Mexican Style Shredded Beef
This shredded beef recipe can be used in tacos, burritos, with eggs for breakfast, tossed with pasta and peppers for a unique dinner, or any other way you can think of. 4 simple ingredients, 2.5 hour of time! This recipe could also be made in a crock pot if you prefer.
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Preheat your oven to 225 degrees.
Get out a pan large enough to brown the beef. We have a stove-top, cast-iron skillet that is perfect for this recipe. Brush the meat with a light oil, then rub in the Mexican in a Minute seasoning blend. Set it aside and let is marinate while your pan gets nice and hot - and we mean hot! You are going to sear the meat before you roast it - it helps seal the meat to keep the juices trapped and it also adds a nice flavor to the shredded beef.
Once your pan is nice and hot, add a little oil to it then add the meat. Leave it on there for 3-5 minutes. You want to brown the meat really well. If your pan is not hot enough to make the meat sizzle, turn up the heat!
Make sure there is a nice crust, like pictured above. Sear all 4 sides then remove the beef and place in a roasting pan.
Cut the onion like pictured above, then add them to the pan you used to sear the beef. You want to get all the little burned bits off the pan. Using the onions is a good way to do help deglaze the pan.
Take 1/2 cup of beef stock and add it to the pan with the onions. Using a spatula or wooden spoon, scrape the bottom of the pan and "deglaze" the pan.
Deglazing is a term that means to pour some cold liquid into a very hot pan to get all the brown bits stuck to the bottom of the pan loose. Those brown bits are where all the flavors are, and it is called “fond.”
Place the onion and all the "fond" in the baking dish and with the beef. Sprinkle a tablespoon of Smokin' Chipotle on the top off the beef and over the onions. Add the rest of your stock to the pan. You want to fill the pan with enough stock to almost cover the beef. Cover the pan with foil then place in a 225 degree, pre-heated oven, for 2.5 to 3 hours. Slow and low. Cooking with low heat over longer periods of time helps breakdown the meat so it is more tender and ease to shred.
The meat should pull apart easily. If not, place back in the over for a little more time. Take 2 forks and "pull" or shred the meat then place it in a bowl and add enough of the juices left over to cover the meat! Taste for seasoning and add a little salt if needed.