Cowboy Beef (a.k.a. Shredded Buffalo)

Top open-faced sandwiches of Cowboy Beef with slices of cheese, and place under the broiler until the cheese melts.

2 Tbsp butter
3 Tbsp Vera Jane's Extra-Virgin Olive Oil
3 to 4 lbs buffalo chuck roast (beef may be substituted)
Salt and freshly ground pepper
2 cups beef stock
1/2 cup Burgundy
1 medium onion, thinly sliced and separated into rings
1 Tbsp Vera Jane's Extra-Virgin Olive Oil or butter

Heat butter and oil in a heavy pan over medium-high heat. Rub the meat all over with salt and pepper. Brown the meat on all sides in the hot butter and oil. Add the beef stock and wine. Cover and simmer for 3 hours or until tender.

Remove meat and cool to room temperature. Shred the meat into small pieces. Return to the liquid and heat until warmed through. Sauté the onions in the 2 Tbsp of butter or oil, and add them to the meat. Serve on buns or toast.

Allergy Warning: Contains milk