Summary: Keeping with the Mexican theme (I posted the salsa yesterday) I thought I’d try my hand at the shredded beef that Mr Ask really likes. It was really easy and would be even easier in a slow cooker. Mr Ask loved it in his tacos but we both think it would make great French dip sandwiches. This can be frozen too, just freeze the meat (whole or shredded) and the juices separately. To reheat, defrost in the fridge and reheat with the juices in a slow cooker or skillet. This quantity was perfect for us but you can also do a whole roast.
Ingredients
- 500g stewing steak (chuck/blade), cubed
- 1 red onion, peeled & quartered
- 3 cloves garlic, peeled but whole
- 1 bay leaf
- Water
Instructions
- Throw everything but the water into a sauce pan or slow cooker. Add enough water to just cover.
- If using a slow cooker, cook for 5-6 hours.If using a saucepan, bring to the boil, leave on a gentle boil. Cover and cook for 1 – 1 1/2hrs.
- Be sure to check the water level often and top up as needed.
- Remove the meat from the liquid, keeping the liquid for drizzling, dipping, reheating or freezing. Use two forks to shred the meat.
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