Serves: 6
Total Calories: 1
1. Cut the beef into 1-inch pieces and put into a large saucepan with the onion, garlic, bay leaf, and salt. Cover with cold water and bring to a boil, uncovered, skimming the surface as needed. Reduce the heat, cover and simmer until the meat is very tender, about 1 hour and 15 minutes.
2. Remove from the heat and cool the meat in the broth until cool enough to handle, about 25 to 30 minutes. When cool, drain the broth into a container to save. Shred the meat with your fingers. Remove and discard any fat or gristle. The broth and meat are ready to use. Store the broth and meat in the refrigerator in separate covered containers for 3 days, or freeze for 3 months.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Basic Shredded Beef recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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