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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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Perfect Homemade Barbacoa Tacos (2 Ways)
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How to Make BEST EVER BBQ Pulled Beef - Barbecue Beef Recipe
Pulled Beef BBQ, if you've never had it...you gotta try it! Seasoned with Wolfe Rub Bold BBQ Seasoning (savory, spicy with a touch sweet) then slow smoked to moist and tender perfection! If you like pulled pork, you're going to LOVE Pulled Beef BBQ!
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Broken Reality Kevin MacLeod (incompetech.com)
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Hands Free Way to Shred Meat with your Stand Mixer!
Christy Jordan demonstrates the easy, hands free method of shredding meat using a stand mixer. For great recipes you can use with this, check out
Ziangs: How to make REAL Chinese Takeaway Crispy Shredded Beef
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Ropa Vieja/ Carne Desmechada (Cuban/Colombian Shredded Beef) | Kenji's Cooking Show
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Mouthwatering spicy beef, dry-fried • Sichuan Recipe • Taste Show
Beef stir fry that tastes like nothing else. Recipe:
#beefstirfry #stirfrybeef #chinesebeef
The spicy dry-fried beef is a perfect example of the dry-frying technique unique to Sichuan cuisine. The shredded beef is un-marinated, quickly stir fried in a wok to drive off the moisture and intensify the beef flavor. The shredded beef will be stir fried twice with aromatic spices to absorb more flavor. The end result is spicy and aromatic beef with crispy and chewy bites.
The key to this dish is to control the temperature when dry frying the beef, otherwise the shredded beef can be easily overcooked.
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