Tender Beef Tapas

Mark and I concocted this with a bunch of leftovers in the fridge, but now we will make it for real.  It’s like a street café tapas meal.  Awesome.

Sirloin Beef Roast

Salt and pepper

3 Small Onions

Sweet Marsala (the good stuff, again)

Water

English Muffins

Crumbled Gorgonzola

Fresh chopped parsley

Horseradish sauce (Honeybaked store, leftover from Easter)

Maple Chipotle Sauce (Stonewall Kitchen)

A-1 sauce (or any other sauce that’s been hanging around in the condiment bin)

Peel and halve onions.  Let beef rest at room temp for a bit, like 10 minutes.  Sprinkle with kosher salt and fresh ground pepper.  Toss the onions in a crock pot, add the seasoned beef on top, then add enough marsala and water to reach the beef, but not cover it.  Slow cook for 8 hours.  It will be tender enough to shred.

Toast the English muffins.  We used the weight watchers 1 point muffins.  On a small plate, place toasted muffins halves open-faced.  Top with hot shredded beef, gorgonzola, and a sprinkle or two of parsley.

The sauces make this.  Either drizzle them on top or pool them on the side as dippers.  The combo of the maple chipotle, horseradish sauce and A-1 with this is incredible.  The Stonewall stuff is pricey, around 8 bucks a bottle, but it’s darn good.