Beef

 After you’ve cooked the meat, cover it in foil and pound it with a meat mallet. If you don’t have a meat mallet, use a heavy saucepan and get some aggression out. I felt a little like a Stepford wife gone a-wall here. You can even see my son in the background doing his homework – probably thinking I had lost it as I splattered him with shredded meat.

After you’ve beaten it into submission, crisp it up in a saucepan and add garlic, cumin, orange juice, and lime to brighten up the flavor.

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Cuban Shredded Beef

Yield: 4-6 servings

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
• 3 garlic cloves, minced
• 1 teaspoon vegetable oil
• 1/4 teaspoon ground cumin
• 2 tablespoons orange juice
• 1 1/2 teaspoons grated lime zest plus 1 tablespoon juice, plus lime wedges for serving
• 1 onion, halved and sliced thin
• 2 tablespoons dry sherry (chicken broth or vinegar can be substituted)

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.) Remove lid from skillet, increase heat to medium, and simmer until water evaporates and beef starts to sizzle, 3 to 8 minutes.Instructions

1. 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. Some of beef should separate into shreds. Larger pieces that do not separate can be torn in half.
2. Combine garlic, oil, and cumin in a small bowl. Combine orange juice and lime zest and juice in a second bowl.
3. Heat 1 1/2 teaspoons reserved fat in now-empty skillet over high heat (don't discard the rest yet). When fat begins to sizzle, add onion and 1/4 teaspoon salt. Cook, stirring occasionally, until onion is golden brown and charred in spots, 5 to 8 minutes. Add sherry (or substitute) and 1/4 cup water and cook until liquid evaporates, about 2 minutes. Transfer onion to bowl. Return skillet to high heat, add 1 1/2 teaspoons reserved fat, and heat until it begins to sizzle. Add beef and cook, stirring frequently, until dark golden brown and crusty, 2 to 4 minutes. It's important to get it nice and crisp.
4. Reduce heat to low and push beef to sides of skillet. Add garlic mixture to center and cook, stirring frequently, until fragrant and golden brown, about 30 seconds. Remove pan from heat, add orange juice mixture and onion, and toss to combine. Season with pepper to taste. Serve immediately with lime wedges. Can be used as taco filling or just plain.

Notes

I haven't tried it but I definitely think you could cook the meat in the slow cooker for 6-8 hours on low instead of on the stove top in step 1 of the instructions. Reserve fat from slow cooker and continue to step 2 in the instructions. Source: Cooks Illustrated

Luau Burger Recipe
from Ted Reader's Napolean's Everyday Gourmet Burger

makes 4 burgers

2 pounds ice-cold regular ground pork
1 cup ham, diced
1 small onion, finely diced
4 cloves garlic, minced
1/4 cup Dijon mustard
1 teaspoon dried parsley, ground
2 tablespoons fresh parsley, chopped
2 teaspoons freshly ground black pepper
2 teaspoons red chilies, crushed
2 teaspoons salt
pinch of cayenne pepper

Teriyaki sauce.

The Garnish
8 ounces ham, thinly sliced
8 burger buns
1/2 cup butter, melted
bunch leaf lettuce
4 sliced fresh pineapple, cut into 1/4 inch thick rings
4 slices tomato
4 slices red onion

1. Preheat grill to medium high.
2. In a large bowl, mix the ground pork, diced ham, onion, garlic, Dijon mustard, dried parsley, chopped   parsley, cayenne pepper,black pepper, salt and red chilies. Form into 4 6-ounce patties.
3. Grill burgers for 4 to 5 minutes per side, until fully cooked.
4. Warm sliced ham on the grill.
5. Brush the burger buns with melted butter and grill, cut-side down, until crisp and golden brown.
6. Brush pineapple, tomato, and onion with melted butter and grill for 1- 2 minutes on each side.

Assemble your burger!
Bun bottom, lettuce, burger, grilled pineapple, tomato and red onion, grilled warmed ham and bun top. Garnish with your favorite condiment and serve.

mysisterskitchen2009.blogspot.com

I wasn't sure about this recipe and how the combination of

seasonings would come together.....I LOVED it. Just how

I want a roast to taste! I will make this again (soon).

blogchefdotnet

Ingredients:
1 ½ lbs ground chuck
slider buns (or dinner rolls)
salt and pepper
sliced cheddar cheese (cut into 4 squares)
dill pickle slices
½ cup onion (minced)
Burger Sauce-
½ cup mayonnaise
¼ cup ketchup
1/8 cup yellow mustard
1 teaspoon dried minced onion
1/8 teaspoon dried minced garlic
1/16 teaspoon white vinegar
hot sauce (to taste)
pepper to taste

Cooking Instructions:

Step 1: In a bowl whisk together the mayonnaise, ketchup, onion, garlic and vinegar. Season with hot sauce and pepper to taste. Cover and chill for at least 1 hour before serving.
Step 2: Form ground chuck into small patties. Season on both sides with salt and pepper. Lightly grease the grates of an outdoor grill, and preheat the grill to medium-high heat. Place patties onto the grill and cook, turning once, until the patties are fully cooked (the internal temperature has reached 160 degrees). During the last few minutes of cooking top each patty with 2 of the sliced cheese squares.Step 3: Slice the slider buns in half and place cut down onto the grill. Cook until lightly toasted on the bottom. Remove from the grill.
Step 4: Place slider patties onto the bottom half of a bun. Top with minced onion, dill pickle slices, and burger sauce. Place the top half of the bun onto the slider.
(Makes 6 Servings)