Description
This recipe is simple and basic but full of flavor; you would want to eat it by itself. It can be used to make any recipe that requires shredded beef.
Ingredients
Units
Scale
- 1 lb beef chuck
- 1 teaspoon peppercorn
- 2 dried bay leaves
- 2 teaspoon cumin seeds
- 2 teaspoon kosher salt (or regular table salt )
- 2 quarts water (Or enough water to cover about an inch above the meat.)
Instructions
- Cut beef chuck into long strips, this helps it cook faster.
- In a 5-7 quart pot, add water, beef chuck, peppercorn, dried bay leaves, cumin seeds, and kosher salt.
- Bring water to a boil; once it boils bring it down to a simmer.
- Simmer for 40-50 minutes, until beef is fully cooked and shreds easily.
Slow cooker method
- In a slow cooker, add water, beef chuck, peppercorn, dried bay leaves, cumin seeds, and salt.
- Cook on low for 7-8 hours or high for 3-4 hours; until beef shreds easily.
Notes
- Beef can be stored in an airtight container and placed in the refrigerator for up to 5-7 days.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Cuisine: American, Mexican