*  Exported from  MasterCook Mac  *
 
                             Hand Shredded Beef
 
 Recipe By     : Feast of Santa Fe/tpogue@idsonline.com
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Beef
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      pounds        beef brisket -- trimmed of fat
    1      large         onion -- coarsely chopped
    2      cloves        garlic -- chopped
    1                    bay leaf
      1/2  teaspoon      oregano
    1      teaspoon      salt
      1/2  teaspoon      pepper
      1/2  teaspoon      cumin
                         oil
 
 Preheat the oven to 325F. 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, then store them in the refrigerator (for up to a week) or freeze for
 use as a fill.
 
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 Per serving: 361 Calories; 30g Fat (76% calories from fat); 19g Protein; 1g
 Carbohydrate; 83mg Cholesterol; 251mg Sodium
 
 NOTES : 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.