3 June, 2021
Slow Cooker Dilly Bean Beef
I cooked today. Actually, I used my slow cooker today because it is hot. 32 degrees Celsius. This is a bit of a shock to the system – we had snow every 2 or 3 days up until a week or so ago.
We were talking to our landlord a month or so ago, saying how hot our place gets in summer and how we were going to just use the portable air conditioner we have rather than the window ones we bought years ago because we don’t want to mess up the new window frames. He optimistically said that with the new windows, we would probably be able to just use fans. That would be a no. It is so warm the cats are laying in the doorway of the room with the air conditioner in it. Normal cats sleep in sunbeams – mine are not interested in that business, thank you very much.
It’s hot enough I didn’t even want to barbeque and I used the air conditioning in my car when I drove today, instead of just opening all my windows. Utter madness!
I was looking through an older cookbook that I borrowed from a friend and found a recipe for Hot Beef Sandwiches cooked in dill pickles and tomatoes and other things. I have dill pickles, but more importantly, I have dilly beans I made a couple years ago. This seemed like a pretty good way to use a jar. I actually added some leftover onion, tomato and a single piece of a dill pickle I had left over from burgers we had the other night, so technically there are tomatoes in this, but it’s 3 slices of one tomato, probably not enough to affect the flavour – just enough to help keep the fridge cleaned out. I had burger buns from a couple nights ago, also, so there was no need to make any more. All set, minimal effort – no oven time!
- 1 lb (or more, depending on how many you’re feeding) of beef. I used stew beef since it was going into the slow cooker and would be shredded. Don’t use an expensive cut, let the slow cooker do what it’s best at.
- 2 cups of dilly beans with brine – or dill pickles, or pickled jalapenos (tamed or not)
- 1 medium onion, sliced into rounds
- you could also add garlic – I didn’t because the dilly beans were full of garlic
Simple to do, just put everything in the slow cooker, pop on the lid and let it cook for 4-5 hours on high or 7-8 hours on low. This may change depending on whether you’re using chunks like I did or a big roast in one piece. Mine only took about 4 hours.
To serve, I drained off the juice, shredded the beef, piled a good amount on a burger bun and added whatever toppings anyone wanted. There was lettuce, tomatoes, fresh onions, mayonnaise, mustard – the usual suspects. I kept it simple and just added mayonnaise and had a salad on the side.
Because I used dilly beans, there was garlic and spices in the brine and they added a little kick to the flavour – not spicy, but very flavourful.
I imagine, if you were so inclined, you could use the juice that was drained off as an au jus to dip your sandwich in.
If you wanted to make this low carb or keto, skip the bun and use a lettuce wrap, or a low carb wrap, or a keto bun or in a ‘bowl’. It is a bit salty, which certainly fits the keto need. (Helped to replace what I lost being so overheated today 🙂 )
This is a sort of tamed Mississippi pot roast, and I’m not mad about it at all.