This blog posting goes back in time a about 2 or 3 weeks since it took me a long time to get photos uploaded. We spent our first “free” weekend in Austin going to the outlet mall in San Marcos. I’m in real need of some work clothes, as I’ve been wearing the same 10 or so tops since internship year (2009-2010). My favorite store to find professional clothing is the Banana Republic outlet store. It’s usually where I have the most luck finding clothes that are age appropriate and fit my body shape. I had been looking forward to going to the outlet mall ever since we moved here with hopes of finding a few new pieces to wear. After several hours and several stores, all I got were two pairs of shorts (that I won’t be wearing to work but will wear in the summer) and one skirt. Boo. I couldn’t find anything else so the search continues.
One cool thing that we bought though was a Le Creuset dutch oven. I’ve been eyeing these for a while but wanted to wait until our move was complete before seriously looking into them.
One of the main reasons I wanted to get a dutch oven was to make this shredded beef recipe that I came across on one of my favorite cooking blogs. I am a big fan of tex-mex and so is the writer of this blog. This recipe looked so good I have been dreaming of trying it ever since I read it about 6 months ago. Well my dream finally came true! Thursday night I came home from work, cooked this baby for 3 hours in the oven, and we had shredded beef tacos Friday night for dinner. Delicious! By the way, the dutch oven was a breeze to work with and I look forward to the next dish I’ll make with it (not sure what that is yet).
Recipe below is slightly modified from For the Love of Cooking blog:
Shredded Beef Tacos
- 1-2 tsp olive oil
- 2 lb lean chuck roast (trim most of the outside fat off) or rump roast
- Cumin, to taste
- Chili powder, to taste
- Paprika, to taste
- Oregano, to taste
- Cilantro, about 1/3 cup, chopped
- Salt and black pepper, to taste
- 2 cups of beef broth (plus more if needed)
- 4 oz can of whole green chiles
- 1 jalapeño, seeded, de-veined, and chopped
- 6 cloves of garlic, minced
Heat the olive oil in a Dutch oven over medium high heat. Trim the outside fat off of the chuck roast. Season the chuck roast evenly with cumin, chili powder, paprika, oregano, coriander, sea salt, and freshly cracked pepper on both sides of the roast. Place them beef in the hot Dutch oven for 2-3 minutes on each side to sear the meat. Add the beef broth, whole green chiles, jalapeno, cilantro, and minced garlic. Place the lid on the Dutch oven and place into the oven for 2-3 hours making sure to check each hour to make sure you don’t need to add more broth. The beef is done when the meat is tender and shreds easily with a fork. Carefully, remove any fat that you see in the beef then shred the beef using a fork.
- Small flour tortillas (If you live in TX, HEB makes the best tortillas)
- Refried beans, warmed
- Extra sharp cheddar cheese, shredded
- Diced tomato
- Avocado dip
Heat the refried beans. Place the tortillas in a damp cloth and microwave for 20 seconds to warm up. Spread a bit of refried beans down the center of the tortilla then add some shredded beef followed by cheddar cheese, tomatoes, and avocado dip. Serve with salsa and stuff yer face.