Shredded Beef - Freezer Meal

Many of the many freezer meals prepared at the Kansas Farm
Bureau "Train the Trainer" session. 

Freezer meals are a popular food concept  now. The idea of quick weeknight meals after a few hours of prep ahead on the weekend makes sense. Even though I have more week day time for food prep now, I'm enjoying the convenience of having a supply of freezer meals for quick preparations.  

 

Recently I attended a session by Chef Alli on Freezer Meals. Sponsored by Kansas Farm Bureau, and called Train the Trainer, it was aimed to Family and Consumer Sciences teachers and Extension agents as well as involved community members or County Farm Bureau board members. Our Greenwood County group was the high school FACS teacher, the K-State Research and Extension county FCS agent, our Farm Bureau county coordinator and myself. We had a great time learning more about telling the agriculture story, how the food produced in Kansas is viewed around the world, and hearing from some women ag producers who do a good job of telling their story. The afternoon with Chef Alli was a hands-on demonstration of how to share the story of ag products through food preparation. 

Our Greenwood County crew

Each group prepared 4 of the provided 10 meal packages and each person had 4 meals to take home. The preparation method uses lots of plastic bags to contain the ingredients for freezing, but I think at home some freezer-oven cookware could also be used. Here's one of the recipes our family enjoyed. It made a very tender and tasty beef roast with ingredients I usually have. Using the slow cooker made it especially simple. I cooked the meat all day Saturday, shredded it in the late afternoon and prepared the sandwiches on Sunday. I'll do this recipe again even without the freezer assembly. 

Our preparation at home, hamburger buns instead of
hoagies, with BBQ sauce, onions, beef and cheese. 

Lazy-Butt Pepperoncini Beef Subs

Freezer Prep:

1. Add the following ingredients to a gallon bag and massage to combine:

            4 cloves peeled garlic

            2 cups pepperoncini with juice

2. Add 1 chuck roast (3-4 pounds) to prepared ingredients in gallon bag, then massage bag to combine ingredients with roast; seal bag.

3. Cut 6 slices provolone cheese in half to make 12 elongated pieces, then place into a new quart bag; seal bag, then attach cooking directions label

4. Place both bags of ingredients into new gallon bag and seal.

The prep is simple. Thaw in refrigerator 1-2 days before cooking.

For these beef subs you will need to purchase hoagie buns and make Caramelized Onions (recipe below).

 Place roast and contents of bag into a greased slow cooker; cover slow cooker and cook on low setting for 7-8 hours, or until beef shreds easily with a fork and is very fork-tender. Brush hoagie buns with olive oil and place onto a baking sheet; bake in preheated 375 degree oven for a few minutes until toasted. Dress buns with a bit of bbq sauce; top with caramelized onions (recipe below), warm shredded beef, and provided provolone slices. Pop subs into a very hot oven for just a few minutes until cheese melts. Serve at once! 

Caramelized Onions

Thinly slice 2-3 pounds yellow onions. In a large, heavy skillet, heat 2-3 Tbs. canola oil over medium high heat; add onions to pan and sauté, stirring, until onions begin to soften. Reduce heat to medium low; add a splash of white wine, a splash of good balsamic vinegar, and 1-2 Tbs. dark brown sugar. Cover pan and cook low and slow until onions are a deep golden brown in color, stirring often. Season to taste with kosher salt and freshly ground black pepper.

Good served with baked beans and coleslaw 

Jan’s Note: I reduced the amount of onions to what would be needed for one meal for our family (6 sandwiches) and used 3 large onions. Then as the remaining meat was used for sandwiches, I caramelized more onions as needed.