Friday, October 7, 2011

Mexi-Pulled Beef

This is my go to 'feed-a-ton-o-people' recipe. I have made it for several buffet style dinners with all the fixings. We generally do this with romaine leave wrappers, homemade salsa and guacamole, tomatoes, olives and cheese (for those dairy folks). I have even given in a bought corn tortillas for those adamant about lettuce not being a taco shell.  ;)  Tonight we had it on an arugula salad with homemade salsa, guacamole, and plantain chips for crunch. Yumm!! Anyway, I have received several requests for the recipe, so I finally measured and here it is. Enjoy!

Mexi-Pulled Beef
2-3lb Beef Roast
Avocado Oil (enough to coat the bottom of pan)
2 Tbsp Chopped Dried Onions
3 Tbsp Onion Powder
3 Tbsp Chili Powder
1 Tbsp Garlic Powder
1 Tbsp Cumin
1 Tsp Salt
1/3 C White Vinegar

Mix all spices together in a small bowl.  Heat oil in a heavy bottom pan, or if your pressure cooker has a 'brown' option just do it in there, as I did. Add chopped dried onions into the oil as it heats. Rub prepared seasoning mix into beef and sear in the hot oil for about 5 minutes per side, or until a nice deep brown is reached. 
Once both sides are browned, pour in white vinegar and cook in the pressure cooker for an hour, or in a traditional crock-pot for about 6 hours on low. 
Shred with two forks enjoy on a salad, as a taco, or just plain. 

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