Tuesday, July 13, 2010

Shredded beef

I made some fantastic shredded beef yesterday with one of your tip roasts. Once cooked it is great mixed with BBQ sauce for sandwiches or thrown in a tomato sauce for pasta. If you still post recipes (I haven't looked for a bit) here is how I did it:

* season beef (Sirloin Tip Roast) on one side with:
* salt and pepper (about a teaspoon or two of each, maybe a bit more salt)
* two tsp of minced garlic
* touch of cumin
* touch of cinammon
* touch of ground chile powder (any kind will do)
* heat olive oil in a stovetop high side pot (preferibly non-stick so the meat seers well)
* brown the beef on the seasoned side first (about 5 minutes on med-high heat) and then turn and brown on the opposite side
* add enough water so that it comes up to about 1/2 of the height of the roast
* cover the pot, lower the heat to a simmer and let braise for about 3 or 4 hours
* check the beef for ease of shredding after 3 hours; when it begins to separate easily then shred into desired size
* use as desired - with bbq sauce for sandwiches, tomato sauce for pasta, etc.

I really like cooking the beef this way. The cut is one of your more economical ones and it turns out enough meat for probably 4 or 5 people. Just thought I would share!

Submitted by Phil P.

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