Thursday, December 22, 2016

Canning Shredded Beef

Just a few more day until Santa arrives, so I ran to the grocery store for the last minute baking supplies.  While I was at there I found two Nolan Ryan All Natural Beef Top Round Roasts at half price.  Every time I see one of those yellow clearance stickers I immediately began to think of how I cook, can, dehydrate or freeze it!  One of our favorite meals is street tacos, its a soft taco with shredded beef, onion, cilantro, and cotija cheese! 

Canned Shredded Beef
4 1/2 pounds Beef Top Round Roast
1 Large Onion sliced thickly
2 Tablespoons Butter
4 cloves Garlic, peeled
1/2 cup Soy Sauce
4 cups water
1 1/2 Tablespoon Beef Bullion 
1 Tablespoon Ranch Seasoning
1/2 Tablespoon Taco Seasoning

Heat butter in a skillet over medium-high heat to saute the onions for a couple of minutes, or until starting to get brown.  Place the onions in large 6-Quart Crock Pot with the roast on top.  Add all remaining ingredients. Cover pot and simmer (low heat) for 5 hours, or until beef is fork-tender and falling apart.

Shred the beef and place into sterilized Ball Pint Jars up to 1 inch head space, remove air bubbles with Bubble Remover, put on heated lids and caps, process for 75 minutes in a Pressure Canner at 10 pounds of pressure.

These jars are now shelf stable for three years.  The great thing is when I forget to prepare something for dinner or I'm running short on time, I can open a jar, heat and make street tacos, burritos, beef stroganoff, stew, or a roast beef sandwich!  And it was really no more effort than making a roast for Sunday lunch, crock pot style.  

Day by day, attending the temple together and breaking bread in their homes, they received their food with glad and generous hearts, praising God and having favor with all the people. Acts 2:46-47

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