite buttered bread or bun with a slice of havarti cheese; place on a panini grill until bread is golden brown. Serve with the jus in the bottom of the slow cooker.
Chef Women of Grace
Ingredients
- › 1 Kg roast tenderloin (pork or beef)
- › 1 Cup Onion, chopped
- › 2 Cup Low sodium Beef Broth
- › 1/4 Cup Low Sodium Soy Sauce
- › 1 Tablespoon Worchestershire Sauce
- › 1 Tablespoon Dijon Mustard
- › 3 Cloves Garlic
- › 3-4 Peppercorns
- › 1 Bay Leaf
- › 1 Teaspoon Dries Thyme
- › to taste Sea salt & Cracked black pepper
- › Your Favourite Bread
- › Havarti Cheese
- › Unsalted Butter
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Jennifer Henry IMPORTANT TIPS FOR THE PERFECT SHELL: The right pie plate: Glass is the best pie plate since it heats slowly and more evenly. Ceramic is also a good option. And while all crusts will shrink a little when you bake them, metal pans shrink the crust unevenly, and you lose the nice fluted edging. Avoid a shrinking shell: don't overwork the dough. This will activate the gluten and make the pie shell shrink. It's best to chill the dough in the fridge BEFORE rolling it into the pie shape, and BEFORE putting it into the oven for about 10 minutes each time. Add a little weight: if you are using a cooked pie, you can add your filling and bake the pie as per normal - the filling will act as its own weight. If you are making a chilled pie, poke fork marks in the bottom and sides of your pie shell, place a piece of parchment paper on top of the crust and fill with beans. This weight will help the shell to maintain its shape. After baking, cool with the beans and remove only after the shell has cooled (about an hour or so). Don't rush the cook: bake @ 350°F until browned nicely (each oven will be different) - this can be 20-40 minutes for an unfilled shell, or twice as long for a filled one. Every pie will be different so allow yourself lots of time. Allow it to cool: Allow pies to completely chill on the counter, nice and slow, before putting it into the fridge. Fruit pies will have lots of juices that will soak up and slightly solidify over a couple of hours. Custard pies should be left to sit on the counter about 4 hours before putting into the fridge.
15 min
Easy
