Diet Blog???

That’s what I’ve been accused of. So here’s some more dietetic advice. This is a recipe I cadged from a bag of onions, and modified to fit my palate. The savages I live amongst have deemed it “really good”, but they’re savages, after all, who tend to eat frozen things encased in plastic and cardboard, anything labeled Organic, or advertised on the Oprah show, so what do they know?

Tejas Shredded Beef

    1 2.5 to 3.5 lb boneless chuck roast
    1 can of green chilis (or fresh jalapenos sliced long-wise)
    4 tbsp. cumin (fistful)
    2 tbsp. chili powder (fistful)
    Salt to taste (palmful)
    Coarse ground lack pepper to taste (palmful)
    4 tbsp. cayenne pepper (fistful)
    1 tbsp. canola oil
    2 cups chopped white onion
    2 cans Rotelle tomatos
    Sliced / diced jalapenos (1-2 cups)

Preheat oven to 325.
Place roast on a sheet of heavy-duty foil in baking dish.
Combine cumin, chili powder, salt, peppers and rub all over roast.
Add onions, diced garlic, sliced fresh jalapenos, etc.
Close foil loosely around roast, but seal foil tightly.
Bake for minimum of 4 hours, or until roast is falling apart. Remove from oven, and let rest. Pour off and reserve drippings. Remove fat, if desired (I don’t).

Put oil and onions in sauce pan, and saute until onions are soft and translucent. Add more cumin, chili powder, cayenne, salt, fresh diced jalapenos, etc. to your tastes. Open Rotel cans, drain off fluid, add to saucepan. Add reserved roast drippings. Simmer gently.

Shred roast with forks, discarding fatty parts. Add to saucepan, and mix together. Add one-half Rotel can of water to saucepan. Simmer gently over low heat for 30 minutes to infuse flavor into beef.

Serve in taco shells, flour or corn tortillas (steamed or warmed on cast-iron griddle) with fresh pico, grated cheese, chopped lettuce, etc.

Alternative Atkins derivation: chop up iceberg, romaine, and/or green lettuce into large bowl. Top with warm shredded beef. Add cheese of your choice – I like sharp cheddar, but pepper-jack is perfectly appropriate. Dressing of your choice is optional – ranch, maybe, or something spicy.

Obviously, you can do any spicing you want to the cow or none at all, and you can substitute any cut you want. Chuck is cheap, and the long cooking time melts the majority of the fat if you’re super-worried about it. I’m clearly not. I’m fond of this newish recipe, because there is a ton of room for experimentation, and I’m all about the Diet Experimentation.

I suppose you could do something similar to chicken, but why bother? Chicken is only really good if you fry it (as the good Lord so obviously intended since he gave us Crisco and cast-iron skillets.) Otherwise, it’s just bland protein filler.

One more thing – this refrigerates and re-heats real well, just make sure you keep all the juices intact so they keep infusing to the beef.

15 thoughts on “Diet Blog???

  1. Sounds great. I’m going to give it a try. Did you change your background to a deep blue? Maybe it’s my computer but the black type on deep blue is very hard to read.

  2. If you’re using Internet Explorer, sometimes it will not load the style sheet properly, and you don’t get the white background. There are other style issues (font size, sidebar stuff) with IE that I can’t fix easily, so I recommend using Firefox if you can get it.

  3. Scott,
    You mention the onions twice. First with the roast, and then later being sauteed. Are these two separate batches of onions, or are they in fact roated then sauteed? Also, how much garlic do you use. As a fellow fat person who enjoys spicy food, I am looking forward to creating this very soon.
    Thanks,
    Matt

  4. Whoops – good catch. The onions are sauteed once in this recipe, but now that you mention it, you can’t go wrong with quartering an onion and roasting it for four hours. Your call on whether to mix it in with the rest of the resulting goulash. Personally, it sounds pretty good if you like onions, and I do.

    As for garlic, I personally use two big spoons of it, spread on top of the roast and around the bottom, so probably a half-cup? Then it gets mixed in with the beef and goes into the goulash-y stuff in the saucepan. You could also mix it in as you do the onions and tomatoes, if you wanted a more pungent garlic taste, since it won’t be “roasted out” (does that make sense?). I also use the bottled pre-diced garlic, since I use so much in all of my cooking. I’d spend the whole day crushing and dicing anytime I cooked if I used fresh garlic.

  5. This is interesting. I get a dark blue background using Firefox on both my work and home computers. And using Explorer gets me the white background on both computers. It’s those computer gremlins again. I can hear them laughing at me right now.

  6. Really? PC or Mac?

    I use XP/Firefox/FF plugins for all of my stylizing, and I’ve always gotten exactly what I expect. Wonder what I hosed? I’ll run it thru a checker soon, and see if anything pops up.

  7. OK, I think the built-in WP WYSIWYG editor screwed things up. Lemme know if it looks better…it does on this end.

  8. a) Thanks for the recipe…I actually attended a “chili” contest wherein I was treated to “chili” with the likes of garbanzo beans and squash. I needed a quick antidote.

    b) Yesterday the site was blue in Firefox. Today it is white again…

  9. Okay. The verdict is in.
    Fat kids love the Tejas Beef.

    After I got if off the skillet and into the tortilla it was roughly 8:30pm. I had three overstuffed tortillas with some shredded pepper-jack cheese accompaniment. Tasted great going down, and the exit was surprisingly smooth as well. So smooth in fact, I set my alarm an hour early this morning just so I could cook up some eggs and try out the Tejas Huevos.
    Very nice as well. I’m currently sitting at my desk munching on some Tejas beef served over a bed of black beans and rice.

    Tonight for our special dinner I plan to serve the wife some Tejas beef in the shape of a heart.

    Thank you, sir.

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