In each of my monthly emails, I’ll share Civil War history, recipes for foods noted in Bitter Medicine, and interesting facts from the period. This month I’m sending one of Hannah’s recipes. As Bitter Medicine readers know, Hannah is an excellent cook with a focus on comfort food, but her 1865 kitchen isn’t what we’re used to today. As with all of Hannah’s recipes, I’ve adjusted the ingredients and process to accommodate the ease of cooking we enjoy today. Few of these ingredients would have been available to Hannah, but they are to you. 😊
Shredded Beef & Gravy
You’ll need a crockpot, saucepan and a small bowl or cup.
Ingredients:
3-4 Pound Chuck Roast
Steak Seasoning (Montreal or your preferred steak seasoning)
2 Tablespoons of Worcestershire Sauce
1-1/2 Cups of Beef Broth or Beef Bouillon
3-4 Tablespoons of Cornstarch (depending on your gravy thickening preferences)
1/2 Cup of COLD Water
Directions:
Spread a generous amount of steak seasoning on both sides of the chuck roast and place in crockpot.
Cook in crockpot on low for about 5-6 hours, no water, just the beef. Meat will be done when it falls apart when pulled with two forks.
Remove meat from crockpot and allow to cool for 5-10 minutes on a separate plate, so it’s not too hot to handle.
Shred meat with forks, tossing out fat sections. Transfer the juice in the crockpot to a saucepan.
Return the shredded beef to crockpot.
To the beef juice in your saucepan pan, add about 1-1/2 C of your favorite beef broth (beef bouillon works well too)
Add 2-3 Tbs. of Worcestershire sauce.
Allow this gravy to simmer on the stove while you make the following:
In a small bowl, spoon 3 Tbs. cornstarch and add 1/2 C of COLD water.
Pour the well-mixed cornstarch and water into your simmering saucepan.
Increase heat to medium and bring gravy to boil.
Allow gravy to boil for 1-2 minutes, stirring constantly until thickened.
Add gravy to the crockpot with the shredded beef and serve or keep warm the crockpots until you’re ready to serve.
Best served over mashed potatoes or noodles.
Note: Shredded Beef and Gravy freezes well.
I have kitchen tested this recipe. I hope you like it as much as Katie Harris does!