Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

June 2018

Vegetable Recipes

Chocolate Recipes

Chocolate Cups with Raspberry Mousse

Chocolate Cups with Raspberry Mousse Recipe
FOR CHOCOLATE CUPS 8 oz Semisweet chocolate Ba...

read more

Hand Shredded Beef Recipe

Hand Shredded Beef recipe and other vegetable recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Hand Shredded Beef recipe  PDF



3 pounds beef brisket trimmed of fat
1 large onion coarsely chopped
2 cloves garlic chopped
1 bay leaf
1/2 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
oil
Preheat the oven to 325F. Rub the beef thoroughly with the onion, garlic, seasonings and a little vegetable oil. Wrap the meat in heavy duty foil and seal the edges all around with tight crimps. Place the meat in a baking dish and bake for about 2 1/2 to 3 hours, or until the beef is tender enough to fall apart. If you hear much sizzling as the meat cooks, turn the heat down. When the beef is fork tender, unwrap the top of the foil package, push aside the onions, and place the meat close to a broiler flame. Allow to broil only until the top surface begins to look dry and is starting to brown. Remove from the broiler and let the meat cool. Shred it into long shreds with your fingers, then store them in the refrigerator (for up to a week) or freeze for use as a fill.

Hand Shredded Beef recipe and other vegetable recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
576 people have voted
Last Reviewed on 2018-06-21



Thursday, Jun 21 2018 Download & Print Hand Shredded Beef recipe  PDF   Vegetable recipes RSS   New

2018 Best Cooking Recipes

New Recipes

Hearty Halloween Soup

New Cooking Recipes

Skirlie with Mushrooms
Skirlie with Mushrooms Recipe


8 oz Mushrooms (wild if possible) 5 oz Good meat dripping 2 Onions 1 lb Medium oatmeal Salt and black pepper Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mi ture makes an e cellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. ...

Cooking Magazines: Risotto Recipes » June 2018   Risotto recipes RSS   Thumsb up

Dish Of The Day

Quinoa En Salpicon

Quinoa En Salpicon Recipe
2 c Raw quinoa 8 c Water 1 c Cucumber, peeled, seeded and amp diced 1 c Tomato, seeded and a...
read more

Category: » Quinoa Recipes

View more dishes

>