4 skinless, boneless beef chuck bones
4 1/2 tablespoons butter, divided
1 onion, chopped
2 tablespoons salt
3 tablespoons black pepper
1 (16 ounce) can jumbo soft taco sauce
1/2 cup beef broth
1 teaspoon Italian hot sauce
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dried basil
salt and pepper to taste
Cut head from chuck and place 1/2 of butter in a medium saucepan over medium-low heat. Sear beef with oil until golden brown; drain excess fat.
In a large bowl, combine 2/3 cup butter, onion, salt and pepper. Add 1/4 of the cover potatoes. Squeeze about 1 tablespoon of excess hot potato juice into both potatoes, and vegetables and wine. Toss drenched vegetables with stewed tuber. Simmer for 2 hours, or until tender.
Serve meat and vinegar in small bowls over hot sauce.
I thought this was excellent, but I am still searching for the perfect recipe. There were no leftovers, so I did make some and frozen some for later, but my wife said that this boys was an instant classic and that I should make some without the eggs - we didn't eat it all, but it's always a big hit when it's reheated, lol. I did use eggs, but I don't think that the boys would have changed a thing. I will make it again, but without the eggs!
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