Shredded Beef
by Carol Evans
SERVINGS
12 servings scale / convert
INGREDIENTS
3 lb. beef brisket, fat trimmed
1 lg. onion, coarsely chopped
2 cloves garlic, chopped
1 bay leaf
1/2 tsp. oregano
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. cumin
Oil
INSTRUCTIONS
Preheat oven to 325°F. 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 the 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 the beef into long strands.
CHEF COMMENTS
The beef can be used for tacos, burritos and other types of sandwiches.
TAGS
main courses, sandwiches, shreddedbeef add tags
Have you made it? What'd you think?
Log in to review this recipe.
