Categories: Beef, Main Dish, Tex-Mex
Ingredients
- 1 (4 lb) sirloin roast, trimmed of excess fat
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 2 tablespoons olive oil
- 1 cup coarsely chopped onion
- 1 jalapeno pepper, seeded and finely chopped
- 1 teaspoon ground cumin
- 2 cups medium-hot salsa
- 1 1/2 cups beef broth
Directions
-
Sprinkle beef evenly with half the salt and pepper.
-
Heat the oil in a 5- to 6-quart Dutch oven over medium-high heat, add in the beef, and brown on all sides.
-
Remove the meat from the pan, add in the onion, jalapeno, and cumin; cook/stir until the onion and pepper are softened, about 3 minutes.
-
Return the meat to the pan and add the salsa and broth; bring to a boil, scraping up any browned bits stuck to the bottom of the pan.
-
Cover, reduce the heat to med-low, and simmer, stirring occasionally, until the meat falls apart, 2 1/2 to 3 hours.
-
Remove the meat from the pan and cover loosely with foil.
-
Taste the sauce for salt and pepper and add more if necessary.
-
Shred the beef, removing any fat, and serve with the sauce on the side.
-
**Do-ahead—at this point, you can combine the beef and sauce, cover, and refrigerate for up to 2 days; it actually tastes better when cooked in advance.
-
You can also freeze it in its sauce for up to 1 month.