Hand Shredded Beef

* Exported from MasterCook Mac *

Hand Shredded Beef

Recipe By : Feast of Santa Fe/tpogue@idsonline.com
Serving Size : 12 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
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3 pounds beef brisket -- trimmed of fat
1 large onion -- coarsely chopped
2 cloves garlic -- chopped
1 bay leaf
1/2 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
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 2 1/2 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.

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Per serving: 361 Calories; 30g Fat (76% calories from fat); 19g Protein; 1g
Carbohydrate; 83mg Cholesterol; 251mg Sodium

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.