HAND SHREDDED BEEF

"This style of shredded beef can be used for tacos or burritos in place of ground meat. Mixed with red chili sauce, it is more or less identical to carne adovada in style. Assuming that the bulk of the meat will be refrigerated or frozen, I give just one simple way to prepare it immediately by moistening with salsa and wrapping it in warmed flour tortillas. As with all the simplest ways, it is one of the best."

3 lb beef brisket, trimmed of fat
1 large onion, coarsely chopped
2 cloves garlic, chopped
1 bay leaf
1/2 tsp oregano
1 tsp salt
1/2 tsp pepper
1/2 tsp cumin
oil

Preheat the oven to 325 degrees F.

Rub the beef thoroughly with the onion, garlic, seasonings and a little vegetable oil. Wrap the meat in heavy-duty foil and seal the edges all around with tight crimps.

Place the meat in a baking dish and bake for about 2 1/2 to 3 hours, or until the beef is tender enough to fall apart. If you hear much sizzling as the meat cooks, turn the heat down.

When the beef is fork-tender, unwrap the top of the foil package, push aside the onions, and place the meat close to a broiler flame. Allow to broil only until the top surface begins to look dry and is starting to brown.

Remove from the broiler and let the meat cool.

Shred it into long shreds with your fingers. Refrigerate leftovers or freeze for longer storage.

Servings: 12
Source: Feast Of Santa Fe: Cooking Of The American Southwest by Huntley Dent