Carne bovina desfiada à mexicana

Ingredientes

• 1/2 large onion, peeled and cut into large slices
• 1/2 large red bell pepper, seeded and cut into large slices
• 1 tablespoon tomato paste
• 1 tablespoon agave nectar or honey
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried cumin
• 1/2 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 1/2 teaspoons ground coriander
• 1 teaspoon Rocket Fuel, or your favorite hot sauce
• 1/2 teaspoon Sriracha chili sauce
• 2 1/2 pounds chuck roast
• 1 cup beef stock

Modo de preparo

1. 1

   Preheat oven to 300 degrees.

2. 2

   In a 9×13-inch glass baking dish or Dutch oven with cover, lay sliced onions and peppers on bottom.

3. 3

   Mix tomato paste, agave or honey, all the dried spices, Rocket Fuel and the chili sauce. Smear all over the beef, then set beef over peppers and onions. Pour the beef stock around the sides of the beef.

4. 4

   Cover with parchment paper and then foil, sealing tight. (Or place the cover on the Dutch oven.)

5. 5

   Roast in oven for three hours or until fork tender. Check after three hours and cook for another 30 minutes if not falling apart tender. Depending on the size, grade, quality and cut of the chuck, this cooking time could be much longer, see notes. *

6. 6

   With two forks, shred meat and mix with all liquid, cooked onions and cooked peppers.

7. 7

   Use as a filling for a variety of Mexican or Southwestern-inspired dishes.