DISCLOSURE: I have been provided product by Stubb’s in exchange for this recipe. No other compensation has been provided. Stubb’s will be providing the same to my giveaway winner.
This post and giveaway are sponsored by Stubb’s Legendary Bar-B-Q
So, the latter half of June hasn’t exactly been conducive to blogging. I came down with a cold, and ended up taking an afternoon off work at one point. I’m getting to that age where I no longer feel the desire to push myself through it, and instead, prefer to try and rest.
That, and I get irked with people who come to work sick, so I try not to be a hypocrite about it myself. Add in a time-sensitive data entry project, and the last two weeks have been exhausting.
Which is why I turned to my slow cooker for these Slow-Cooked Shredded Beef with Potato-Corn Cakes. The 4th of July is coming up, and nothing says Americana like shredded meat with barbecue sauce.
When I was contacted by the folks at Stubb’s, I jumped at the chance to work with them. Jay is a condiment junkie, barbecue sauce being his absolute favorite thing to put on just about anything. We usually have about 5-6 different varieties in our fridge at any given time, Stubb’s being in the regular rotation.
And even though I am of the vinegar-based barbecue sauce preference, I like Stubb’s for their varieties, as well as the fact there’s no junk in them. No high-fructose corn syrup, no MSG, and you can pronounce all the ingredients on the label. The entire line is also certified gluten-free, and is the only national barbecue sauce brand to carry that certification.
My wish was to buy and smoke a brisket, but alas, there is only so much time during the weekends, and I don’t have six-plus hours to tend to a smoker. Instead, I went the multi-tasker’s route, and dug out the slow cooker. I like it, especially if you’re entertaining, as you can work on your sides or visit with your guests while the meat is cooking.
Or, like me, you can clean and re-clean the kitchen, and work on dessert while the meat cooks! The only downside? About an hour before everything was ready, both Jay and the bambino kept hounding me about when we could eat!
And with good reason.
This is some good stuff! I shamelessly admit, it took me less than 10 minutes to clean my plate.
Have you tried Stubb’s sauces before? Would you like to? Leave me a comment for a chance to win a few coupons for free Stubb’s products yourself!
I’ll keep it simple as always, but head over to their website and tell me either what you’d like to make from their recipes, or what sauce/other product you’d like to try.
DETAILS: This giveaway will run until 6:00 PM CDT, Friday, July 3rd, 2015. A winner will be chosen using a random number generator, and have 48 hours to respond. Failure to respond will result in another winner being chosen. This giveaway is open to US residents only.
For the Shredded Beef:
- 2-3 lb. chuck roast
- 1/4 C dry rub, store-bought or homemade
- 2 Tbsp. olive oil
- 2 C beef stock
- 1/2 to 1 C Stubb's Hickory Bourbon Bar-B-Q Sauce
For the Potato-Corn Cakes:
- 2 C mashed potatoes
- 2 C corn, fresh or frozen (thawed)
- 1 C shredded pepper-jack cheese
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/3 C cornmeal
- 1 large egg, lightly beaten
- Olive, canola, or vegetable oil, for frying
- Chopped flat-leaf parsley, for garnish
- Place the roast on a cutting board or work surface. Spread half the rub over top, pressing into the meat. Flip over and repeat with the remaining rub.
- Heat the olive oil in a large skillet over medium high heat. Add the roast, and cook for 3-4 minutes, or until nicely browned. Flip over, and cook 3-4 more minutes.
- Place the roast in a slow cooker, pouring the beef stock over it. Cook for 4-6 hours on high, or 8-10 hours on low.
- Once the roast is cooked, remove it from the slow cooker, discarding all but 1 cup of the liquid. Shred the beef using 2 forks, using the remaining cooking liquid to moisten as necessary. Once the beef is shredded, mix in 1/2 to 1 cup of Stubb's Hickory Bourbon Bar-B-Q Sauce, then return the beef to the slow cooker to keep warm while preparing the potato-corn cakes.
- In a large mixing bowl, combine the potatoes, corn, cheese, onion and garlic powders, cornmeal, and the beaten egg. Mix well.
- Heat 1/4 C oil in a large skillet over medium heat. Using a large (3 Tbsp.) scoop, place the potato-corn mixture in the skillet, and press down so that each cake is about 1/4-inch thick. Fry 4-5 minutes per side, or until crispy brown and heated through. Drain on paper towels.
- To serve, place 3-4 potato-corn cakes on a plate, topping with some of the shredded beef mixture. Garnish with additional barbecue sauce and parsley.
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