south-of-the-border shredded beef

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

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