Mile High Shredded Beef Food

MILE-HIGH SHREDDED BEEF FOR A CROWD

Steps:

• Place roast in a Dutch oven; add the broth, onion and celery. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until the meat is tender. , Remove roast and cool slightly; shred meat with two forks. Strain vegetables and set aside. Skim fat from cooking liquid and reserve 1-1/2 cups. Return the meat, vegetables and reserved cooking liquid to the pan. , Stir in the ketchup, brown sugar, vinegar, salt, mustard, Worcestershire sauce, garlic, bay leaf, garlic powder, paprika and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Discard bay leaf. Serve beef on buns.

MILE HIGH SHREDDED BEEF

Steps:

• Place the roast in a Dutch oven; add broth, onion and celery. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until the meat is tender. , Remove roast and cool slightly; shred meat with two forks. Strain vegetables and set aside. Skim fat from cooking liquid and reserve 1-1/2 cups. Return the meat, vegetables and reserved cooking liquid to the pan. , Stir in the ketchup, brown sugar, vinegar, salt, mustard, Worcestershire sauce, garlic, bay leaf, garlic powder, paprika and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Discard bay leaf. Serve beef on buns.

MILE HIGH SHREDDED BEEF SANDWICHES

Steps:

• In a skillet, brown both sides of meat in oil.
• Add onions, and celery and saute briefly. Transfer to slow cooker.
• Add broth.
• Cover, and cook on low 6-8 hours, or until tender. Remove meat from cooker, and cool.
• Shred beef.
• Remove vegetables from cooker, and drain, reserving 1 1/2 cups broth.
• Combine vegetables, and meat.
• Return shredded meat, and vegetables to cooker. Add broth, and remaining ingredients and combine well.
• Cover and cook on high for 1 hour, Remove bay leaf.
• Pile into 8 sandwich rolls, and serve.

SHREDDED BEEF ENCHILADAS

Steps:

• Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.
• In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.
• In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.
• Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.
• Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.

MILE-HIGH SHREDDED BEEF SANDWICHES

Steps:

• 1. The way I made it: place roast in crock pot with sliced onions & broth. Set for 6 hrs.
• 2. Remove meat and get rid of any fat. Remove liquid from pot. Shred beef; set aside.
• 3. Sauce: combine either the ones listed or the ones I used. Return meat to crock pot, pour sauce and mix well. Heat back up on low until ready to serve.
• 4. Assemble each roll with a large scoop of meat and place coleslaw on top if you desire.
• 5. For my coleslaw I bought the coleslaw in the bag and Marie's Coleslaw dressing in the produce department. Easy, fast & so good.