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Ropa Vieja Shredded Beef
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| Servings: makes 4-5 cups Ingredients | |
| 2-3 lbs | lean, boneless beef, (flank or skirt steak, brisket or chuck roast) |
| 1/4 cup | water |
| 1/4 cup | Fiesta Taco Seasoning Mix, (for recipe go to: http://theyummylife.com/recipes/76); can substitute 1 packet prepared low-sodium taco seasoning mix |
| 3 tablespoons | red wine vinegar |
| 1-1/2 cups | beef broth |
Directions
Cut off as much fat as possible from surface of meat. In 5-6 quart Dutch oven or pan, add water and meat, cover and cook over medium heat for 30 minutes. Uncover and cook until liquid boils away and meat is browned; turning it to brown on all sides. Lift out meat and set aside. Sprinkle taco seasoning in pan and cook 1 minute. Add red wine vinegar and deglaze pan, scraping to loosen any browned bits. Stir in beef broth, whisk out any lumps. *** Return meat to pan, bring to boil, cover and simmer over low heat until meat is very tender and easily pulled apart; approx. 2 to 2-1/2 hours. Let meat cool enough to tear into shreds using 2 forks. Remove fat from pan juices, if desired. Return meat to pan with juices and cook uncovered until liquid is gone, but meat is still moist.
***SLOW COOKER OPTION: At this point in recipe, you can move the meat and liquid to a slower cooker and finish cooking it on low for 6-8 hours.
Use as filling for soft or crispy tacos, enchiladas, & burritos along with your favorite toppings. Also good on nachos and salads. Freezes and reheats well.
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