Everyday Shredded Beef Filling (ATK, Slow-Cooker)

Recipe by duonyte
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READY IN: 9hrs 20mins
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Microwave onions ,chili powder, oil, garlic, coriander, cumin, and cayenne in a bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. (You can do this the night before to make it easier to put together in the morning). (ATK used 6 qt cookers, I used a 5 qt and I think a 4 qt is large enough).
  • Stir tomato sauce and sugar into slow cooker.
  • Season beef with salt and pepper add to slow cooker and coat evenly with the sauce.
  • Cover and cook on Low for 9 to 11 hours, or High for 5 to 7 hours.
  • Transfer beef to a large bowl let cool slightly, then shred in bite-sized pieces, discarding excess fat; cover to keep warm.
  • Let braising liquid settle and spoon off fat from surface with a large spoon.
  • Toss shredded beef with 1 cup of the braising liquid, adding more liquid as necessary. Stir in the lime juice and season with additional salt and pepper.
  • Refrigerate leftovers for up to 3 days or freeze for up to 1 month.
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