1 # Lean beef – chuck, outside round, brisket
1 tea. Salt
1 med. Onion
3 ea. Garlic, peeled
3 tbsp. Beef fat
2 ea. Medium roasted tomato or 15oz canned
2 ea. Green onion, 1/4 pieces
2 ea. Fresh hot chile
0.5 tea. Salt
Bring 2 quarts of water to a boil in a large saucepan; add meat and salt.
Skim off gray foam.
Slice half an onion and one garlic clove, and add to water.
Partially cover and cook over low heat till fork tender. Usually 45 – 90 minutes, depending on the cut of meat.
Let meat cool in broth for 30 minutes.
Strain off meat and shred—reserve broth.
Dice the remaining onion and mince garlic.
In a heavy skillet, heat beef fat* and add onion and beef; cook and stir for 10 minutes. *Skim some fat from broth or use some reserved fat from another item, such as making stock.
Once meat is browned, reduce heat to medium and add garlic, tomato, green onions, and chiles.
Cook for 4-5 minutes, stir in 2/3 cup reserved broth, and simmer till evaporated.
Season with salt. With any grass-based meat, I like to decrease my seasoning and enjoy the taste of the meat.
Shredded Beef