shredded beef
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| i invented this one a few years back, based upon a recipe for "real" |
| beef tacos. |
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| 2 lb. | beef roast or steak (any type - tougher cuts work great) |
| 2 Tbsp | vegetable oil |
| | seasoned salt & ground black pepper |
| 1 tsp | cumin |
| 1 cup | red wine |
| 15 oz. | can beef stock |
| 8 oz. | can tomato sauce |
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| remove any heavy fat deposits from the beef and cut in 1" cubes. fry |
| in oil in a 6 quart pressure cooker until well browned on all sides. |
| season with salt, pepper, and cumin. deglaze pan with wine; add |
| stock and tomato sauce. |
| cover and pressure cook for 40 minutes at 15 lbs pressure. cool pan |
| and remove top. beef will be very tender - break up with spatula. |
| there should be some liquid in the bottom of the pan. as the beef is |
| shredded it will absorb it. |
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| variation: instead of a pressure cooker, simmer the beef in a |
| tightly covered pan for 2-1/2 hours. |
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| (ID: 77565) Mirror: rec.food.recipes: Sat, Jan 3, 2004 |