BEEF MACHACA RECIPES

Name: Machaca (Authentic Mexican Shredded Beef)
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4 serving(s)
Ingredients: 1 lb boneless beef chuck; 1 cup water; 6 peppercorns; 1/4 medium onion; salt; 1 garlic clove; 1/4 teaspoon salt; 1 tablespoon vegetable oil; 1/2 medium onion, chopped; 1 california chili pepper, roasted, peeled (or 1 roasted and peeled poblano chili, or 1 canned whole green chili); 2 small tomatoes, peeled, chopped (1/2 pound); 1/4 teaspoon ground cumin; fresh ground pepper (to taste)

MACHACA (AUTHENTIC MEXICAN SHREDDED BEEF) RECIPE - FOOD.…

Machaca (Authentic Mexican Shredded Beef) Recipe - Food.… image

An authentic Mexican recipe from the book "Mexican Cookery" by Barbara Hansen. This delectable shredded beef is perfection! Wonderful served stuffed into a warm flour tortilla. Recipe is easily doubled, or tripled. Could also be made in the crock pot.

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb boneless beef chuck
1 cup water
6 peppercorns
1/4 medium onion
salt
1 garlic clove
1/4 teaspoon salt
1 tablespoon vegetable oil
1/2 medium onion, chopped
1 california chili pepper, roasted, peeled (or 1 roasted and peeled poblano chili, or 1 canned whole green chili)
2 small tomatoes, peeled, chopped (1/2 pound)
1/4 teaspoon ground cumin
fresh ground pepper (to taste)

Steps:

Place meat in large saucepan. Add water, peppercorns, 1/4 onion and salt to taste. Bring to a boil, reduce heat. Cover and simmer until meat is very tender, about 1 1/2 hours.
Cool meat in broth. Drain, reserving 1/3 cup broth. Mash garlic with 1/4 teaspoon salt to make a paste. Heat oil in a large skillet. Add chopped onion and garlic paste. Cook until onion is tender. Cut chili into short strips. Add chili strips and tomatoes to cooked onion.
Cook 3 to 4 minutes. Add meat, cumin and freshly ground pepper to taste. Cook until meat is heated through. Stir in reserved broth. Taste and add salt if needed. Keep warm.
NOTE: Can be served as a main dish or in tacos or other tortilla dishes.

Nutrition Facts : Calories 211.7, FatContent 10.5, SaturatedFatContent 3.6, CholesterolContent 74.8, SodiumContent 243.5, CarbohydrateContent 5.4, FiberContent 1.1, SugarContent 2.7, ProteinContent 24.9

SLOW-COOKER BRISKET SANDWICHES RECIPE | FOOD NETWORK ...

Slow-Cooker Brisket Sandwiches Recipe | Food Network ... image

Provided by Food Network Kitchen

Total Time 8 hours 30 minutes

Prep Time 30 minutes

Cook Time 8 hours 0 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
1 5-to-6-pound first-cut or flat-cut brisket, cut into 3 pieces
Kosher salt and freshly ground pepper
4 cloves garlic, smashed and peeled
1 12-ounce bottle stout beer
4 stalks celery, cut into large pieces
2/3 cup packed dark brown sugar
1/2 cup tomato paste
1/2 cup red wine vinegar
1/3 cup dijon mustard
1/3 cup soy sauce
2 bay leaves
1 teaspoon paprika
2 brioche or other rolls, split open and toasted
Coleslaw, for serving

Steps:

Heat the vegetable oil in a large skillet over medium-high heat. Season the brisket with salt and pepper, then brown on all sides, about 10 minutes, adding the garlic in the last 2 minutes. Transfer the meat and garlic to a 5-to-6-quart slow cooker. Pour the beer into the skillet and simmer 30 seconds, scraping up the browned bits from the pan; add the beer mixture to the slow cooker.
Nestle the celery around the meat and add the brown sugar, tomato paste, vinegar, mustard, soy sauce, bay leaves and paprika. Stir, then cover and cook on low 8 hours or on high 6 hours. Transfer the meat to a cutting board and let rest 10 minutes, then thinly slice.
Serve on brioche halves with coleslaw; drizzle with the cooking liquid.

Nutrition Facts : Calories 474, FatContent 16 grams, SaturatedFatContent 7 grams, CholesterolContent 128 milligrams, SodiumContent 265 milligrams, CarbohydrateContent 18 grams, ProteinContent 61 grams

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