SHREDDED BEEF BBQ RECIPES

Steps:

• Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.
• Preheat oven to 500 degrees F (260 degrees C).
• Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan.
• Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.

Steps:

• Place oven rack in lower third of oven; heat oven to 350° F.
• In 10-inch skillet, cook 2 lb lean (at least 80%) ground beef and 1/4 teaspoon fine sea salt over medium heat 3 minutes, stirring frequently. Add 1/2 medium onion, chopped; cook 3 to 5 minutes longer or until onion has softened and beef is thoroughly cooked, stirring occasionally.
• Remove from heat. Add 1 jar (18 oz) barbecue sauce; stir until well combined. Spoon beef mixture into ungreased 2-quart baking dish. Stir in 2 cups shredded sharp Cheddar cheese (8 oz).
• Unroll 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls. Place sheet of dough over beef mixture to cover, tucking in sides of dough. Place baking dish on sheet pan or cookie sheet.
• Bake on lower oven rack 30 to 35 minutes or until top is golden brown. Cool 5 minutes before serving.