Southwestern Shredded Beef Sandwiches
- 1 cup chopped onion (1 large)
- 1 Tbsp. cooking oil
- 2 cups shredded beef master recipe (see recipe below)
- 1 10-oz. can diced tomatoes and green chiles
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 Tbsp. chopped fresh cilantro
- 1/2 cup shredded cheddar or Monterey Jack cheese (2 ounces)
- 4 onion rolls, split and toasted, if desired
- 1 cup shredded lettuce
- In large saucepan, cook onion in hot oil over medium heat about 4 minutes or until tender. Add shredded beef, undrained tomatoes, cumin, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until heated through and desired consistency. Stir in cilantro.
- To serve, sprinkle some of the cheese over bottoms of onion rolls. Spoon about 1/2 cup meat mixture over cheese on each bun. Sprinkle with remaining cheese and the shredded lettuce. Add roll tops. Makes 4 servings.
Shredded Beef Master Recipe:Trim fat from a 3 to 3 1/2 pound boneless beef chuck pot roast. If necessary, cut beef to fit a 4- to 5-quart slow cooker. Place 2 large onions, cut into thin wedges and 2 cloves garlic, minced in the cooker. Top with beef. In a medium bowl, combine 1, 14-oz. can beef broth, 1 Tbsp. Worcestershire sauce, 2 tsp. dry mustard, 1 tsp. dried thyme, crushed; 1/2 tsp. salt, and 1/4 tsp. cayenne pepper. Pour over beef in cooker. Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours. Remove beef and onion from cooker, reserving juices. Using two forks, shred beef, discarding any fat. Skim fat from juices. Add onion to beef; add enough juices to beef to moisten. Place 2-cup portions of beef in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups.
*Note: There seems to be a great deal of flexibility in this recipe. At least I think it turned out ok in spite of my modifications. For example, I used garlic powder instead of the cloves, black pepper instead of the cayenne pepper, less dry mustard than it called for (because I ran out:o), fewer onions, ground thyme instead of crushed, etc. Goodness! Now that I think about it, perhaps I should not be recommending this recipe. I have no idea what it actually tastes like!:o)