Time to sack up, march bravely into the unknown, and emerge with a new way to prepare the King of All Beef.
Yes, we know: “Au Jus” means “with juice,” and occasionally you see a menu with prime rib or a French dip sandwich saying “With Au Jus.” If you’re the kind of wiseass who has to say, “Oh, it comes with with juice?” try not to imagine going to Cocina Kitchen Restaurant on the corner of Table Mesa Road and Plaza Square Drive after stopping at the automatic ATM machine. It’ll be messy if your head explodes.
All chop suey is American chop suey: Chop suey was (probably) invented in New York City in 1896. Oh well.
I love corned beef, but I’m not a fan of the mushy cabbage and veggies you get when it’s all prepared in the same slow cooker. With this recipe you’ll be cooking the beef, cabbage and other veggies and spuds separately so they’re all done just right.
Yes, this is a beefy jerk. We’re talking about beef jerky, though.
If you ever settle for any store-bought rub or sauce after trying this recipe, Chuck Norris will personally kick your ass clear off the planet.