Green Chile Shredded Beef

Ingredients

• 3-3 1/2 lb. chuck or arm roast
• 10 oz. can green enchilada
• enchilada sauce
• 1/2 c. beef broth
• 2 cloves garlic, minced
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 1/2 tsp. salt
• sprinkle of pepper

Directions

1. Preheat the oven to 350 degrees.
2. Trim excess fat from the edges of beef. Place in a Dutch oven or roasting pan with a lid. Add remaining ingredients to the pan with beef starting with spices.
3. Bake for 3 to 4 hours or until meat starts to fall apart. Check occasionally to make sure all the moisture doesn’t evaporate, if it does add 1/2 c. water as needed.
4. When meat is done, place on a plate to cool until it can be handled, about 20 minutes. Shred beef and remove any extra fat or bones.
5. Place back in the pan with juices and combine well. There should not be a large amount of liquid, just enough to create a sauce on the meat.
6. Once it is heated through, serve either as a taco filling with cheese of choice or place in soft tortillas with cheese and roll them up and broil until golden brown like Chimichangas. Enjoy!

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Recipe and photos courtesy of Gleason Cattle Company Meats.

Chad and Katrina Gleason from Shullsburg in Lafayette County own and operate Gleason Cattle Company Meats. Their business has grown from selling quarters in 2007 from their fourth-generation family feedlot to a diversified operation of beef, grass-fed beef, pork and lamb sold by individual cuts, quarters and halves. They operate an on-farm store, attend five local farmers’ markets and have beef sticks in three local stores including Roelli Cheese Haus.

For more information find them online at:
• Facebook.com/GleasonCattleCompany
• Instagram @gleason.cattle.company