Pulled Beef Recipe (Quick, Pressure Cooker Version)
This is a dish that i've been making for a few years and one that i've been meaning to do a recipe for. Typically I would get a huge slab of beef and cook this low and slow but for this recipe I'm taking a shortcut and using the pressure cooker but still showing you how to achieve a succulent and flavorful shredded beef.
This is the perfect filling for tacos and the beauty about this is that you can make it beforehand and have it ready for #TacoTuesdays
#pulled #beef #tacos
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Very Good Tasting Enchiladas (Shredded Beef with Red Sauce)
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BOOS BLOCK CUTTING BOARD:
9x13 BAKING DISH:
INSTANT READ THERMOMETER:
HALF SHEET PAN + RACK:
6.75qt LE CREUSET DUTCH OVEN:
LODGE CAST IRON SKILLET:
-- RECIPE --
BEEF FILLING
▪3-4lbs/1.5-2kg Chuck roast, cut into large chunks
▪950g/32oz stock
▪150g or 1 white onion, med-small diced
▪150g or 1 Poblano pepper
▪5-6 cloves garlic, minced or pressed
▪Oil
▪Salt
▪5g or 1 3/4tsp chile powder
▪5g or 2.5tsp cumin
▪6g or 1Tbsp black pepper
▪2g or 2tsp dried oregano
▪lime
Cut roast into large chunks and salt both sides. Sear in preheated, oiled heavy bottomed pan over high heat. Flip chunks over after about 3 minutes or when the first side is becoming nicely browned. Continue to cook for another 4-5 minutes on side 2.
Transfer beef chunks and any pan fond into pressure cooker, add stock and cook on high for 90 minutes and allow pressure to release (another 30 min or so). Remove beef from cooker and transfer cooking liquid into a container - skim and discard as much fat as possible off of cooking liquid. Reserve liquid for later - there should be about 1qt/ltr left over.
Preheat large saute, add a few glugs of oil, then diced onions, poblano, minced garlic, and a pinch of salt. When veg is softened, add in cooked beef and break down slightly to shred, leaving plenty of chunks. When beef has cooked for a few minutes and has begun to take on color, add chile powder, cumin, black pepper, oregano, and the juice from a lime. Stir and allow species to bloom. Fry for about another minute or so. Season with a pinch of salt and remove from heat.
---
ENCHILADA ROJA (RED) SAUCE
▪Olive oil
▪75g or 2/3c chile powder
▪50g or 1/2c smoked paprika (sweet works too)
▪1qt/ltr beef cooking liquid (from recipe above)
▪450g or 2 8oz cans tomato sauce
▪15g or 1 1/4Tbsp brown sugar
▪25g or 1 3/4Tbsp apple cider vinegar
▪5g or 3/4tsp salt
Preheat large heavy bottomed pot over medium. Add a few glugs of olive oil followed by chile powder and paprika. Stir & allow to toast until fragrant. Add ⅓ of the beef cooking liquid. Stir. Add in another third of the liquid and stir again. Once incorporated, add in most of the rest of your liquid. Save a splash in case you need to thin the sauce later. Once the liquid is incorporated & smooth, add in tomato paste, brown sugar, cider vinegar, and salt. Stir & bring to a simmer then reduce heat to med-low & cook to reduce sauce for 15-20 minutes. When ready, it should have reduced by about 30%. Remove from heat and taste for seasoning.
---
PUTTING IT TOGETHER & BAKING
▪350g/12oz medium-sharp cheddar, grated
▪350g/12oz pepperjack, grated
▪12 corn tortillas (+ a few extras just in case)
Grate and mix cheeses together. Wet each tortilla then heat in a skillet over medium until soft and pliable. Place warmed tortillas in a tortilla warmer (or thick container with lid to trap steam if you don’t have one) until you’re ready to assemble the enchiladas.
