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Beef Heel of Round Roast ideas

kenney66's picture

Hello to everyone out there in cyberspace.  I have a cut of meet called Beef Heel of Roand Roast.  I am down to my last few cuts of meat from a quarter cow we got.  I have been hesitant to cook this one therefore it remains.  Any recommendations for this.  I was thinking of cooking it in the crockpot by itself and then using the meet for barbeque beef.  Would that work?  Could it taste good?  Any other recipes and ideas are appreciated.


Kenney66

ICDOCEAN1's picture

(post #34368, reply #1 of 7)

Braise is what I came up with...so I am guessing that if you like beef BBQ gor for it.  If you like enchiladas, make some enchilada beef.

kenney66's picture

(post #34368, reply #2 of 7)

enchiladas.... I am going to look into that, are they easy to make?

ICDOCEAN1's picture

(post #34368, reply #5 of 7)

Pretty easy I would say, but sometimes I do the meat/chicken a day before assembling the enchiladas.  It can also be frozen for later.


 

kenney66's picture

(post #34368, reply #3 of 7)

by the way, how do you recommend that I braise it?  can you do that in a crockpot? 

ICDOCEAN1's picture

(post #34368, reply #7 of 7)

i use a recipe from the Border Cookbook sometimes.  You can go to Amazon and peek at the book for the recipe on page 74, Machaca Breakfast Burros and just use the meat cooking process.


Maybe MeanChef will chime in here as will others.


Here is another that I have used in a clay cooker, but you can use a crock pot or do it in the oven.


                     
* Exported from MasterCook *


                       SHREDDED BEEF FOR ENCHILADAS


Recipe By     :ROSEMARY SHEW
Serving Size  : 1     Preparation Time :0:00
Categories    : Casseroles                      Mexican
                Mexican Dishes


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1               3 LB  FRESH BEEF BRISKET -- (3 to 4)
  3             MEDIUM  SLICED ONIONS
                        ASSORTED DRIED MEXICAN PEPPERS
                        OLIVE OIL FOR SAUTEEING
  4             CLOVES  GARLIC
     1/2      TEASPOON  CUMIN
  3        TABLESPOONS  CHILI POWDER
                        FRESH CILANTRO


LOOK ON THE PACKAGES  OF PEPPERS TO FIND THE HEAT LEVEL OF THE PEPPERS.  HEAT THE ASSORTED SEEDED DRIED CHILIS IN A FRYING PAN OR ON A GRIDDLE FOR A FEW MINUTES, TURNING OFTEN, BUT DO NOT BURN.  PUT THE CHILIS IN A BOWL AND COVER WITH HOT WATER AND LET SIT FOR 30 MINUTES TO 1 HOUR.  THE LONGER YOU SOAK THEM THE MORE HEAT FROM THE PEPPER IS RELEASED.  PUREE THE PEPPERS AND ADD A CLOVE OR TWO OF GARLIC.  TASTED FOR HEAT AND ADD SOME OF THE PEPPER WATER TO MAKE A SMOOTH MIXTURE.  SET ASIDE.


SEASON THE BEEF BRISKET WITH SALT AND PEPPER AND BROWN ON BOTH SIDES.  SOAK YOUR CLAY COOKER AS REQUIRED AND LINE THE BOTTOM WITH SLICED ONIONS.  PUT THE BROWNED BEEF BRISKET IN AND ADD MORE ONIONS AND SEASON WITH SPICES AND CILANTRO.  ADD THE CHILI MIX AND SOME THINNED TOMATO PASTE A LITTLE WINE AND WATER AS WELL, IF YOU WANT TO.  THIS HAS TO COOK A LONG TIME IN THE CLAY COOKER.  I DID MINE ABOUT 4 HOURS at 350 DEGREES, CHECKING THE LIQUID FROM TIME TO TIME.  REMOVE BEEF FROM COOKER AND SHRED WHILE HOT.  REMOVE FAT FROM JUICES IN COOKER AND PUT MEAT BACK IN TO COOK FOR ABOUT 35-40 MINUTES LONGER. 


IF YOU WANT TO YOU, YOU CAN USE PREPARED CHILI SEASONING FOR THIS PROCESS.


FOR ENCHILADAS YOU CAN USE THE CHILI SAUCE TO MOISTEN THE TORTILLAS BOTH SIDES BEFORE FILLING WITH MEAT.


TO ASSEMBLE:  WARM TORTILLAS SLIGHTLY IN A HEATED PAN, DREDGE IN CHILI SAUCE, FILL AND ROLL..PLACE IN PAN SEAM SIDE DOWN, SPOON PLENTY OF SAUCE OVER AND COVER WITH CHEESE.  BAKE COVERED ABOUT 25-35  MINUTES TIL HOT AND BUBBLY.  REMOVE FOIL COVER AND LET COOK FOR ANOTHER 10 MINUTES.  THE MORE ENCHILADAS THAT YOU HAVE IN THE PAN, THE LONGER YOU NEED TO HEAT THEM...


SERVE HOT WITH SHREDDED LETTUCE AND TOMATOES, SOUR CREAM CHOPPED ONIONS, JALAPENOS AND SALSA.....


 


 


NOTES : I WOULD MAKE THE MEAT AND CHILI SAUCE THE DAY BEFORE MAKING THE ENCHILADAS.  YOU CAN FREEZE THE MEAT IN ZIP FREEZER BAGS FOR LATER USE. 



Buy the mexican enchilada sauce in the store, by the can.  Stash in trailer for later use.


Use a Crock pot...cook a lot of meat and freeze for later>  Seal in bags and store...


 


 

Gretchen's picture

(post #34368, reply #4 of 7)

How much do you want to cook at a  time?  What storage do you have--freezer.


You could be talking about 20# or 2#.


Gretchen
Gretchen
kenney66's picture

(post #34368, reply #6 of 7)

i want to use all the meat so i would assume 10-15, i suppose i could freeze those that we do not eat