EVERYDAY SHREDDED BEEF FILLING (ATK, SLOW-COOKER)
From America's Test Kitchen's "Slow Cooker Revolution". An easy and tasty way to make shredded beef. This turned out a bit spicy for me, so you might want to adjust the amount of chili powder. I served some over mashed potatoes and some in warm flour tortillas. It would also make good enchilada or burrito filling.
Provided by duonyte
Categories Roast Beef
Time 9h20m
Yield 4 cups
Number Of Ingredients 12
Steps:
- Microwave onions ,chili powder, oil, garlic, coriander, cumin, and cayenne in a bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. (You can do this the night before to make it easier to put together in the morning). (ATK used 6 qt cookers, I used a 5 qt and I think a 4 qt is large enough).
- Stir tomato sauce and sugar into slow cooker.
- Season beef with salt and pepper add to slow cooker and coat evenly with the sauce.
- Cover and cook on Low for 9 to 11 hours, or High for 5 to 7 hours.
- Transfer beef to a large bowl let cool slightly, then shred in bite-sized pieces, discarding excess fat; cover to keep warm.
- Let braising liquid settle and spoon off fat from surface with a large spoon.
- Toss shredded beef with 1 cup of the braising liquid, adding more liquid as necessary. Stir in the lime juice and season with additional salt and pepper.
- Refrigerate leftovers for up to 3 days or freeze for up to 1 month.
Nutrition Facts : Calories 670.7, Fat 33.3, SaturatedFat 11, Cholesterol 224.5, Sodium 1020, Carbohydrate 22.7, Fiber 7.2, Sugar 9.9, Protein 76.1
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