Friday, February 10, 2017

Standing the Test of Time


Some recipes can fade in and out. Sometimes you're in the mood for them, and other times you're not. Some recipes, while fantastic, can somehow be forgotten. Other recipes, you just keep going back to because they become tried and true favorites. They stand the test of time. This is one of those recipes for me. It is so flavorful and versatile, and the leftovers are fantastic.

I have already posted it before on our blog here, here, and here, but it always gets lost in the shuffle of the other recipes that I have posted with it. This time, I'm posting it all by itself so that it can shine and get the recognition it deserves.

Mexican-Style Shredded Beef


1 boneless beef chuck shoulder roast (about 3 pounds)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon ground red pepper
1 cup salsa or picante sauce
2 tablespoons water
1 tablespoon cornstarch


Place roast in slow cooker. Combine cumin, coriander, chili powder, salt, and red pepper in a small bowl. Place beef in slow cooker. Pour spices over beef and top with salsa.

Cover; cook on low 8-10 hours or until meat is tender.

Remove beef from slow cooker. Trim and discard excess fat from beef. Shred meat with two forks.

Let cooking liquid stand 5 minutes to allow fat to rise. Skim off fat. Blend water and cornstarch until smooth. Wish into liquid in slow cooker. Cook, uncovered, 15 minutes on High until thickened. Return beef to slow cooker. Cover; cook 15-30 minutes or until hot. Adjust seasonings.

Serve as a meat filling for tacos, fajitas, enchiladas, quesadillas, or burritos. Leftover beef may be refrigerated up to 3 days or frozen up to 3 months.

Source: This recipe came from a cookbook called "Simple 1-2-3 One Dish" ISBN-13: 978-1-4127-2323-7. You can find the cookbook on Amazon here.

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