Shredded beef

I made some fantastic shredded beef yesterday with one of your tip roasts. Once cooked it is great mixed with BBQ sauce for sandwiches or thrown in a tomato sauce for pasta. If you still post recipes (I haven’t looked for a bit) here is how I did it:

* season beef (Sirloin Tip Roast) on one side with:
* salt and pepper (about a teaspoon or two of each, maybe a bit more salt)
* two tsp of minced garlic
* touch of cumin
* touch of cinammon
* touch of ground chile powder (any kind will do)
* heat olive oil in a stovetop high side pot (preferibly non-stick so the meat seers well)
* brown the beef on the seasoned side first (about 5 minutes on med-high heat) and then turn and brown on the opposite side
* add enough water so that it comes up to about 1/2 of the height of the roast
* cover the pot, lower the heat to a simmer and let braise for about 3 or 4 hours
* check the beef for ease of shredding after 3 hours; when it begins to separate easily then shred into desired size
* use as desired – with bbq sauce for sandwiches, tomato sauce for pasta, etc.

I really like cooking the beef this way. The cut is one of your more economical ones and it turns out enough meat for probably 4 or 5 people. Just thought I would share!

Submitted by Phil P.

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About Sheri Salatin

Sheri is married to Daniel Salatin. She is the marketing director at Polyface Farm and stay-at-home mom of three children. Sheri is passionate about clean food and is enjoying working the land along side her husband. When not farming, Sheri can be found reading, writing, sewing, baking and serving in her church family.
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