Chuck of the Sandwich Islands

What else would you call a chuck roast done in a “Hawaiian style”?

“Sandwich Islands” was the name given to the Hawaii by James Cook in 1778. This fantastic meat dish provides a great feast on rice. It also will provide many a great pulled meat sandwich! Tonight’s dinner comes from a crock pot version of the sauce we built for the beef short ribs.  It has a sweet touch often found in Hawaiian pork meals.

 

It all starts with a beautiful piece of meat on sale! (What a good opener for a porn video) When you find a nice thick cut like this please think “low and slow”. Well silly you, of course I’m referring to a slow cooker. Plan on this cooking on low for about 10 hours for an unbelievable taste and texture. Oh You’re gonna like this one!

Ingredients:

3.5 lbs chuck roast (thick cut)

4 – 5 yellow onions cut into large chunks

4 cloves of garlic chopped

1 inch piece of fresh ginger peeled and sliced

1 ½ cup low sodium beef stock

1 cup Teriyaki sauce

1 cup prune juice

½ cup of all-purpose flour

½ tsp salt (and pepper to taste)

Directions:

Since this has to be started very early in the morning because of the cooking time, please do your cutting the night before!

Chop the onions, garlic, and ginger and place in zipper bags. Cut up the chuck roast into meal sized portions and trim most of the fat or gristle, wrap in plastic wrap and let refrigerate overnight.

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In the early morning, wipe out the slow cooker and spray it well with cooking spray. Dump the bags of onion, garlic and ginger into the cooker and set on LOW heat.

In a large bowl mix the beef stock, teriyaki sauce and prune juice. Whisk until well mixed. Pour most of this over the vegetables in the pot.

Heat oil in a large skillet over medium high heat. Take out the meat.  On a platter or large plate, mix the salt + pepper into the flour.  Roll each piece of meat until covered in this mixture and then brown in the skillet. (about 8 minutes each) This will take a couple of batches. You do not want to crowd them.  Brown on every side and end. When each is done, set them in the cooker.

Give the last of the liquid mix a whisk and drizzle over the meat. Cover and let the appliance do the work for 8 – 10 hours!

When meat is done, remove with a slotted spoon and loosely cover with a sheet of foil. Strain out the liquid into a sauce pan (about 3 cups). Heat this to boil and let cook down to half. This will produce a nice thick sauce. While that is cooking down, slave fixed some white rice and some Brussels sprouts.

This makes a great meal and the remaining meat can be fork separated to make great BBQ like sandwiches. The aroma will bring desires of outdoor cooking and eating out on the deck with friends!

For our music: https://www.youtube.com/watch?v=XCW1i5HQ0o0

Serving my Master Indy

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 

by 

Dan White http://www.amazon.com

/dp/B00F315Y4I

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