Hand shredded beef

Yield: 12 Servings

Measure Ingredient
3 pounds Beef brisket, trimmed of fat
1 large Onion, coarsely chopped
2 \N Cloves garlic, chopped
1 \N Bay leaf
½ teaspoon Oregano
1 teaspoon Salt
½ teaspoon Pepper
½ teaspoon Cumin
\N \N Oil

Preheat the oven to 325F. Rub the beef thoroughly with the onion, garlic, seasonings and a little vegetable oil. Wrap the meat in heavy-duty foil and seal the edges all around with tight crimps. Place the meat in a baking dish and bake for about 2½ to 3 hours, or until the beef is tender enough to fall apart. If you hear much sizzling as the meat cooks, turn the heat down. When the beef is fork-tender, unwrap the top of the foil package, push aside the onions, and place the meat close to a broiler flame. Allow to broil only until the top surface begins to look dry and is starting to brown. Remove from the broiler and let the meat cool. Shred it into long shreds with your fingers, then store them in the refrigerator (for up to a week) or freeze for use as a fill.

NOTES : This style of shredded beef can be used for tacos or burritos in place of ground meat. Mixed with red chili sauce, it is more or less identical to carne adovada in style. Assuming that the bulk of the meat will be refrigerated or frozen, I give just one simple way to prepare it immediately by moistening with salsa and wrapping it in warmed flour tortillas. As with all the simplest ways, it is one of the best.

Posted to FOODWINE Digest 31 Dec 96 Recipe by: Feast of Santa Fe/tpogue@...

From: Terry Pogue <tpogue@...> Date: Wed, 1 Jan 1997 18:20:05 0000

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