Juana'S Shredded Beef

• 3 pounds Beef Chuck or Round
• 2 Medium Yellow Onions
• 3 cloves Garlic
• 1 Serrano Chile
• 28 ounces Crushed Roasted Tomatoes
• 1/4 cup Red Wine Vinegar
• 2 tablespoons Brown Sugar
• 1 tablespoon Oregano
• 1 teaspoon Ground Cumin
• 1 teaspoon Paprika
• 2 tablespoons Kosher Salt
• 1 teaspoon Black Pepper
• 3 tablespoons Olive Oil or Sesame Oil
• 1 bottle Dos Equis Amber

1. Cut the Beef into 2" to 3" chunks
2. Add salt and pepper to all surfaces and set aside while you chop the vegetables
3. Chop the onions into 1/4" pieces.
4. Thinly slice the garlic
5. Slice the chilies in half and remove the seeds and the white membranes
6. chop the chiles into 1/4" pieces
7. Heat the oil in a 2-1/2 to 3 quart saucepan until shimmering
8. Brown the beef on each side
9. Remove the beef and set aside.
10. Saute the onions until translucent
11. Add the chiles and the garlic and saute until the onions begin to brown
12. Reduce the heat to simmer
13. Add the meat, the beer, vinegar, brown sugar, cumin, and paprika to the vegetables.
14. Cover and simmer for 1-1/2 to 2 hours until the beef shreds with a fork.
15. Allow to cool for 20 minutes
16. Use a a pair of forks to shred the meat.
17. Stir the shredded meat to thoroughly coat with the sauce,
18. Add the meat to tacos, burritos, tostadas, huevos, etc.

onions, garlic, serrano, tomatoes, red wine vinegar, brown sugar, oregano, ground cumin, paprika, kosher salt, black pepper, olive oil, amber

Taken from www.epicurious.com/recipes/member/views/juanas-shredded-beef-5cbd46eec719444c8e826706 (may not work)