Cuban Shredded Beef

By fuzzygroup

Note -- the cuban portion of this has been omitted since the recipe is just damn good w/o the cuban seasoning. Its just a fantastic shredded beef recipe. Damn simple but great.

Ingredients

• 2 pounds boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 1/2-inch cubes
• Kosher salt and pepper

Preparation

Step 1

1. Bring beef, 2 cups water, and 1 1/4 teaspoons salt to boil in 12-inch nonstick skillet over medium high heat. Reduce heat to low, cover, and gently simmer until beef is very tender, about 1 hour 45 minutes. (Check beef every 30 minutes, adding water so that bottom third of beef is submerged.)

2. Remove lid from skillet, increase heat to medium, and simmer until water evaporates and beef starts to sizzle, 3 to 8 minutes. Using slotted spoon, transfer beef to rimmed baking sheet. Pour off and reserve fat from skillet. Rinse skillet clean and dry with paper towels. Place sheet of aluminum foil over beef and, using meat pounder or heavy sauté pan, pound to flatten beef into 1/8-inch-thick pieces, discarding any large pieces of fat or connective tissue. (Some of beef should separate into shreds. Larger pieces that do not separate can be torn in half.)

The cuban seasoning part of this can be found at the original url: http://www.cooksillustrated.com/recipes/detail.asp?docid=40516