yak’s blue moon shredded beast

I spent considerable time on the phone with the Revered Garwood Baker-Hughes this past Friday. We spoke of peppers, tomatoes, collards and wood butchery. We got into the subjects of dogs, people, camping and, of course, cooking and eating. In the process we broke out our favorite adult beverages and toasted especially grand ideas by clinking our glasses against the cell phone. As we began to slur our thoughts and speak in cursive, I told him of the Dutch oven goodness I was preparing as we spoke. I promised to share the recipuppy with him, so here it is.

I call it shredded beast because it can be made with most any critter. In this case, I had a beef pot roast on hand. We’ve made it with pork, venison, elk and even chicken. It translates well across the food chain and lends itself well to many presentations. My favorite is in flour tortillas with a side of frijoles refritos.

Be careful with the tortillas ’cause some of that goodness is bound to drip into your chin whiskers. Some of you ladies might want to let yours grow out so that you can share in the fun.

Yak's Blue Moon Shredded Beast
yak's blue moon shredded beast
Print Recipe
Servings Prep Time
6 people 40 minutes
Cook Time
3 hours
Servings Prep Time
6 people 40 minutes
Cook Time
3 hours
Yak's Blue Moon Shredded Beast
yak's blue moon shredded beast
Print Recipe
Servings Prep Time
6 people 40 minutes
Cook Time
3 hours
Servings Prep Time
6 people 40 minutes
Cook Time
3 hours
Ingredients
Servings: people
Instructions
  1. Prepare a 10-inch Dutch oven for baking with a foil liner. Spray with vegetable oil cooking spray. Place 10 coals on the bottom and 16 coals on top and allow to it to preheat.
    Prepare Dutch Oven for baking
  2. Add onion, bell pepper and garlic to Dutch oven and allow them to cook, covered for 10 minute or until onion is soft.
    Onions, cilantro, bell pepper, salsa, ale, taco seasoning
  3. Remove excess fat from roast and place it on top of the vegetables.
  4. In a large bowl, add 2 cans of Blue Moon Ale. Add the salsa and taco seasoning. Mix well and pour over meat.
  5. Place cilantro leaves over the roast.
  6. Cook covered for about 2 to 2 1/2 hours, then check for tenderness.
    Tender beef roast ready for shredding
  7. Remove roast from liquid, Using two forks, shred it finely.
    Shred beef finely
  8. Return the shredded beef to the liquid and allow it to simmer until all of the liquid is reduced (approximately 30 - 40 minutes).
Recipe Notes

This is a versatile dish and can be served on toasted hamburger buns or on flour tortillas.

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Give it a try and let us know how you like it. Or, better yet, come see us a Wright-Patman Lake. There is bound to be some on hand.

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