~ Skirt in the Kitchen ~
Slice yellow onion, cover with whole peppercorns in the bottom of a crock pot bowl.
Salt and pepper a beef roast, then with Hungarian paprika on all sides before searing in a skillet.
Place over onions. Lather with prepared horseradish; drizzle with bourbon whiskey– about 1/4 to 1/2 cup, but make sure horseradish is rubbed on all sides, first. Slow-cook on the lowest setting for several hours.
Pickled Red Onions ~ adapted from CHOW
Halve lengthwise 2 medium red onions. Thinly slice, then blanch in a small boiling pot of water for 15 seconds. Drain well and set aside.
Squeeze lime for 1/2 cup juice.
Freshly squeeze orange juice for 1 cup; combine both in a nonreactive bowl. Stir in 1 teaspoon sugar and 1 tablespoon kosher salt.
Slice an jalapeno pepper to add along with blanched onions into the juice to marinate in the refrigerator for at least 1 hour.
To serve, lay crock pot onions over the pickled onions on the meat with Italian bread on the sides and meat juices. Salt and pepper.
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