Big Dave's Beef Machaca
Source of Recipe
Danell Colwell., RN (Lousivlle)
Recipe Introduction
Here's the REAL Beef
List of Ingredients
Marinade:
1/4 cup of Worcestershire sauce
Juice of 2 limes
1 tsp garlic powder
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1/2 tsp black pepper
1/2 cup vegetable oil or olive oil
Machaca:
2-3#s Chuck Roast or Skirt Steak, trimmed &
cut into 1/4# portions
1 large Texas Sweet Onion (yellow onion) diced
1/2 green bell pepper diced
4 cloves of garlic, minced or pressed
1 fresh Jalapeno Pepper, minced
1-14oz can diced tomatoes or tomatoes with
green chilies
1/4 cup beef broth
1 Tb dried oregano
1 Tb ground cumin
1 tsp hot pepper sauce such as Tobasco
Salt & pepper to taste
Vegetable oil for searing the beef Recipe
For the marinade, combine all the ingrediants in a bowl then whisk them to form an emulsion. Add the beef making sure every piece is evenly coated. Cover & refrigerate.
Marinate the beef overnight in a bowl in the refrigerator. Before preparing, drain thoroughly & allow meat to come up to room temperature for about 30 minuntes.
In a large soup pot, heat a few tablespoons of oil over medium-high heat until very hot. Sear the beef a few pieces at a time to develop a rich brown color on all sides as well as on the bottom of the pan. Do this in several batches if the pot is too crowded.
When all the beef is browned nicely & removed from the pan, add the onions, peppers, & garlic to the hot pan. Saute' for a few minutes then add the remaining ingredients to the pan along with the beef. Bring to a boil, scraping the browned bits off the bottom of the pan. Reduce heat to low, cover & simmer slowly for about 2 hours. The meat should be very tender & should easily fall apart when pricked with a fork.
Remove from heat, remove meat to a cutting board & shred with a pair of forks. Return to the pot & bring to a simmer, uncovered.
Reduce the liquid until very thick, almost dry. At this point, add the seasoning with salt, pepper, & whatever additional heat you want to add if any.
Serve with tortillas, cheese, salsa, lettuce & guacamole for a great beef taco. Portion & freeze the remaining machaca in zip lock bags for later use.
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