This is just a photo copied from my first post about this place, because it's a shame not to have a picture, it is so lovely up here. As soon as I arrived I glimpsed another part of the deer clan that call it home as well, Crazy Doe and her fawn, and Split Ear (young buck). Maybe I will get some more deer pictures while I am here.Ropas Viejas
2# boneless beef chuck, trimmed of most of the fat
Place in a 5-6-quart pan with 1/4 cup of water. (I always use cast iron, but I don't think it's necessary.) Cover and cook over medium heat for 30 minutes. Uncover and cook until liquid boils away and meat is well-browned; turn as needed.
Lift out meat. To pan, add 3 tablespoons red wine vinegar; scrape to loosen browned bits. Stir in 1 1/2 cups beef broth, 2 tablespoons chili powder, and 1 teaspoon ground cumin.
Return meat to the pan, bring to a boil, cover, and simmer over medium heat until meat is very tender and easily pulled apart, about 2 hours.
Let meat cool, then tear into shreds. Mix with remaining pan juices. Use to fill enchiladas or burritos.
3 comments:
Oh, I am so excited about the baby! I just love little pink shrimpies! Blessings to you, Grandma!
I am taking some time away from beef, but your recipes are always wonderfully homey and earthy! Have fun!
I bookmarked this because I could use another method for making meats to shred. Usually, I throw a pork or beef roast in the crockpot and cook on low all day, but I don't always have all day. Or planning skills.
I assumed anything roasted for a few hours couldn't be very tender. I'll give this a whirl.
Thank-you thank-you. I love simple delicious recipes. My husband took off hunting for a week but I am going to try this soon.
+ a new grandbaby...I have five grandsons. I mentioned that I really needed another fresh baby to my daughter-in-law but she said she is finished...OH I sure love that new baby head..all velvety and the smell....OH Blessed are you!
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