03-10-2005, 05:27 AM
Serving size: 6
1 (2-pound) beef roast (eye of round or brisket),
cut into 6 chunks
2 quarts water
1/4 cup garlic puree*
1 1/4 ounces pickling spice, in cheesecloth pouch
1 teaspoon salt
BBQ sauce
4 tablespoons oil
1/2 cup green chiles, roasted, peeled and chopped
1 white onion, chopped
1/4 cup garlic puree*
1 tablespoon vinegar
1 cup reserved meat broth
8 ounces canned jalapeno peppers, thinly sliced
1 tablespoon juice from canned jalapenos
1 bay leaf
1/2 cup Salsa De Chile Colorado
1 teaspoon pepper
1/2 cup green olives, minced (optional)
4 large tomatoes, chopped
1/2 cup wine, red or white
* Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.
In an 8-quart stock pot, bring water to the boil, add meat, garlic puree, spice pouch and salt. Bring to the boil again, skim scum, reduce heat and simmer 1 hour, or until the meat is tender, frequently removing scum.
Remove meat and cool enough to handle. Discard spice pouch; reserve liquid. With fingers,
shred the meat finely.
In a large skillet, heat oil and sauté green chile, onion, garlic puree, vinegar, broth and jalapeno. Add bay leaf. Add shredded meat and the rest of the ingredients. Simmer until flavors blend, about 10 minutes.
Place seasoned meat in a large, shallow baking pan and bake at 300 degrees F for about 1 hour, stirring occasionally.
1 (2-pound) beef roast (eye of round or brisket),
cut into 6 chunks
2 quarts water
1/4 cup garlic puree*
1 1/4 ounces pickling spice, in cheesecloth pouch
1 teaspoon salt
BBQ sauce
4 tablespoons oil
1/2 cup green chiles, roasted, peeled and chopped
1 white onion, chopped
1/4 cup garlic puree*
1 tablespoon vinegar
1 cup reserved meat broth
8 ounces canned jalapeno peppers, thinly sliced
1 tablespoon juice from canned jalapenos
1 bay leaf
1/2 cup Salsa De Chile Colorado
1 teaspoon pepper
1/2 cup green olives, minced (optional)
4 large tomatoes, chopped
1/2 cup wine, red or white
* Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.
In an 8-quart stock pot, bring water to the boil, add meat, garlic puree, spice pouch and salt. Bring to the boil again, skim scum, reduce heat and simmer 1 hour, or until the meat is tender, frequently removing scum.
Remove meat and cool enough to handle. Discard spice pouch; reserve liquid. With fingers,
shred the meat finely.
In a large skillet, heat oil and sauté green chile, onion, garlic puree, vinegar, broth and jalapeno. Add bay leaf. Add shredded meat and the rest of the ingredients. Simmer until flavors blend, about 10 minutes.
Place seasoned meat in a large, shallow baking pan and bake at 300 degrees F for about 1 hour, stirring occasionally.