Tag: beef

Shredded Beef Tacos

These shredded beef tacos are mouthwatering good! My husband drank the drippings and my 21 month old cleaned his plate. This is a great recipe to throw in the crockpot and not worry about it. Spend some time with your kids and assemble tacos when ready.

Ingredients:

  • Chuck Roast
  • 2 bottles of Angry Orchard Beer
  • Medium Yellow Onion chopped
  • 4 Garlic Cloves, peeled and sliced in fourths
  • 1 Tbsp. Cumin
  • 1 Tbsp. Brown Sugar
  • 1/4 tsp. Chili Powder
  • Kosher Salt and Ground Pepper
  • Olive Oil for searing
  • Crockpot and dutch oven

Instructions:

  1. Cut enough slits in roast for your garlic slices. Then push sliced garlic into slits.
  2. Liberally season both sides of roast with salt and pepper.
  3. Heat olive oil at medium – high heat in heavy bottom pan or dutch oven. I put enough olive oil into pan so that it covers the bottom.
  4. Sear roast on all sides and then remove to crockpot. Pour one bottle of Angry Orchard beer into the crockpot with roast.
  5. Pour the other bottle of Angry Orchard beer into pan. Scrape all the brown goodness off the bottom of your pan.
  6. Add chopped onions, cumin, brown sugar, and chili powder.
  7. Stir and let cook down for about 10 minutes or until mixture starts to thicken.
  8. Remove from heat and add to crockpot.
  9. If pushed for time set crockpot on high for 6 hours, which is what I did. If you have the time I’d go low and slow.
  10. When finished, remove roast to a bowl and shred it with a fork. Add the juice. We do this so you can assemble tacos at your table.

We also use La Tiara Authentic Mexican taco shells. They are thin taco shells so assemble one at a time (with meat on top) so they don’t get soggy. We really prefer the flavor of those taco shells but you can use any. Use a fork to pull meat out of bowl as well to keep tacos from getting soggy.

We added sour cream, shredded colby jack cheese, cilantro, and home-ade guacamole to complete our tacos. We usually add salsa but didn’t do that with these. The flavor is just to good on their own!

Liberally salt with kosher salt and ground pepper. Put slits in meat for the garlic.

Get a good sear on all sides of meat.

Add Angry Orchard beer to pot after you’ve removed the meat to crockpot. Scrape the brown off the bottom.

Cook down the beer, onions, and spices until thickened. Doesn’t it look delicious?

The roast is sufficiently drunk now. Time to shred the meat.

YUMMY!!!

Short Ribs

Thin Short Ribs

Snow falling, fire going, and short ribs cooking away in the oven. To me, there is nothing better on a cold day than braised meat or stew. If you’ve never tried short ribs, I highly recommend them! My husband and I love to cook. For me, it’s a much harder task to accomplish with two babies needing attention.

First, I highly suggest a dutch oven. Yes, you can spend a couple hundred dollars and more. I chose to try a cheaper version at Sams club and so far it’s paid off. The use of the dutch oven is a pretty easy way to infuse a lot of flavor into meat or poultry.

So, this is what you need. If you don’t have the exact ingredients it’s OK, I’ve put the alternatives I’ve used.

TIP: I always add red wine to red meat. You can’t go wrong.

Ingredients:

  1. Kosher Salt and ground pepper
  2. 5 diced garlic cloves (depends on size)
  3. Tomatoes (8 Roma or 2 regular, whichever you prefer)
  4. 1/2 to 1 diced yellow onion (up to you)
  5. 2 cups of beef or chicken stock
  6. 1-2 cups of Red Wine (I prefer Cabernet Sauvignon, but I have used others in a pinch)
  7. I also crisped up a little Prosciutto to put on top but it’s not needed

Directions:

    1. Place your rack on the lowest level in oven and preheat to 350.
    2. Season short ribs on both sides with salt and pepper. Cover bottom of dutch oven with olive oil.
    3. On medium-high heat sear off short ribs on all sides. Remove to a plate. Put in diced onions and cook down for a couple minutes. Add garlic to the pot and cook for just a minute to infuse the flavor. Pour in a cup of wine…or more! Use a wooden spoon to scrape up the brown goodness on the bottom of pan. Place in short ribs, tomatoes, and your stock. Cover and place in the oven. For the thin short ribs that I used you can cook for a couple hours. If you use the thick short ribs I’d cook for 2 1/2 hours.

I served the short ribs with mashed potatoes and snap peas. The short ribs were also paired with 337 Cabernet Sauvignon 2010.

Yummy!