Pork Sirloin smothered in Apple Cider, Ale and Mushroom Gravy

[fuentejps]

Wolf, im going to try it tomorrow. How should i servre it, like maybe over rice and add in carrots and brocolli about the 4hr mark.

[WolfeMan]

Originally Posted by fuentejps

Wolf, im going to try it tomorrow. How should i servre it, like maybe over rice and add in carrots and brocolli about the 4hr mark.

You're talking about the beef and cider right? Um...I would definitely add onions and garlic from the beginning...then it's up to you from there......depending on how you want to eat it...if you want it more like a pot roast, I'd add in some tomato paste, couple bay leaves, celery at the beginning and carrots and/or potatoes mid way through the cook. Cider alone maybe too sweet (unless you like sweet), if you do use all cider, if not add in some leftover coffee (trust me, you'll never taste the actually coffee, but it provides a base and cuts the sweetness) or a beer, especially a dark beer with beef! I'd normally say a red wine with beef, but not with cider.

If you want to eat it more like pulled beef, like on a sandwich, or on top of rice, like you suggested, then I'd go with the cider, little apple cider vinegar again to cut the super sweetness, coffee or beer, then bell peppers, onions, garlic, similar to the Pepper Stout Beef. Or if you want to take it to a different dimension, you could make sort of a sloppy joe out of it, by adding a bottle of Chili Sauce to the mixture.

[fuentejps]

ok wolf, heres my intention. to eat it like a stir fry over rice. so om thinking, big beef roast simmered in appl cider and vinegar, w/ carrots and brocolli servered over rice./ like tear it up then over rice. i was thinking maybe thikin the broth as well. what would i do that with

[WolfeMan]

Originally Posted by fuentejps

ok wolf, heres my intention. to eat it like a stir fry over rice. so om thinking, big beef roast simmered in appl cider and vinegar, w/ carrots and brocolli servered over rice./ like tear it up then over rice. i was thinking maybe thikin the broth as well. what would i do that with

Ahh, okay. Pick a nice marbled chuck roast, that mixed with the vinegar and cider will give you more than enough broth and flavor! Cook until almost fork tender, then add the carrots and continue cooking until the meat and carrots are tender. Shred the meat and then put it back in the broth, then add the broccoli and let steam for a few minutes. I like broccoli crisp, but tender....if you like it softer add it sooner!

Since you're making it like a stir fry, a little hoisin, oyster or soy sauce would be a nice addition. As well as some ginger root added earlier in the cook and maybe a small amount of sesame oil too! Just a couple thoughts to give the stir fry a little Asian flare, if you like that sort of thing........maybe even a nice sliced green onion and/or toasted sesame seeds on top of the plated meal for a nice garnish.

Hope this helps!! Now, I'm starving....just me and my daughter for the next week, so we'll be cooking 'kid' stuff!!! Mom's out of town!!!! YAYYY!!!

[TAM63]

A tip with broccoli I use sometimes if you're doing whole stalks - take a carrot peeler, and just lightly peel the stem. That way, the stem cooks quicker and is tender before the florets get all mushy.

Works wonderfully for asparagus too, since the tips tend to cook quicker.

[doingtimeonmyass]

Originally Posted by TAM63

A tip with broccoli I use sometimes if you're doing whole stalks - take a carrot peeler, and just lightly peel the stem. That way, the stem cooks quicker and is tender before the florets get all mushy.

Works wonderfully for asparagus too, since the tips tend to cook quicker.

That's a good tip. I recently bought some asparagus from a local produce market that was the largest diameter I have ever seen. I kid you not, it must've been 3/4" in diameter. The cashier told us about using a carrot peeler to lightly shave the sides and it was some of the best asparagus we've had.

[TAM63]

Yep, the large asparagus can be even better than the skinny stuff prepared that way.

I just mix a little butter, little lemon juice and some cracked pepper as a simple sauce.

Now I'm hungry.

[fuentejps]

i made a killker 15bean soup yesterday turned out fantastic.
i put a 1/2 bonless ham in.
added damn near everty spice i had, awesom.

wolf, my roast is on.
big ass beef roast
covered w/ cider
red wine vinegar
bay leaves
garlic
thyme
pepper
oniopns
dried scallions
will add carrots and broc later
gonna shread and serve over jasmine rice

[Wesley]

Mr Wolfe,
I really enjoy your website and your contributions here.
What kind of grill do you use?

[WolfeMan]

Originally Posted by fuentejps

i made a killker 15bean soup yesterday turned out fantastic.
i put a 1/2 bonless ham in.
added damn near everty spice i had, awesom.

wolf, my roast is on.
big ass beef roast
covered w/ cider
red wine vinegar
bay leaves
garlic
thyme
pepper
oniopns
dried scallions
will add carrots and broc later
gonna shread and serve over jasmine rice

I don't know what sounds better.....the roast or the beans???? I love both AND I love jasmine rice as well!!!! Where's my invite?

Originally Posted by Wesley

Mr Wolfe,
I really enjoy your website and your contributions here.
What kind of grill do you use?

Thank you, I LOVE this site.....and I'm glad I'm able to contribute!!

I am cooking on Weber's.....when I grill, I use a Weber Performer and for smaller meals a Weber Smokey Joe Gold. When I'm smoking and making BBQ I use 2 Weber Smokey Mountains.