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April 14, 2013

SHREDDED BEEF TACOS....THE LIVIN' IS EASY!


It's the Weekend....Do What You Love!


Don't you just love the two days that you have totally to yourself? Your time belongs to you and you alone....sure you have chores to do and babies to tend to, but for some reason, these are the types of things that bring you joy! Our family always enjoyed Taco night, when we could create our own versions of our individual tacos, watch a good movie or make it a family game night. Serve up fresh sour cream, crisp lettuce and tomatoes, a good homemade salsa, with limes, avocados and cilantro on the side! This recipe for preparing the beef shoulder has proven itself to be the ultimate manner in which to serve shredded beef tacos. The Divine Miss M's Mexican rice dish would be perfect with this....please send me the recipe Miss M????

 
 
 
ESTELLE'S SHREDDED BEEF TACOS
2 pounds beef shoulder
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
2 cloves garlic, smashed
1 large onion, sliced
1 (28-ounce) can crushed tomatoes, (recommended: San Marzano)
1 tablespoon ancho chile powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
3 bay leaves
 
 
Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred the roast with two forks and you are ready to serve!
 

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