I’m at my daughter’s in the north country, waiting on Baby to arrive. And I brought the recipe with me for the spicy shredded beef the Mexicans call Ropas Viejas. Several people said they would like that recipe after I mentioned having made it in my last post. I got this recipe from Sunset Magazine a long time ago.
This is just a photo copied from my first post about this place, because it’s a shame not to have a picture, it is so lovely up here. As soon as I arrived I glimpsed another part of the deer clan that call it home as well, Crazy Doe and her fawn, and Split Ear (young buck). Maybe I will get some more deer pictures while I am here.
2# boneless beef chuck, trimmed of most of the fat
Place in a 5-6-quart pan with 1/4 cup of water. (I always use cast iron, but I don’t think it’s necessary.) Cover and cook over medium heat for 30 minutes. Uncover and cook until liquid boils away and meat is well-browned; turn as needed.
Lift out meat. To pan, add 3 tablespoons red wine vinegar; scrape to loosen browned bits. Stir in 1 1/2 cups beef broth, 2 tablespoons chili powder, and 1 teaspoon ground cumin.
Return meat to the pan, bring to a boil, cover, and simmer over medium heat until meat is very tender and easily pulled apart, about 2 hours.
Let meat cool, then tear into shreds. Mix with remaining pan juices. Use to fill enchiladas or burritos.