Part 1- Cooked Beef 5 lbs. of 2 piece chuck, cut into 3x3" pieces 1/2 EA yellow onion, cut into quarters 1 EA carrot, peeled cut into thirds 1/2 EA celery stalk, cut into thirds 2 oz. secret spice mix Water as needed
Production/Assembly Steps: 1. Place meat into a crockpot. Add onions, celery, spice mix and enough water to cover the meat. Bring to a boil. 2. Lower the heat and simmer until meat is tender (approx. 4 hrs.) 3. Transfer the cooked meat to a sheet pan to cool. 4. When cool, clean meat of fat and gristle and hand shred.
Part 2- Slow Simmered Shredded Beef 5 tbs. of margarine, solid 2 lbs. of onions, yellow, 1/4-inch diced 3/4 oz. garlic puree 4 lbs. beef, shredded (cooked) 8 oz. tomatoes, diced 1 1/2 oz. secret spice mix 12 oz. beef broth 10 oz. green chiles, diced
Production/Assembly Steps: 5. Melt margarine in a skillet, then add the onions and garlic. Saute until onions are transparent (approx. 5-10 minutes) 6. Add the cooked shredded beef, with the diced tomatoes and spice mix. 7. Combine the ingredients then add the beef broth. 8. Simmer the mixture over low heat for approximately 15 minutes. 9. Add diced green chilies and heat for another 15 minutes. 10. Stir the ingredients frequently to insure complete blending. Bring temperature to 165 degrees.