Real Recipes From Real Home Cooks ®

south-of-the-border shredded beef

Recipe by
Andy Anderson !
Wichita, KS

This is another dish I played about with during our Cinco De Mayo celebration. However, let’s not just have this wonderful dish on holidays. It’s a simple dish to put together, and packs a lot of great flavor. I’m using a chuck roast for this recipe; however, you could use a brisket, or other cut of beef. The low-and-slow cooking method, over time, will infuse it with flavor and make it fork tender. So, you ready… Let’s get into the kitchen.

yield 8 serving(s)
prep time 20 Min
cook time 3 Hr
method Stove Top

Ingredients For south-of-the-border shredded beef

  • PLAN/PURCHASE
  • THE DRY SPICE
  • 1 Tbsp
    chipotle powder
  • 1 Tbsp
    sweet paprika
  • 1 Tbsp
    dried oregano
  • 1 tsp
    ground coriander
  • 2 tsp
    onion powder
  • 1 tsp
    garlic powder
  • 1 tsp
    ground cumin
  • 1 tsp
    salt, kosher variety
  • black pepper, freshly ground, to taste
  • THE BEEF
  • 3 lb
    chuck roast, cut into 2 or 3 pieces
  • 2 Tbsp
    grapeseed oil
  • 4 clove
    garlic, minced
  • 1 md
    yellow onion, diced
  • 1/2 c
    orange juice, freshly squeezed
  • 2 Tbsp
    lime juice, freshly squeezed
  • 14 oz
    crushed tomatoes (1 can with juices)
  • 2 c
    beef stock, not broth
  • 1 c
    filtered water
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • 1/2 c
    light beer, optional

How To Make south-of-the-border shredded beef

  • 1
    PREP/PREPARE
  • 2
    THE DRY SPICE
  • 3
    Gather your ingredients.
  • 4
    Mix all the dry spices together in a small bowl, and reserve.
  • 5
    THE BEEF
  • 6
    Gather your ingredients.
  • 7
    Cut the chuck roast into two or three large pieces.
  • 8
    Dust the beef with a few teaspoons of the dry spice mix.
  • 9
    Rub it into the beef.
  • 10
    Add two tablespoons of the grapeseed oil to a large heavy-bottomed pot, like a dutch oven, over medium-high heat.
  • 11
    Add the beef.
  • 12
    Cook until browned on all sides, about 3 to 4 minutes per side.
  • 13
    Remove beef from pot and reserve.
  • 14
    Reduce heat to medium,and then add the onions.
  • 15
    Cook until soft and translucent, about 6 to 8 minutes.
  • 16
    Add the garlic, and cook until fragrant, about 1 minute.
  • 17
    Deglaze the pot using the orange juice and lime juice.
  • 18
    Chef’s Note: Use a wooden spoon to scrape up any flavor bits (fonds) stuck to the bottom of the pot.
  • 19
    Add the crushed tomatoes, beef stock, salt, water and the remainder of the dry spice, and then stir to combine.
  • 20
    Add the beef to the pot.
  • 21
    Bring the liquid up to a simmer.
  • 22
    Cover and continue to simmer to 2 to 3 hours.
  • 23
    Chef’s Note: Once every thirty minutes, uncover the pot, and give it a quick stir.
  • 24
    After the beef becomes fork tender (2 to 3 hours), uncover the pot, and allow it to simmer for an additional 30 minutes.
  • 25
    Chef’s Note: This will help to thicken the sauce.
  • 26
    Remove the beef from the liquid, shred, and reserve.
  • 27
    Allow the sauce to simmer, and continue to thicken for an additional 20 minutes.
  • 28
    Chef's Note: Add the 1/2 cup beer, if using.
  • 29
    Chef’s Note: During this time, add additional salt and pepper to taste.
  • 30
    Use a stick blender, or a food processor fitted with an S-blade to puree the sauce.
  • 31
    Chef’s Note: I like a smooth sauce… If you don’t mind your sauce being chunky, then skip this step.
  • 32
    PLATE/PRESENT
  • 33
    Mix the beef with some of the sauce, and serve over rice, or a bed of salad greens. In addition, it’s excellent for use in tacos, enchiladas, and burritos. Enjoy.
  • 34
    Keep the faith, and keep cooking.

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