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Spicy Shredded Beef

spicy-shredded-beefSubmitted by Caitlin M. of Brookline, MA, for the Mambolicious Recipe Contest 2009.


  • 4 lbs. beef roast
  • 1 bottle beer
  • 1 onion, diced
  • 1 small head garlic, minced
  • 1 small can diced green chilies
  • 1 small can sliced jalapenos
  • 1/4-1/3 cup San-J soy sauce
  • 2 tsp. paprika
  • 1/2 tsp. cayenne
  • 1/2 tsp. chili powder
  • 1 tsp. parsley
  • Freshly ground black pepper
  • Salt, to taste
  • Olive oil
  • 8 dinner rolls


  1. Preheat oven to 275° F.
  2. Heat up olive oil in large sauté pan over medium-high heat.
  3. Sear/brown beef on all sides. This browning adds a deeper flavor to the beef. Remove and place in deep oven dish.
  4. Pour beer over beef. Add peppers, onion, garlic, San J Soy Sauce and spices. Cover with aluminum foil or a baking dish cover.
  5. Cook until meat registers an internal temperature of about 110 or a little more. The meat should fall apart easily when pulling with a fork.
  6. Turn oven up to 500° F to further brown the outside of the meat, this occurs quickly, in about 10 to 15 minutes, as the slow cooking draws protein and sugar laden juices to the top. Remove from oven once browned.
  7. The total process takes about 7-8 hours, but needs little supervision during this time.
  8. Once cool enough to handle, shred beef using your hands or with a fork, whatever is easiest for you.
  9. Stuff dinner rolls with shredded beef.

Servings: 8

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