Two Way Shredded Beef

This recipe makes two dinners for four. May be frozen.


1 medium onion, quartered
3 whole cloves garlic, peeled
3- to 3 1/4-lb. boneless beef chuck shoulder or bottom round roast, cut into 4 large chunks
1 tsp. salt
1/2 tsp. pepper
3/4 cup water

1. Place onion and garlic in slow cooker, top with beef chunks. Sprinkle beef with salt and pepper, then add water. Cover and cook on low for nine to 9-1/2 hours or until beef is tender.
2. Remove beef from cooking liquid and allow to cool slightly. Meanwhile, strain cooking liquid and skim off fat. Set aside. Trim and discard excess fat from cooked beef. Shred beef with two forks.
3. Divide shredded beef into half, then add 1/4 cup reserved cooking liquid to each. Each shredded beef portion can be used in the following two recipes.

Yield: 4 servings

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Tex-Mex Beef Wraps with Tomato-Corn Salsa

1/2 cup frozen whole kernel corn, defrosted
1 small tomato, chopped
1 Tbs. chopped cilantro

Combine all ingredients with 2 Tbs. thick-and-chunky salsa in a small bowl. Cover and refrigerate until ready to use.

1 portion Two-Way Sredded Beef
one 16-oz. jar thick-and-chunky salsa
2 Tbs. Chopped cilantro
four 10-inch diameter flour tortillas, warmed

Preparation:
In microwave-safe dish combine defrosted portion of shredded beef, remaining prepared salsa, and cilantro. Microwave until heated through.
Spoon 1/4 of beef mixture evenly over each tortilla, leaving 1-1/2-inch border on all sides. Top each with 1/4 cup Tomato-Corn Salsa. Fold right and left edges of tortilla over filling. Fold bottom edge, then roll up jelly-roll fashion.

Yield: 4 servings


Honey Mustard BBQ Beefwiches

1 portion Two-Way Shredded Beef
1 cup honey-mustard barbecue sauce
4 hamburger or Kaiser rolls, split
chopped green bell pepper, optional
chopped sweet onion, optional

Preparation:
In microwave-safe dish combine defrosted portion of shredded beef, and barbecue sauce. Mix thoroughly. Cover and microwave until hot. Place equal amounts of beef mixture on bottom half of each bun. Top with bell pepper and onion, if desired. Close with top half of bun.

Yield: 4 servings