| Prep: 20 mins | Cook: 3 hrs – 4 hrs | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 476 | 33g | 12g | 8g |
| sugars | fibre | protein | salt |
| 5g | 2g | 41g | 1.2g |
Why I Love Chilean Shredded Beef
One of my absolute favorite dishes, the Chilean Shredded Beef, is an ode to my passion for diverse cuisines that embody the spirit of my home city, New York. Drawing inspiration from the rich culinary traditions of far-off locales, like Chile, I approach cooking with the utmost respect for tradition while still infusing a touch of my personal flair.
The Intricate Simplicity of the Dish
The Chilean Shredded Beef pays homage to a paradox that simultaneously intrigues and enthralls me – the intricate simplicity of well-curated flavors. Pristine cuts of beef brisket, simmered slowly in a selection of carefully picked spices, and the crowning glory of fresh cilantro, combine to create an explotion of flavor that’s hard to resist.
The founding father of French cooking, Auguste Escoffier, once emphasized that “Good cooking is the foundation of true happiness”. Never has this rung truer than when savouring a dish that is replete, not just with good ingredients, but also with the emotions invested into it while cooking. The sense of satisfaction that follows, knowing that this flavorful creation is the result of my dedication and patience, instills in me a deep rooted love for this recipe.
How It Connects to Other Dishes
The underlying flavor profile of this Chilean Shredded Beef shares similarities with several other dishes I’ve experimented with. The robust, aromatic nature of the cumin and paprika connects to several Middle Eastern dishes, particularly the succulent Moroccan Spiced Short Ribs. Meanwhile, the addition of bell peppers and chili powder draws parallels with the classic American chili con carne. Exploring the limitations and potential of these common ingredients when executed in different cultural contexts is always an exciting culinary endeavor.
As for serving suggestions, the slow-cooked shredded beef pairs well with a variety of hearty accompaniments. Try it nestled between slices of crusty bread for a hearty sandwich, over a bed of steamed rice, or even tucked into soft tortillas to create delicious and vibrant tacos. The versatile nature of this delicacy makes it a perfect addition to meals round the clock, be it a weekend brunch or a weeknight dinner.
So, there you have it – my profound admiration for the Chilean Shredded Beef. It’s more than just a recipe to me. It’s a wholesome experience – one that carries a world of flavours waiting to be explored and savored.
What You’ll Need
- 2 pounds of beef brisket
- 3 cloves of garlic, minced
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 2 cups of beef broth
- 1 tablespoon of cumin
- 1 tablespoon of paprika
- 1 teaspoon of chili powder
- 1 teaspoon of oregano
- Salt and pepper to taste
- 6 ounces of tomato paste
- 2 tablespoons of vegetable oil
- 1/2 cup of fresh cilantro, chopped
- 1 cup of water
Method
Step One
Begin by seasoning your beef brisket generously with salt and pepper on both sides. Then, in a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil is hot, add the brisket to the pot and sear on both sides until it’s browned. This should take about 3-5 minutes per side.
Step Two
Remove the brisket from the pot and set it aside. In the same pot, add your sliced onion, green pepper, and minced garlic. Sauté the vegetables in the pot until they’ve softened and the onion is translucent, which should take about 5 minutes.
Step Three
Next, add the cumin, paprika, chili powder, and oregano to the pot with the vegetables. Stir well to combine and cook for another minute or so, until the spices are fragrant.
Step Four
Now, stir in the tomato paste until it’s well combined with the vegetables and spices. Then, slowly pour in the beef broth and water, stirring constantly until the broth is integrated with the other ingredients in the pot.
Step Five
Return the beef brisket to the pot, nestling it among the vegetables and broth. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and let it simmer. Cook the beef for about 3-4 hours, until it is very tender and can easily be shredded with a fork.
Step Six
Once the beef brisket is fully cooked and tender, remove it from the pot and shred it using two forks. Return the shredded beef to the pot and stir in the chopped fresh cilantro. Let the beef simmer in the sauce for another 10-15 minutes to absorb the flavors.
Step Seven
Your shredded beef is now ready to serve! Enjoy it on its own, in tacos, burritos, or any other dish that calls for tender, flavorful beef.
