Shredded Beef with Red Chile Sauce
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Ethnic influence:
Southwest US
Submitted by:
Rick and Madeline Cuevas
Here is a great recipe. Easy and can be expanded. I have fed from 6 to 60 people with this dish.
Ingredients:
Beef Tri Tip or Brisket.
I use at least 1/2 lb. per person.
That way there will be leftovers for breakfast.
Garlic Powder
Salt
Butter
Bay Leaves
Red Chile Sauce ( I make my own, but Las Palmas will do)
Preparation:
Cut meat into fist size chunks, place in roasting pan
Place pats of butter into crevices
Add bay leaves.
Add salt and garlic to taste. (There are no vampires near my house)
Cover with Red Chile Sauce
Place in oven at 225 degrees overnight
In the morning, shred meat with fork. Skim fat from top. Place back in oven
until needed. Allow enough time for meat to absorb Chile. 2 hours is enough, but
dish will keep.
This dish can be done in a crock pot also. Remember to cover the meat with the
sauce so the tops don't dry out.
Hope you like it.
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