Place warmed tortillas into sauce to coat both sides then transfer to a bowl, shaking off excess sauce as you go. When all tortillas are coated
Spread enough roja sauce into a 9”x13”/22x33cm baking pan to lightly coat the bottom (about ¾-1c). Place 3-4oz of the meat in a line on a sauced tortilla followed by a pinch of the cheese blend. Roll tightly then place in one corner of the baking dish, seam side down. Continue filling and rolling the remaining 11 tortillas, placing each snugly against the last. If you’re using a 9”x13” pan, the last 4 can be placed perpendicular to the first 8 as shown in video @10:14.
Finish by spreading 5-6 more spoonfuls of the sauce over the enchiladas and top with cheese. Bake at 375F/190C oven for about 20 minutes until cheese is well melted.
Plate up and top with a drizzle of lime crema.
--
LIME CREMA
▪200g or 3/4c sour cream
▪50g or 1/4c milk
▪Zest of 1 lime + juice of ½ lime
▪Pinch of salt
Stir to combine.
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
#Enchiladas #beefenchiladas #enchiladasrojas
0:00 Intro
0:22 Cooking the beef
3:06 Veg prep and cooking beef filling
5:09 Enchilada roja sauce
6:28 Geologie (ad)
7:35 Prepping components for the build
9:30 Building and baking the enchiladas
10:52 Lime crema
11:19 Enchiladas are done
12:07 Let’s eat this thing
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Slower Cooker Shredded Beef Two Ways
In this video, we take one of the most economical cuts of beef, the chuck roast, and turn it into a tender, savory, rich and juicy dish. First we make it as a slightly modified version of an uncredited Instagram post I saw last year, then we make a substitution that cuts the carbs in half.
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Timestamps:
0:00 Intro
1:57 Modified Instagram recipe
5:22 Keto chow version
9:46 Taste test showdown
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Mexican SHREDDED Beef and TACOS!
Flavour bomb! Shredded Mexican Beef tossed in an incredible, flavour loaded sauce. Stuff it in tacos, enchiladas, burritos, quesadillas, serve it on Mexican Red Rice!
Best Mexican Style Shredded Beef Recipe On Earth
Best Mexican Style Shredded Beef Recipe On Earth! Perfectly seasoned, slow cooked until fall off the bone tender. Pairs great with tacos, burritos, chimichangas, tortas, nachos, and so much more.
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Tammy's Mexican Style Shredded Beef Recipe
2 to 2 1/2 lbs chuck pot roast
oil (High smoked point oil: avocado, sunflower, canola, peanut)
salt to taste
ground black pepper to taste
1 tablespoon adobo
1 tsp allspice
1 teaspoon cumin
2 teaspoon ground oregano
2 chipotle peppers in adobo
1 teaspoon ground coriander
2 teaspoon smoked paprika
2 teaspoon regular paprika
4 cups beef broth
1 cup orange juice
2 chipotle peppers in adobo sauce
2 onions diced
5 garlic cloves chopped
2 tomatoes diced
Add oil and season the beef with salt and black pepper
Add a small amount of oil to the dutch oven or pot.
Sear on both sides. Remove and set aside.
Add onions, garlic, tomatoes, and cook for about 3 minutes before adding the seasoning.
Add the seasonings and combine, cook the seasoned veggies for 5 minutes.
Add beef broth and combine. Add the orange juice and combine.
Add the beef and chipotle peppers in adobo sauce, combine, and cover with a lid.
Place into the oven at 375 F for 2 1/2 hours or until the meat is extremely tender.
Stovetop cooking option: On medium heat, stew / braise the meat until tender. Add more liquid if necessary (ex.water, beef broth until cooked through and tender.)
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Peking Shredded Beef
These crispy, slim fingers of beef doused in a heavenly sweet and sticky sauce was one of my first Chinese food obsessions. Super-crispy on the outside yet tender on the inside, it's a masterpiece of texture and flavour!
This recipe is exclusive to the RecipeTin Eats Dinner cookbook (page 116)!
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