Southwest Shredded Beef

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  3 oz Tomato Paste
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  2 Garlic(6g)
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  1 tbsp Chili powder
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  2 tsp Cumin, Ground
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  1 tsp Oregano, Dried
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  0.3 tsp Cayenne Pepper, Ground
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  0.5 tbsp Brown sugar
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  1 tbsp Cornstarch
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  1 cup Low Sodium Beef Broth
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  3 lbs Beef Rump Roast, Boneless
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  0.5 tsp 1/2 tsp salt (optional) ($0.03)

Instructions

1. 1In a medium bowl, whisk together the tomato paste, minced fresh garlic, chili powder, ground cumin, dried oregano, ground cayenne pepper, brown sugar, cornstarch, and low sodium beef broth until smooth.
2. 2Remove any large pieces of fat from the beef rump roast, then cut the meat into 2-inch chunks.
3. 3Place the beef chunks in a large heavy-bottomed pot or Dutch oven and pour the sauce mixture over the meat. Stir to coat evenly.
4. 4Cover with a lid and cook over medium heat for 3–4 hours, stirring occasionally, until the beef shreds easily with two forks and is very tender (internal temperature should reach 190°F for optimal shredding).
5. 5Remove the lid and increase heat to medium-high. Use tongs to shred the meat directly in the pot, breaking apart large pieces. Cook uncovered for 15–20 minutes, stirring frequently, until the sauce thickens and coats the shredded beef. The sauce should reduce by about one-third and cling to the meat.
6. 6Taste the shredded beef and sauce; add salt as needed.
7. 7Divide the shredded beef evenly into 12 airtight containers while hot, ensuring each portion receives a generous amount of sauce.
8. 8Cool to room temperature before sealing and refrigerating for up to 5 days. Reheat in a skillet over medium heat or microwave before serving over rice, in tacos, or in burritos.