Text 5772, 86 rader
Skriven 2011-01-14 04:56:00 av Dave Drum (1:124/311)
Ärende: Gourmet 502
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Big Dave’s Beef Machaca
 Categories: Beef, Chilies, Marinades
      Yield: 6 servings
 
MMMMM--------------------------MARINADE-------------------------------
    1/4 c  Worcestershire sauce
           Juice of two limes
      1 ts Garlic powder
      1 ts Ground cumin
      1 ts Chilli powder
    1/2 ts Salt
    1/2 ts Black pepper
    1/2 c  Vegetable oil or olive oil

MMMMM--------------------------MACHACA-------------------------------
      3 lb Chuck Roast or Skirt Steak;
           - trimmed and cut in 1/4 lb
           - portions
      1 lg Texas Sweet Onion (yellow
           - onion) diced
    1/2    Green bell pepper diced
      4 cl Garlic; minced or pressed
      1    Fresh Jalapeno; minced
     14 oz Can diced tomatoes or
           - tomatoes w/green chilies
    1/4 c  Beef broth
      1 tb Dried oregano
      1 tb Ground cumin
      1 ts Hot pepper sauce such as
           - Tabasco
           Salt & pepper
           Oil for searing the beef
 
  For the marinade, combine all the ingredients in a bowl then whisk
  them to form an emulsion. Add the beef making sure every piece is
  evenly coated. Cover and refrigerate
  
  Marinate the beef overnight in a bowl in the refrigerator. Before
  preparing, drain thoroughly and allow meat to come up to room
  temperature for about 30 minutes.
  
  In a large soup pot, heat a few tablespoons of oil over medium-high
  heat until very hot. Sear the beef a few pieces at a time to develop
  a rich brown color on all sides as well as on the bottom of the pan.
  Do this in several batches if the pot is too crowded.
  
  When all the beef is browned nicely and removed from the pan, add the
  onions, peppers, and garlic to the hot pan. Sauté for a few minutes
  then add the remaining ingredients to the pan along with the beef.
  Bring to a boil, scraping the browned bits off the bottom of the pan.
  Reduce heat to low, cover and simmer slowly for about 2 hours. The
  meat should be very tender and should easily fall apart when pricked
  with a fork.
  
  Remove from heat, remove meat to a cutting board and shred with a pair
  of forks. Return to the pot and bring to a simmer, uncovered. Reduce
  the liquid until very thick, almost dry. At this point, adjust the
  seasoning with salt, pepper, and whatever additional heat you want to
  add if any.
  
  Serve with tortillas, cheese, salsa, lettuce and guacamole for a great
  beef taco. Portion and freeze the remaining machaca in zip lock bags
  for later use.
  
  Submitted by Maverick Martin
  
  September 24, 2006
  
  MM Format by Dave Drum - 06 February 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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