Shredded Beef With Consomme

I don’t want to say this is Birria Style Shredded Beef, because it is not authentic, as prepared in Mexico. First of all, Birria is goat. Secondly, I don’t use all the spices. I’ve made this according to my cooking style. Typically, the meat is cooked with the consommé. I have separated the beef, and consommé. This gives the option of having the consommé, or not.

A YouTube video demonstration is available, by clicking this link.

SHREDDED BEEF WITH CONSOMMÉ

SHREDDED BEEF:

2 - 3 Pound Chuck Roast

1/2 Teaspoon Righteous Seasoning

4 Tablespoons cooking oil

1/2 Large onion, chopped

1 Jalapeño, destemmed, deseeded

6 Large garlic cloves, peeled, crushed

1 1/2 Cups water - or - 1 (12 ounce) bottle Corona beer

2 Beef bouillon cubes

1 Cup water

2 beef bouillon cubes

 

PICO DE GALLO:

1/2 Onion, diced

1/2 Bunch cilantro

1 Small tomato, diced

1/4 Teaspoon Righteous Seasoning

1/2 lime, juiced

 

BEEF CONSOMMÉ:

2/3 Cup Pico De Gallo, divided

1 1/2 Cups beef broth, defatted

1 Dried Pasilla chili pepper, stem and seeds removed

1 Dried Guajillo chili peppers, stem and seeds removed

2 California chili peppers, stems and seeds removed

6 Dried Arbol chili peppers, stems and seeds removed

1 Cup water

1/2 lime, juiced

1/2 Teaspoon Righteous Seasoning, if needed

1/2 Teaspoon granulated garlic

1/4 Teaspoon cumin

Up to 1/2 Teaspoon tajin, to reduce spiciness, if desired

 

TO PREPARE SHREDDED BEEF:

Coat 1 side of roast with 1 tablespoon cooking oil. Rub 1/2 teaspoon Righteous Seasoning onto meat. Flip meat, and repeat. Heat oil, in skillet, over medium high heat. Place onion and jalapeño into hot skillet. Add meat, to center of skillet. Let meat seer, for 3 minutes. Flip meat, and seer the other side. Turn heat to medium low. Place seared roast into crock pot. Add crushed garlic to skillet. Let cook a few minutes. Add water and bouillon cubes. Scrape bits off bottom of pan. Turn off heat. Transfer braising liquid to crock pot. Cover. Let cook until meat is fork tender. Check beef at 3 hours. If braising liquid has absorbed into the meat, add 1 cup water, and 2 beef bouillon cubes. Continue cooking, to 4 hours. Meat should spread easily. Place shredded beef in bowl, and refrigerate.

 

TO PREPARE CONSOMMÉ:

Place 1/3 Cup Pico De Gallo, in a slow cooker, or crock pot. Set aside. Place prepared dried chilies in a blender. Add beef broth. Process until smooth, about 6 minutes. Pour chili mixture into slow cooker. Rinse remaining chili mixture, with 1 cup water, from the blender; and pour into slow cooker. Add lime juice, Righteous Seasoning, if needed, garlic, and cumin; stirring to combine. Bring to a boil, then reduce heat to low. You do not want your consommé to evaporate. If consommé is too spicy; stir in tajin, 1/4 teaspoon at a time. The tajin will reduce the spiciness. Stir in remaining 1/3 cup Pico De Gallo. Serve as a dipping sauce with tacos or quesadillas.