shredded beef

Name: Shredded Beef
Yield: 8
Cuisine: Mexican
Ingredients: 2 clove(s) garlic, minced; 4 medium tomatoes; 3 - jalapenos, fresh; 1 bunch(es) cilantro; 1 - bay leaf; 4 pound(s) top sirloin; 2 teaspoon(s) salt; 2 teaspoon(s) pepper; 8 ounce(s) italian salad dressing

(1 rating)

review

Private Recipe by

Nicole Bredeweg

@nikkitten

West Olive, MI

I love my local library. Sometimes, while waiting for my husband, I meander up the (huge) cookbook aisle. I found this book, Mexican for Dummies, and just had to borrow it. We decided to try burritoes -- except every ingredient was a recipe in itself! It was such a production that I invited the AmeriCorps guy at work to help us eat / make it -- and it became a once-a-month dinner with all of my AmeriCorps people! This is one of the recipe's that I kept from that endeavor.

(1 rating)

yield 8 serving(s)

method Slow Cooker Crock Pot

Ingredients For shredded beef

2 clove

garlic, minced
4 md

tomatoes
3

jalapenos, fresh
1 bunch

cilantro
1

bay leaf
4 lb

top sirloin
2 tsp

salt
2 tsp

pepper
8 oz

italian salad dressing

How To Make shredded beef

1
Peel and mince the garlic. Cut the tomatoes into 1" pieces, reserving the juice. Remove the stems and seeds from the jalapenos. Remove the stems from the cilantro.

2
Place all ingredients in a crock pot. Cover and cook on high for 5 hours.
3
Remove the meat from the broth, let cool, and cut into 2" cubes. Shred with forks or in a food processor. Discard broth.
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