Mexican shredded beef (and tacos) (ReceipeTinEats)

Mexikanisches Schredderrindfleisch

Zutaten:
Spice Mix
1½ tbsp chipotle powder (substitute is ½ tbsp each SMOKED paprika, cumin and cayenne pepper)
1 tbsp paprika
1 tbsp dried oregano
1 tsp All Spice powder (ground All Spice)
1 tsp coriander powder
2 tsp onion powder or garlic powder OR 1 tsp of each
1 tsp salt
Black pepper

Beef
1-2 tbsp olive oil
1.5kg beef brisket (or chuck, gravy or any other slow cooking beef) cut into 2 or 3 large pieces
5 garlic cloves
1 onion, diced (yellow, brown or white)
¾ cup orange juice
2 tbsp lime juice
400g can crushed tomatoes
2 cups beef or chicken broth/stock
Water
Salt and pepper

Zubereitung:

• Combine the Spice Mix ingredients in a bowl.
• Sprinkle 4 teaspoons over the beef and pat so it sticks.

• Heat the olive oil in a large heavy based pot over high heat.
• Add the beef (in batches if necessary) and cook so it is browned on all sides.
• Remove onto a plate.
• Turn the stove down to medium.
• If the pot looks dry, add more olive oil.
• Add the garlic and onion and cook for 3 to 5 minutes until soft.
• Add the orange juice and lime juice, and scrape the bottom of the pot so the brown bits mix into the liquid.
• Then add the remaining Spice Mix, canned tomatoes, beef broth and enough water so the beef is mostly, but not completely submerged.
• Put the lid on, bring to a simmer then turn the stove down so it is bubbling gently, not rapidly.
• Cook for 2 hours with the lid on, then 30 minutes with the lid off or until the beef is tender enough to shred. If it still is not shreddable, check every 30 minutesto see if the beef is „shreddable“ tender.

• Remove the beef and shred it with 2 forks.
• Leave the sauce to simmer with the lid off for 10 to 15 minutes to reduce and thicken to your taste.
• Adjust salt to taste.
• You may want to puree with stick blender to make it smooth

To serve, toss the beef in the sauce – use as much as you want. Serve the extra sauce on the side.

Fazit:
Nie gemacht.

Esser: