Simple Mexi-Bowls & the Most Delicious Recipe for Mexi-Style Shredded Beef

A sign reading: “Necessity is the mother of invention” should be hung in my kitchen for sure — it totally describes my cooking life. It goes a little something like this: “What?!? it is 2:30 already?!? … Oh gosh. What am I going to make for dinner … that doesn’t make everyone cry or throw up??!” ((thinking, thinking)) “What is in the pantry?? ((there is some stuff)) What is in the fridge?? ((some essentials for sure)) I think I will have to hit the freezer ((dread — there is hardly enough time to thaw and cook those frozen bricks of beef))…”

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If I am planning on a beef meal, ((and the beef is frozen solid)) I like to assemble it in the morning in order to give it time to thaw. Even better would be if it was fresh — but that never happens around here. That would require planning, and I am not a great meal planner. It’s like the meal plan is telling me what to do all week and I don’t really like people ((or lists)) “bossing” me around.

Yes. I have issues. 

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Anyway — at 2:30 in the afternoon, my preferred thawing & cooking method gets shot out the window. Or as Gracie said in her best detective voice yesterday as we were playing “Or does it??”. I placed that 3 pound brick of frozen 2″ chuck roast chunks in my large dutch oven with a spritz of cooking oil, covered it and turned the flame to medium high.

Within 10 minutes, I was able to begin separating the chunks. But the clock was still against me — I like to cook roast beef using my “No-Peek” method. It allows the beef to get super tender. All the while, the flavors of the juices and added ingredients are concentrating and developing a yummy richness with no effort. 

Once the beef chunks were completely separated, I decided to toss a few teaspoons of flour into the pot and brown all sides. 

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While the meat was browning, I quickly grabbed a few pantry staples and added them to the pot:

  • 10 oz bottle of Cabernet Sauvignon 
  • 4 oz can chopped green chilies
  • 2 c diced or sliced white onions
  • 2 t cumin
  • 2 t garlic herb seasoning ((use a “no” or “low” salt variety)) 
  • 2 t McCormicks Montreal steakhouse seasoning blend
  • ¼ c lime ponzu ((secret ingredient))
  • 3 c water

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Once the ingredients were added, I placed the covered dutch oven into a 400° preheated oven. I knew I was behind schedule – so I was hoping an hour of cooking at a higher temperature would help me make up for that.

After an hour I turned the temp down to 300° — but never opened the oven. The no-peek cooking method only works when you don’t peek. 

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2 hours later it was time for dinner. At first glance, I could tell the flour and juices had formed a slightly thickened sauce. And the smell: rich and spicy with a hint of slow cooked sweetness.

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I began shredding the chunks of beef, hoping that is had been given enough time to get tender and that the higher temps didn’t dry it out. It was perfect! Tender, juicy and so flavorful.

I simply served it over basmati rice and topped it off with a few garnishes. There were no leftovers. It was SO good. The red wine and ponzu are my secret weapons for deliciousness.  

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If I hadn’t have been in such a time crunch, I would have never created this recipe — and this one is going on repeat status. Notice, I didn’t say this recipe is going on my meal plan – because then it would be telling me what to do & I don’t like that at all, haha.

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Mexi-Style Shredded Beef & Mexi-Bowls
Serves 6
Spicy, juicy and tender, this shredded Mexi-syle beef is so easy! Two surprising ingredients help create flavors that taste like your were slaving away for days ((no one needs to know you threw it together in less than 20 minutes)).
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Prep Time
15 min
Cook Time
3 hr
Prep Time
15 min
Cook Time
3 hr
Ingredients
  1. 3 lbs chuck roast ((cut into 2" chunks))*
  2. 2 t cooking oil
  3. 2 t all-purpose flour
  4. 10 oz bottle of Cabernet Sauvignon
  5. 4 oz can chopped green chilies
  6. 2 c diced or sliced white onions
  7. 2 t cumin
  8. 2 t garlic herb seasoning ((use a "no" or "low" salt variety))
  9. 2 t McCormicks Montreal steakhouse seasoning blend
  10. ¼ c lime ponzu ((secret ingredient))
  11. 3 c water
  12. 1½ c basmati rice ((cooked according to package instructions))
Garnishes
  1. salsa
  2. shredded sharp cheddar
  3. chopped tomatoes
  4. chopped cilantro
  5. sour cream
Instructions
  1. Move oven rack to the lowest placement & preheat oven to 400°. Over medium-high flame, heat cooking oil and add frozen beef*. Cover for 10 minutes, allowing meat to begin thawing in order to separate chunks. Remove lid & begin separating chunks. If all of the chunks are not separable, re-cover the pot and repeat the process until chunks are separated.
  2. Sprinkle flour over the beef and toss to coat. As the flour is browning, add remaining ingredients, Stir to combine, cover & place in preheated oven.
  3. After one hour of cooking, reduce oven temperature to 300° and continue cooking ((without peeking)) for 2 to 2.5 more hours.
  4. Serve over cooked rice and top with desired garnishes.
  5. Serves 6
Notes
  1. *I started with frozen beef - if you have fresh beef, just brown all sides and continue following remaining directions.
Food for a Year: http://foodforayear.com/

In true show & tell form: "I am open for questions & comments"

 
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