Spicy shredded beef

Spicy Shredded Beef

Photograph by David Prince

SERVES 6 to 8
TIME About 30 minutes, plus 8 to 10 hours in the slow-cooker

Ingredients
2 ½ lbs. boned beef chuck
1 can (14 ½ oz.) chopped tomatoes
7 oz. spicy salsa
1 can (4 oz.) diced jalapeño chiles, drained
1 onion, chopped
3 garlic cloves, minced
2 tbsp. ground dried New Mexico chiles or regular chili powder
1 tbsp. honey
2 ½ tsp. kosher salt
1 tsp. ground cumin
2 cups beef broth

Directions
1. Rinse beef and trim off excess fat. Put in a slow-cooker (at least 5 qts.). Add tomatoes (with juice), salsa, jalapeños, onion, garlic, ground chiles, honey, salt, and cumin; pour broth over the top.

2. Cover and cook on low until beef is very tender when pierced, 8 to 10 hours. If desired, remove lid for the last 30 minutes to allow sauce to reduce and thicken.

3. With a heavy fork, transfer meat to a rimmed board or plate. Shred with 2 forks. Ladle out half the sauce and reserve for other uses. Return shredded beef to the remaining sauce in the slow-cooker, cover, and let warm. Serve in sandwiches.

PER SERVING 261 cal., 38% (99 cal.) from fat; 30 g protein; 11 g fat (4 g sat.); 10 g carbo (1.8 g fiber); 1,198 mg sodium; 92 mg chol.

Serve With Hawk Crest Merlot 2005