Shredded Beef


– 1/4 cup vegetable oil
– 1 (2 1/2 to 3 pound) beef brisket (smaller thinner end, trimmed of all fat)
– 1 ancho or New Mexico dried chili, stemmed and seeded
– 3 to 4 slices onion
– 1 bay leaf
– 1/2 teaspoon Mexican oregano


Preheat oven to 300 degrees F. Heat a Dutch oven over medium-high heat. Add oil and brown the beef on all sides. Pour off as much oil as possible. Just barely cover the meat with water. Bring to a boil. Skim off any scum that rises to the surface. Add remaining ingredients. Cover the pot and place it in the oven until the meat is tender, about 2 to 2 1/2 hours.Remove the meat, reserving broth for other uses. When the meat is cool enough to handle, shred it. Hold a fork in each hand, and shred the beef with the forks.

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