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Old 03-02-2020, 03:06 PM   #1
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Shredded Beef

I have been making shredded beef for years, with no complaints from family members. My reciprump raste goes like this:

3 lb. beef roast, chuck, 7-bone, or rump roast.
1 yellow onion, chopped
2 tbs. chopped cilantro
/2 tsp, ground coriander
2 tsp. salt
2 tsp. ground cumin
favorite seasonings for shredded beef
Pressure cook for 40 minutes. Remove from the PC, let cool enough to handle and shred along wiht the onion. Put shredded beef back into the pot, but minus some of the broth so it's not too soupy, yet very moist. The onion nad cilantro is left in the shredded meat.

I don't add any tomato product, or peppers as DW sas she can't eat any kind of ppers, or even black, or white pepper.

So, what's your goto for shredded beef? DW wants me to make it like it's made at the taco shops in San Diego, CA.

Seeeeeya; Chnief Longwind of the North

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Old 03-02-2020, 04:53 PM   #2
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I use top round -

heavy sear
4-5 hr beer&onion+ braise,

overnight in the fridge,

3-4 hr braise second day.

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Old 03-02-2020, 11:08 PM   #3
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I do not have a recipe (not yet) but this one should work just leave out the black pepper. She does it in an Instant Pot but if you do not have one use a steamer and cook longer. The recipe is in Spanish but she has an easy to understand video.

https://www.mamalatinatips.com/2015/...e-presion.html

She has an English version https://www.mamalatinatips.com/2015/...re-cooker.html
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Old 03-03-2020, 11:00 PM   #4
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I must have eaten tacos in San Diego. Don't remember them though.
Tijuana, Ensenada, Carlsbad, Redondo Beach, Olvera Street etc. Yeah. Those aren't memories of a single style though.

Not a recipe but Possible inspiration --- Netflix - Taco Chronicles - "Barbacoa"

Can be made with beef, lamb, sheep, or goat. Often involves a hole in the ground and banana leaves but is adaptive to traditional cooking methods.
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