Southwestern Shredded Beef Sandwich Recipe

SOUTHWESTERN SHREDDED BEEF SANDWICH

Ingredients:

  • 1 cup chopped onion (1 large)
  • 1 tbsp. cooking oil
  • 2 cups Shredded Beef Master Recipe (see recipe below)
  • 1 10-oz. can diced tomatoes and green chiles
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 tbsp. chopped fresh cilantro
  • 1/2 cup shredded cheddar or Monterey Jack cheese (2 ounces)
  • 4 onion rolls, split and toasted, if desired
  • 1 cup shredded lettuce

Shredded Beef Master:

  1. Trim fat from a 3 to 3-1/2 pound boneless beef chuck pot roast. If necessary, cut beef to fit a 4- to 5-quart slow cooker.
  2. Place 2 large onions, cut into thin wedges and 2 cloves garlic, minced in the cooker. Top with beef.
  3. In a medium bowl, combine 1, 14-ounce can beef broth, 1 tablespoon Worcestershire sauce, 2 teaspoons dry mustard, 1 teaspoon dried thyme, crushed; 1/2 teaspoon salt, and 1/4 teaspoon cayenne pepper. Pour over beef in cooker. Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours.
  4. Remove beef and onion from cooker, reserving juices.
  5. Using two forks, shred beef, discarding any fat. Skim fat from juices. Add onion to beef; add enough juices to beef to moisten.
  6. Place 2-cup portions of beef in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months.

Procedures:

  1. In a large saucepan, cook onion in hot oil over medium heat about 4 minutes or until tender.
  2. Add shredded beef, undrained tomatoes, cumin, and chili powder. Bring to boiling; reduce heat.
  3. Simmer, uncovered, about 5 minutes or until heated through and desired consistency. Stir in cilantro.
  4. To serve, sprinkle some of the cheese over bottoms of onion rolls.
  5. Spoon about 1/2 cup meat mixture over cheese on each bun.
  6. Sprinkle with remaining cheese and the shredded lettuce. Add roll tops.

Source: http://shine.yahoo.com/channel/food/recipes/southwestern-shredded-beef-sandwiches-540583/

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