Cooking & Baking

From Bon Appetit a few decades ago. The ingredients are long, but mostly just go in the blender (except the beer). You don't even have to brown the meat. It's sort of a spicy shredded bbq beef, although I've also served the meat in large chunks at home, with cornbread and coleslaw.

JALAPEÑO AND BEER-BAKED BEEF
Pot roast or lean short ribs, enough to fill a baking dish snugly
1 large onion, chopped coarsely
1 c (8 oz) canned tomato sauce
2 or more fresh jalapeños, stems cut off
1/4 fresh bell pepper, green or red
2 or more large garlic cloves
2 Tbsp vinegar – red wine or cider is good
2 Tbsp packed brown sugar
1-1/2 tsp dry mustard
1/4 tsp cayenne
1/8 tsp ground cloves
1/8 tsp ground cinnamon
1 c (8 oz) lager beer DO NOT PUT IN BLENDER
Minced cilantro or parsley for garnish

Preheat oven to 425⁰. Put the meat in a single layer in a pan that just fits it.
Put the next 10 ingredients, BUT NOT THE BEER, in a blender. Blend till finely minced. If you forgot and put the beer in the blender, stop to clean the ceiling. Pour the blender mixture in a pan and cook over medium heat, stirring as needed, for about 10 minutes until it thickens a little. Cool it slightly, NOW mix in the beer, and pour it over the meat. Cover the pan (foil, if no cover) and bake until it’s very tender.
Pull out and shred the meat. Defat the liquid and boil it until it reduces to about 1 cup. Mix it with the meat. Garnish when ready to serve. Good on buns.
This refrigerates and reheats very well, baking covered, or top stove, and is better the next day. I’ve used this recipe with up to 4 or 5 pounds of meat.