south-of-the-border shredded beef

How To Make south-of-the-border shredded beef

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  1

  PREP/PREPARE
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  2

  THE DRY SPICE
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  3

  Gather your ingredients.
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  4

  Mix all the dry spices together in a small bowl, and reserve.
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  5

  THE BEEF
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  6

  Gather your ingredients.
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  7

  Cut the chuck roast into two or three large pieces.
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  8

  Dust the beef with a few teaspoons of the dry spice mix.
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  9

  Rub it into the beef.
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  10

  Add two tablespoons of the grapeseed oil to a large heavy-bottomed pot, like a dutch oven, over medium-high heat.
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  11

  Add the beef.
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  12

  Cook until browned on all sides, about 3 to 4 minutes per side.
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  13

  Remove beef from pot and reserve.
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  14

  Reduce heat to medium,and then add the onions.
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  15

  Cook until soft and translucent, about 6 to 8 minutes.
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  16

  Add the garlic, and cook until fragrant, about 1 minute.
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  17

  Deglaze the pot using the orange juice and lime juice.
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  18

  Chef’s Note: Use a wooden spoon to scrape up any flavor bits (fonds) stuck to the bottom of the pot.
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  19

  Add the crushed tomatoes, beef stock, salt, water and the remainder of the dry spice, and then stir to combine.
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  20

  Add the beef to the pot.
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  21

  Bring the liquid up to a simmer.
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  22

  Cover and continue to simmer to 2 to 3 hours.
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  23

  Chef’s Note: Once every thirty minutes, uncover the pot, and give it a quick stir.
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  24

  After the beef becomes fork tender (2 to 3 hours), uncover the pot, and allow it to simmer for an additional 30 minutes.
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  25

  Chef’s Note: This will help to thicken the sauce.
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  26

  Remove the beef from the liquid, shred, and reserve.
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  27

  Allow the sauce to simmer, and continue to thicken for an additional 20 minutes.
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  28

  Chef's Note: Add the 1/2 cup beer, if using.
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  29

  Chef’s Note: During this time, add additional salt and pepper to taste.
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  30

  Use a stick blender, or a food processor fitted with an S-blade to puree the sauce.
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  31

  Chef’s Note: I like a smooth sauce… If you don’t mind your sauce being chunky, then skip this step.
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  32

  PLATE/PRESENT
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  33

  Mix the beef with some of the sauce, and serve over rice, or a bed of salad greens. In addition, it’s excellent for use in tacos, enchiladas, and burritos. Enjoy.
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  34

  Keep the faith, and keep cooking.
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