Tuesday, February 14, 2012

Shredded Beef for February Boat Club

I guess by now you realize I go to a lot of potlucks, giggle.   We have a standing date once a month with a local club and then there is our social life which tends to revolve around food, so I get to make something at least twice a month for potlucks.

Since it is February, and everyone has sweet stuff on their minds, I thought a nice, spicy dish would be a good counterpoint.   And last year there were a lot of sweets at the February Boat Club Potluck. 

One dish I love to make is Machaca, or Shredded Beef.   It's one of those dishes that comes together fast, cooks without any fussing around, and is usually pretty popular with everyone, but vegetarians.    Of course, you can make it vegetarian if you like, just add more beans.   In fact I would add a couple of different kinds of beans for variety, along with the kidney beans, I'd add some black beans and some pinto's.   Beans are good food.   At least I like them.  

Shredded Beef
All the vegetables, and of course the beans.
I usually make this in a crock pot, but have also cooked it on top of the stove and in the oven.   If you do make this in the oven, the flavor will be a little richer, but you don't lose anything by cooking it in the crock pot either.    Another wonderful aspect of this dish, it can be stretched very easily by the addition of a couple more cans of beans and a few more veggies.  And with the price of meat, that's a good thing.    Personally I like it when I've stretched it more than when I do the original recipe.    And it's fun to serve to people.   I have to say though,  when you dish it up and place it into a taco, you do need to add the Verde sauce to it, it adds another layer of flavour which I think this needs.   You use the Verde sauce as a condiment, adding it to the meat while cooking, doesn't do a thing.  I know, I tried it once, and it wasn't very good at all.  And I think you should learn from my mistakes.   Not that I make all that many, but...

To start with, and this is so sinfully easy I'm embarrassed to tell you how simple it is, get your pot out, whether it be a crockpot, or a pot on top of the stove or a large casserole dish.

Shredded Beef
A big old chunk of meat

Shredded Beef
The meat is in there, hiding, really.

 Place your meat in there, add a couple cans of Kidney beans, a chopped onion, a chopped green pepper, one can of tomato sauce, (I like El Pato Mexican tomato sauce), one can of chopped green chiles, 2 tablespoons of chile powder, 1 tablespoon of cumin, 1 whole tomato chopped.  Stick the lid on and let it cook.   If you've got this in a crock pot, don't even lift the lid for 5 or 6  hours.   When the meat is fork tender,
Shredded Beef
At this point it really tastes good, I had to taste, quality control and all that.

pull the meat out and shred it with a couple of forks, add it back into the saucy goodness of the pot and let it cook another hour or so.
Shredded Beef

  It will be saucy.   If doing this on the stove or in the oven, let it cook for a couple of hours, then check for tenderness.  As soon as it's fork tender, pull it out and shred.   Add back into the pot and let it cook for a little while more.
Shredded Beef
Made one up before we headed over, final product had to pass inspection, of my mouth that is.

Serve with flour tortillas, Verde sauce and some cheese.   And don't be surprised when people lick their plates.   It has been known to happen.  But they usually turn away or hide in the corner when they do it.    



Recipe:  Shredded Beef     Serves 6-8 People

3-4 lb. chuck roast, not too fatty
4 cans Kidney beans, (I like a combination of Dark red kidney beans and the light red beans)Drained and rinsed
1/2 cup water
1 can El Pato Mexican Tomato Sauce (8 oz) or
1  can Tomato sauce (8 oz.) 
1 can (4 oz) chopped green chiles or more
1 tomato, diced
1 green pepper, diced
1 onion, diced
2 garlic cloves, minced
1 tablespoon cumin (more to taste if needed)
2-4 tablespoons Chile powder
Serve with: 
Flour Tortillas
Shredded Cheese
Green Taco Sauce

Dump it all in the crockpot and set for low and let simmer for 6 hours, minimum.   If cooking on top of the stove, cover and let simmer for 2 hours, or until the meat is tender.   Same directions for the oven, set the temp at about 350 degrees.
When the meat is tender, remove from the sauce and shred, then add it back into the pot and let it simmer or cook for another 1-2 hours.  I like to finish it off on top of the stove, just to reduce the sauciness a little.  Serve with flour tortillas, green taco sauce and shredded cheese.

And here's the rest of the dishes that were brought last night.   And I have to apologize I didn't get a shot of the roasted tomatillo salsa.   Every time I got close to it, people were eating it, and of course I had to taste it as well, it was good.
Baked Ziti

Hot and Sour Soup

7 Layer Dip

Green Salad

Brownies

Smoked Chicken

Veggie Plate

Meatballs


And there you have it, another successful night at the Boat Club.   As usual everything was excellent, and I ate too much, sigh.  Oh well.  I will survive.
Hope everyone has a great Valentines Day. 

Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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