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How To make Hand Shredded Beef
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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SUPER EASY MEXICAN MACHACA” | SEASONED SHREDDED BEEF
Hello my beautiful fam welcome back to my kitchen, today I’m so excited to share my super easy and delicious machaca in case you don’t know what that is , basically dehydrated seasoned shredded beef. Its perfect to enjoy in tacos, burritos, tostadas, enchiladas or just simply like that with a side of rice and beans ???? it’s super juicy, tender and delicious!!!! Like every recipe and every household there are tons of variations that make this delicious recipe , this is the way I was taught and I hope you enjoy it! I really hope you enjoy it as much as me and my family do, and as always if you do please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe buttons so you can be part of our family!!!!!! ????
Ingredients:
2-3 lbs chuck pot roast ( I buy mine at Walmart- beef choice angus chuck roast, to me is the best one)
1 cup boiling hot water
2 Anaheim peppers
2 poblano peppers
3 roma tomatoes
1 onion
5 garlic cloves
2 bay leaves
2 beef bouillon
Salt and Pepper
1 serving of love ????
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Insanely Tender Pulled BEEF
Behold China's Beautiful Hand-Pulled Beef Noodles || Explorers
The capital city of the Gansu province, Lanzhou is also home to one of China’s significant populations of Hui Muslims, whose rich history influences an array of food specialties unique to the region -- the most celebrated of which is beef lamian, or hand-pulled stewed beef noodles. Halal beef is stewed in a clear broth, highlighting the robust flavor of the meat. Fresh cilantro, scallions, chili oil, and radishes round out the party. The result? An aromatic, hearty bowl of springy, fresh noodles you’ll likely slurp down in record time.
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Pulled Beef Recipe (Quick, Pressure Cooker Version)
This is a dish that i've been making for a few years and one that i've been meaning to do a recipe for. Typically I would get a huge slab of beef and cook this low and slow but for this recipe I'm taking a shortcut and using the pressure cooker but still showing you how to achieve a succulent and flavorful shredded beef.
This is the perfect filling for tacos and the beauty about this is that you can make it beforehand and have it ready for #TacoTuesdays
#pulled #beef #tacos
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Ropa Vieja | Braised Shredded Beef Brisket | Cuban Recipes | Made To Order | Chef Zee Cooks
Ropa Vieja is a classic Cuban Dish that's delicious and pairs great with white rice and Cuban Black Beans. My Ropa Vieja Recipe is a Ropa Vieja Cubana that's to die for! It's one of my favorite things to eat and it's a dish that my friends and family also love. Don't forget to subscribe. Comment below if you have any questions.
Ingredients: Braise
2lbs Brisket
½ tbs Lite sodium soy sauce
½ tbs sazón
1 tsp orégano
¼ tsp cumin
2 bay leaves
½ white onion minced
½ cubanelle pepper minced
5 garlic cloves mashed
¼ tsp black pepper
½ lemon
½ tbs adobo
Olive Oil
Water
Ingredients: Sauce
1 White Onion
½ Green Pepper
½ Red Pepper
3 garlic cloves chopped
½ tsp red wine vinegar
3 tbs (Vino Seco) Dry White cooking wine
1 ½ cups braising liquid
3 tbs tomato paste or ½ cup tomato sauce
1-2 tbsp Spanish Olives
1 tbs Cilantro
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Pulled Beef Sandwich | Smoked Chuck Roast Recipe with Malcom Reed HowToBBQRight
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Recipe for Pulled Beef using a Smoked Chuck Roast
Chuck Roast is one cut of meat that most people don’t associate with BBQ. Much like brisket, chuck roast needs to cook for a long time to become tender. It’s made up of different groups of the shoulder and contains a good bit of fat and collagen. This cut stands up well to long cooks and the fat melts away leaving moist, flavor-packed meat.
I bought 2 chuck roasts weighing 3lbs each. Chuck is considered a lesser cut of beef, so it’s common to find it under $3 per lb. This means you can feed a lot of people some good food without spending a lot.
Much like a pork butt or brisket it takes a while to cook a chuck roast. You want it to be close to falling apart in the end, so it takes some time. You can plan on a 6 hour cook easy depending on the size of the roast.
For this recipe I’m shooting for more of a beefy flavor than typical bbq, so the seasoning I use is savory based. I take my AP seasoning (Salt, Pepper, Garlic) and add a few things to it.
1/2 cup Salt
1/4 cup Garlic
1/4 cup Onion Powder
1/4 cup Chili Powder
1/8 cup Black Pepper
1 tea Ground Parsley
1 tea Ground Oregano
Season all sides of the chuck roast with this mixture (it’s more than enough seasoning for 2)
Now it’s time to light the fire. I’m looking for 250 degrees with a little mild pecan smoke for these chucks. Once the smoker is up to temperature, place the roasts directly on the grate and close the lid.
I’m using my Yoder (set & forget) today but any cooker will work as long as you can regulate the heat.
After 1.5 hours flip both roasts over and continue smoking. Keep adding pecan chunks as necessary and maintain the temperature at 250 degrees.
At the 3 hour mark the chuck roasts should be ready to pan. Take a thermometer reading here; it should read between 140-150 degrees. The meat won’t take any more smoke at this point, so it’s best to get it covered.
For these chuck roasts, I use a large steam pan to hold them both. The meat needs some additional liquid as well, so I pour in 32oz of warmed beef broth. If you want to change it up a little substitute red wine or even a dark beer, go for it.
Cover the pan with aluminum foil and place it back on the smoker still holding 250 degrees.
You’re looking at another 2-3 hours at least, so keep an eye on the pit and add fuel as needed.
You want to go more by the internal temp that the time - and the final target temperature is 195-200 internal. It’s not the end of the world if you overshoot the target temp on this cut of meat. There’s plenty of liquid in the pan to add moisture and you want it falling apart. This beef is for pulling, so we want the collagen and fat holding it together to completely dissolve.
When the thermometer is reading 195 and it feels like a knife sliding into hot butter, you know it’s done. Remove the pan from the smoker and let the steam escape for about 5 minutes. Rest the meat for at least an hour (I go for 2) before breaking it down. Even after two hours it will still be so hot you’ll need to wear hand savers and gloves.
When it’s done properly this meat will practically pull itself. Separate any fat that didn’t render and pull the pieces into small strands. If you don’t want to shred it by hand you can always use a couple forks or a pork puller... it will flake right apart after it cools a little.
I like to reserve the liquid from the large pan. That beef broth is rightly seasoned after you’ve cooked the chuck roasts in it. You can use it to add a little extra moisture to your pulled meat. Just ladle some of the liquid over the pulled meat... and you’re ready to serve.
Now, you can just serve this pulled beef the way it is. And it is some good stuff. But I like to make a pulled beef sandwich. It’s something great to serve for tailgates and football parties because it’s different and delicious.
For my Pulled Beef Sandwich here’s what you’ll need:
Pulled Beef
Onion buns
Carmalized Onions (recipe on the right side)
Horseradish Mayo*
Horseradish Mayo Recipe
- 16oz Mayo
- 6oz Horseradish Cream Sauce
Mix together and place into a squeeze bottle.
All you do to make this sandwich is to split the onion roll and pile on a heaping serving of pulled beef. Then I just top with caramelized onions and Mayo.
It’s easy and folks go crazy over it. You get a little sweetness from the onions – and the horseradish mayo has just enough of a kick without being overpowering.
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