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- 1 roast (chuck, round or rump)
- 1 c. roasted green chiles, diced
- Garlic salt
- Pepper
- Reserved broth
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Optional: tortillas, shredded cheese, tomatoes, sour cream, salsa
Place roast (frozen or thawed) in crockpot or slow cooker, on low heat. Fill with enough water to cover roast halfway. Cook 8-10 hours, or until meat falls apart easily. Drain, reserve broth. Shred meat into a sauce pan, sprinkle liberally with garlic salt, pepper to taste, add green chiles and enough broth to moisten (5 tbs. or so). Heat on stove to warm. This is great by itself , in taco salad, or wrapped up in a burrito!
- 1 roast (chuck, round arm or rump) or for a large group, you can cook two roasts at the same time.
- Garlic salt
- Pepper
Place roast (frozen or thawed) in Crockpot or slow cooker, on low heat. Fill with enough water to cover roast halfway. Cook 8-10 hours, or until meat falls apart easily. Drain, reserve broth. Shred meat into a sauce pan, sprinkle liberally with garlic salt, pepper to taste, add enough broth to moisten (5 tbs. or so). Heat on stove to warm.
This shredded beef can be used in a lot of recipes.
Corn tortillas, shredded cheese, chopped tomatoes, lettuce, salsa, guacamole
Fry tortilla shells in cooking oil, fill with warm shredded beef and desired toppings.
Taquitos
Corn tortillas, cooking oil for frying taquitos, shredded cheddar cheese, salsa, sour cream, guacamole
Heat enough cooking oil to cove the bottom of your fry pan. Spread a couple of tablespoons of the shredded beef evenly in the center of each tortilla. Roll up each tortilla tightly and lay a couple of tortillas at a time in the hot oil. Fry the taquitos until golden brown, about 3 minutes. Remove the taquitos from the oil and drain on a paper-lined plate. Season the taquitos with salt and pepper. Continue frying until all the taquitos are fried. Serve on a platter with shredded cheese on top, salsa, sour cream and guacamole for dipping.
Burritos
Flour tortillas, 3 cups diced green chilies, shredded cheese
Add 3 cups diced green chilies to shredded beef in sauce pan. Simmer until ready to assemble burritos. Heat a tortilla, fill with shredded beef and shredded cheese, and wrap into a burrito.
Cheddar Cheese and Beef Quesadillas
Flour tortillas, sharp cheddar cheese, shredded, 3 cups diced green chilies, butter, softened
Add 3 cups diced green chilies to shredded beef in sauce pan. Simmer until ready to cook quesadillas. Spread butter thinly over one side of tortilla. Place tortilla butter side down in hot skillet, sprinkle to cover with cheddar cheese, spoon tablespoons full of beef over cheese, top with another buttered tortilla, butter side up. Cook over medium heat until bottom tortilla is golden, flip and cook until the other side is golden and cheese is melted. Great served warm , and also great cold, wrapped in plastic to store in refrigerator.
Milky Ranch Barbeque Beef Sandwiches
Favorite BBQ sauce, hamburger buns or homemade rolls
Add enough BBQ sauce to cover shredded beef, bring to simmer. Serve on toasted buns or roll.
try applying an herb paste to steaks, wrapping with plastic wrap and allowing steaks to sit in refrigerator for 24 to 48 hours. Cook as described for medium rare or medium steaks.
5 cloves garlic pounded (or chopped in food processor) with 1 tbs. coarse sea salt, 2 tbs. fresh thyme, 1 tsp. black pepper and 2 tbs. olive oil
This simple skillet dishuses the most popular in-season produce and grassfed beef. Light and quick, perfect for a summertime meal, from start to finish it takes about 20 minutes! Whether you grow the produce yourself or find it at your local farmer’s market, it is sure to be a meal you make throughout the summer.
- 1 pound grassfed ground beef
- Olive oil
- 3 tablespoons butter
- 2 homegrown tomatoes, chopped
- 1 homegrown zucchini squash, chopped
- 1 large or several small sweet peppers, chopped
- 1-2 cloves garlic, minced
- ½ cup freshly grated parmesan cheese
- Salt & pepper to taste
- 2 cups cooked rice, preferably long grain
Drizzle large skillet with olive oil, add ground beef and cook until thoroughly browned. Add minced garlic when beef is almost done.
Meanwhile, sauté zucchini and peppers in butter until squash is tender but not soft. Add tomatoes and cook 1 minute more until heated through.
Toss in ground beef, parmesan cheese and season well with salt & pepper.
Serve over rice.
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