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Shredded Beef in Tomato Sauce

Yields6 ServingsPrep Time20 minsCook Time1 hr 30 minsTotal Time1 hr 50 mins

 500 g Beef (you can use flank steak, chuck roast, or any preferred cut)
 1 Medium onion, diced
 2 Garlic cloves, finely chopped
 2 Large tomatoes, diced
 400 g Crushed tomatoes (1 can)
 1 Jalapeño pepper (optional)
 1 tsp Ground cumin
 1 tsp Dried oregano
 Salt and pepper to taste
 Olive oil
1

In a large pot, heat some olive oil over medium-high heat. Add the diced onion and chopped garlic, and cook until golden and fragrant.

2

Add the beef to the pot and cook until it is browned on all sides. Stir occasionally to ensure even cooking.

3

Add the diced tomatoes and jalapeño pepper (if using) to the pot. Cook for a few minutes until the tomatoes soften.

4

Add the crushed tomatoes, ground cumin and dried oregano. Mix all the ingredients well.

5

Reduce the heat to medium-low, cover the pot, and let the beef simmer for about 1 hour and 30 minutes, or until it is tender and can be easily shredded with a fork.

6

Once the beef is fully cooked, remove it from the pot and shred it using two forks.

7

Return the shredded beef to the pot and mix it well with the tomato sauce. Cook for a few more minutes to allow the flavours to blend.

8

Taste the sauce and adjust the seasoning with salt and pepper as needed.

9

Enjoy!

Nutrition Facts

6 servings

Serving size