Spicy Pulled Beef
From Mary Fiefarek Kalka
This takes a good six hours or so in all, but most of it is waiting while the oven melts the meat into the most delicious pulled sandwich fillings ever.
Jeanne adds all the onion and garlic at the beginning. The original recipe added the second onion and the second half of the garlic after 90 min of cooking.
2-3 lb chuck roast
2 large sweet onions
Salt and pepper
A head plus a few cloves of garlic
Two bay leaves
Sprigs of fresh thyme and oregano
Water
Low-salt beef broth (up to several cups)
2 Tbl Chipotle in adobo sauce, pureed (use 3 Tbl for larger roast)
Sear chuck roast in oven-proof roaster/casserole.
Season roast with s & p.
Into pot, add 2 large chopped sweet onions and one head plus several cloves of garlic, a bay leaf or two, a few sprigs of thyme and oregano (you can certainly also use dried), 1 or 2 cups of water, and 2 T of chipotle in adobo sauce that has been pureed.
Cover and place in pre-heated 300 degree oven for about 90 minutes.
After first cooking time, turn over roast. If more juice is needed, and about a cup or so of low-salt beef broth.
Cook an additional 2-3 (or more) hours until the meat is fall apart tender and let cool slightly before shredding with 2 forks.
Strain the juices and return the meat to the juices to serve. If you cool overnight, remove the solidified fat before reheating.
This takes a good six hours or so in all, but most of it is waiting while the oven melts the meat into the most delicious pulled sandwich fillings ever.
Jeanne adds all the onion and garlic at the beginning. The original recipe added the second onion and the second half of the garlic after 90 min of cooking.
2-3 lb chuck roast
2 large sweet onions
Salt and pepper
A head plus a few cloves of garlic
Two bay leaves
Sprigs of fresh thyme and oregano
Water
Low-salt beef broth (up to several cups)
2 Tbl Chipotle in adobo sauce, pureed (use 3 Tbl for larger roast)
Sear chuck roast in oven-proof roaster/casserole.
Season roast with s & p.
Into pot, add 2 large chopped sweet onions and one head plus several cloves of garlic, a bay leaf or two, a few sprigs of thyme and oregano (you can certainly also use dried), 1 or 2 cups of water, and 2 T of chipotle in adobo sauce that has been pureed.
Cover and place in pre-heated 300 degree oven for about 90 minutes.
After first cooking time, turn over roast. If more juice is needed, and about a cup or so of low-salt beef broth.
Cook an additional 2-3 (or more) hours until the meat is fall apart tender and let cool slightly before shredding with 2 forks.
Strain the juices and return the meat to the juices to serve. If you cool overnight, remove the solidified fat before reheating.
Comments