Shredded Beef



12 servings



3 lbs. beef brisket, fat trimmed
1 lg. onion, coarsely chopped
2 cloves garlic, chopped
1 bay leaf
1/2 tsp. oregano
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. cumin


Preheat oven to 325°F. Rub the beef thoroughly with the onion, garlic, seasonings and a little vegetable oil. Wrap the meat in heavy duty foil and seal the edges all around with tight crimps. Place the meat in a baking dish and bake for about 2-1/2 to 3 hours, or until the beef is tender enough to fall apart. If you hear much sizzling as the meat cooks, turn the heat down. When the beef is fork tender, unwrap the top of the foil package, push aside the onions and place the meat close to the broiler flame. Allow to broil only until the top surface begins to look dry and is starting to brown. Remove from the broiler and let the meat cool. Shred the beef into long strands.

Author's Comments

The beef can be used for tacos, burritos and other types of sandwiches.

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