Monday, May 18, 2009

Re: Bœuf déchiqueté

I found this recipe for shredded beef on Jennifer Iserloh's Web site:


1 tablespoon olive oil
2 pounds beef stew meat, trimmed of fat
1 teaspoon cumin
1 teaspoon mild chili powder
1 teaspoon paprika
1 star anise pod
1 (15 ounce) can fat free, reduced sodium beef broth


Warm the oil in a large stockpot over high heat. Brown the beef 5 to 6 minutes turning once or twice. Reduce the heat to medium and add the cumin, chili, paprika, and star anise. Cook an additional minute until the spices become fragrant. Add the beef broth and bring to a slow boil. Reduce to a simmer and cover.

Cook 1 to 1/2 hours until the beef is tender, adding a little water if the beef starts to stick. Cool slightly then shred with your fingers or two forks.

Ms. Iserloh, aka The Skinny Chef, recommends using her shredded beef on "burritos, tacos, and enchiladas."

I think expertly-cooked shredded beef would go better on a buttered Kaiser Roll with green leaf lettuce, thin slices o' ripe tomatoes, and a big-ass dash of a quality horseradish sauce. Oh, and a good pickle should be served alongside.

Lest you think I'm busting on Ms. Iserloh, I'm gonna try her recipe soon. We'll see if her shredded beef is better suited for tacos or sammiches.

Stay tuned.

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