Spicy Shredded Beef FTW!

tacosI’m so excited.

I turned a $7 pot roast into the best shredded beef, I’ve ever eaten.

Most of the recipes that I try, my family feels are “boring.”

We like it spicy.

I read this recipe.

I’m very new to chipotle peppers in adobo sauce, and quite frankly, it scares me.

I didn’t have whole chipotle peppers, in adobo sauce, because I zipped them, together, in the magic bullet.. and had them in a little jar, in the fridge.

So, I put the roast, raw, down into the crock pot.

I put a liberal amount of chipotle adobo mix over the top. Probably four heaping regular teaspoons. Maybe 5.

On top of that, I pressed 5 cloves of garlic onto the meat.

I topped it with a sliced Vidalia Onion.

And sprinkled the following spices right over the top:

  • 2 tsp ground Cumin
  • 1 Tbsp Italian Seasoning
  • 2 tsp restaurant ground pepper
  • 2 tsp coarse sea salt

I added 6 cups of water, to cover the roast, and put it on low for 6-7 hours.

2 hours later, I transferred the meat and onions to a covered corning ware dish, and put it in the refrigerator for two days.

Tonight, I heated, shredded and served, without tasting it. Most of my experiments work out that way.

Everyone loved it and asked for it to be made again.

Win!

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Spicy Shredded Beef FTW!

tacosI’m so excited.

I turned a $7 pot roast into the best shredded beef, I’ve ever eaten.

Most of the recipes that I try, my family feels are “boring.”

We like it spicy.

I read this recipe.

I’m very new to chipotle peppers in adobo sauce, and quite frankly, it scares me.

I didn’t have whole chipotle peppers, in adobo sauce, because I zipped them, together, in the magic bullet.. and had them in a little jar, in the fridge.

So, I put the roast, raw, down into the crock pot.

I put a liberal amount of chipotle adobo mix over the top. Probably four heaping regular teaspoons. Maybe 5.

On top of that, I pressed 5 cloves of garlic onto the meat.

I topped it with a sliced Vidalia Onion.

And sprinkled the following spices right over the top:

  • 2 tsp ground Cumin
  • 1 Tbsp Italian Seasoning
  • 2 tsp restaurant ground pepper
  • 2 tsp coarse sea salt

I added 6 cups of water, to cover the roast, and put it on low for 6-7 hours.

2 hours later, I transferred the meat and onions to a covered corning ware dish, and put it in the refrigerator for two days.

Tonight, I heated, shredded and served, without tasting it. Most of my experiments work out that way.

Everyone loved it and asked for it to be made again.

Win!

There are no comments yet. Be the first and leave a response!

Leave a Reply

Wanting to leave an <em>phasis on your comment?

Trackback URL http://fromthecheapseatz.com/2009/08/22/spicy-shredded-beef-ftw/trackback/
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