Best 6 Spring Hill Ranchs Southwestern Shredded Beef Recipes

SPRING HILL RANCH'S BRAISED BEEF STEW

Steps:

• 1. Adjust an oven rack to the lower-middle position and preheat the oven to 325°.
• 2. In a large Dutch oven over medium heat, cook the bacon until it is crispy and all the fat is rendered. Remove the bacon and set it aside. Drain off all but 2 Tablespoons of the drippings.
• 3. Meanwhile, cut the chuck tender roast into 3/4"-to-1" cubes. Toss the cubes with the 1 teaspoon of salt, 1/2 teaspoon of pepper and the flour. Set them aside.
• 4. Add the olive oil to the remaining bacon drippings and raise the heat to high. In batches, brown the beef cubes on all sides, 60-90 seconds per side. Remove the browned cubes and set them aside.
• 5. Lower the heat to medium. Add the carrots, scallions and onions to the pan and cook them for 2 minutes. Splash in the wine and scrape the bottom of the pan to release all the flavorful bits of fond. Add the broth, 1 teaspoon kosher salt and 1/2 teaspoon of black pepper and bring the pot to a boil. Add the browned beef cubes and any juices back to the pot; they should be almost completely submerged. Finally, add the cooked bacon, thyme and rosemary sprigs (whole) to the liquid.
• 6. Put on a lid and transfer the pot to the oven. Cook until the beef cubes are fork-tender, about 1-1/2 to 2 hours. Remove the pan from the oven. If the sauce has not thickened enough, stir in a slurry of 2 Tablespoons of cornstarch and 4 Tablespoons of cold water, then bring the pot back to a boil for about 2 minutes, stirring often. Allow the completed stew to sit for at least 20 minutes with the lid on before serving.
• 7. For each serving, arrange a couple scoops of stew over a bed of noodles, rice or cheese grits.

SPRING HILL RANCH'S SOUTHWESTERN BEEF MARINADE 1

Steps:

• 1. In a small mixing bowl, whisk together the soy sauce, garlic, brown sugar, tomato paste, chili powder, cumin and ground cayenne. While whisking vigorously, drizzle in the oil. Store and marinate in the refrigerator.

SPRING HILL RANCH'S BEEF CHICANA

Steps:

• 1. Marinate the beef strips with the Southwestern Marinade in the refrigerator for 1-3 hours. (More time is fine...even overnight)
• 2. Heat the oil in a large skillet over medium heat. Brown the beef strips in batches. Combine all the beef strips, green bell pepper and onion. Pour the diced tomatoes and tomato sauce in and season with the garlic, chili powder, cumin, salt and pepper. Stir well. Cover and simmer for 30 minutes (stirring occasionally), then remove the lid and simmer an additional 15 minutes. Serve over rice or noodles, or in burritos or warmed flour tortillas. Garnish with sour cream, cheese, guacamole, salsa or pico de gallo, or whatever sounds good to you.

SPRING HILL RANCH'S SOUTHWESTERN SHREDDED BEEF

Steps:

• 1. Trim the roast of any excess fat and cut it into four relatively equal chunks. Rub the pieces with the black pepper and set them aside.
• 2. In the slow cooker, stir together the broth, green chiles, onion, chipotles, garlic powder, oregano, chili powder, ground cumin, and cayenne.
• 3. Add the pieces of beef, tucking them down into the sauce mixture. If the sauce/liquid does not come at least 1/3 of the way up the beef pieces, add enough water to do that.
• 4. Cover and cook on the high setting until the meat begins to fall apart, about 8 hours. Check every once in awhile and, if necessary, add water to keep the roast from drying out.
• 5. Turn the slow cooker down to the low setting and remove meat to a large bowl or 9x13 baking dish. Shred the meat using two forks.
• 6. Return the meat to the slow cooker and cook it about 20 minutes to reheat and deepen the seasoning before serving.
• 7. We will often freeze this in one-pound amounts so it's easy to grab a bag an make a bunch of burritos or tacos. It'll keep in the fridge for a few days or in the freezer for 6 months (not that you'll ever have it there that long!).

SOUTHWESTERN RANCH SALAD #RSC

Steps:

• Heat the oven to 400° F . Use a pizza cutter to slice the tortillas into thin strips. Line a baking sheet with foil and coat it with non-stick spray. Spread the tortilla strips out in a single layer and spritz lightly with more non-stick spray. Sprinkle lightly with Ranch Dressing Seasoning Mix.
• Bake the tortilla strips for 5-10 minutes or until they are golden brown and crispy. Stir the tortilla strips half way through cooking.
• While the tortilla strips are baking, cut the head of lettuce or greens into small pieces. Rinse the greens and drain well. Chop the tomato and slice the green onions with some tops. Rinse the black beans in a colander and drain well. Thaw the corn.
• Whisk together all of the ingredients for the dressing in a small bowl.
• You can either build one large salad or 4 Servings on chilled plate(s).
• Layer the greens first, then the chicken, black beans, corn, tomato, shredded cheese, green onion, and a few tortilla strips on top. Serve and ENJOY!

SOUTHWESTERN SHREDDED BEEF SANDWICHES

Steps:

• In a large saucepan, cook the onion in hot oil over medium heat about 4 minutes or until tender.
• Add shredded beef, undrained tomatoes, cumin, and chili powder. Bring to boiling; reduce heat.
• Simmer, uncovered, about 5 minutes or until heated through and desired consistency. Stir in cilantro.
• To serve, sprinkle some of the cheese over bottoms of onion rolls.
• Spoon about 1/2 cup meat mixture over cheese on each bun. Place a few jalapeno slices on top if desired.
• Sprinkle with remaining cheese and the shredded lettuce. Add roll tops.