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Monkey Meat

Monkey Meat

  • Prep

    30 m
  • Cook

    3 h 30 m
  • Ready In

    4 h
Joyce A.

Joyce A.

A wonderful recipe for shredded beef with a Mexican flair. Remove seeds from chiles and peppers if less heat is desired. Serve this meat with tortillas, guacamole, sour cream, salsa, etc. If fresh tomatoes are not in season, a 14.5 ounce can of diced tomatoes may be substituted.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 424 kcal
  • 21%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 43.3 g
  • 87%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 820 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

  1. Trim the beef roast of excess fat and tissue, and cut into 4 or 5 large chunks. In a cup or small bowl, mix together 2 teaspoons of salt, 1/2 teaspoon of pepper, 1 tablespoon of chili powder, and 1 tablespoon of ground cumin. Rub this mixture into the meat, and let stand at room temperature for 15 minutes.
  2. Heat 3 tablespoon of olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear the meat on all sides. Remove meat from the pan, and pour in the remaining olive oil. Reduce heat to medium, and add onions, garlic, Anaheim peppers, poblano peppers, jalapeno peppers, green pepper, carrot and celery. Cook, stirring frequently, for about 5 minutes to release the flavors.
  3. Add roma tomatoes to the pan, and season with remaining chili powder, cumin, salt and pepper, as well as the dried chile pepper. Bring to a simmer and cook for 5 minutes.
  4. Return the meat to the pan, and stir in the beef broth. Bring to a boil, then simmer over low heat for 3 to 3 1/2 hours, until meat is very tender. Taste and adjust seasonings if necessary. Remove meat from the pot, shred, and return to the pot. Reheat if necessary before serving.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Joyce A.
21

Joyce A.

4/6/2004

When I first made up this recipe and served it, my son called it monkey meat because it was made with beef which shredded into strings. We've always thought of monkeys as stringy animals, and so the name stuck. I hope this doesn't turn anyone off on trying this recipe. It is kind of labor intensive at first, but the results are really and truly scrumptious!!! Also, you can use a different roast - i've used shoulder clod roast, and chuck roast with delicious results. Whatever's on sale at your butchers!!! You can also substitute the peppers to whatever you can find at the store.

arbonne_ne1
11

arbonne_ne1

1/5/2010

I starting looking for tri-tip recipes that didn't involve the grill and this recipe sounded interesting. My family loves Mexican food but are not fans of spicy, so I opted to omit the red chili pepper; and only used 1 jalapeno & 1 anaheim pepper (both seeded). I also substituted the poblano with 1 tomatillo and the rest of the ingredients were followed exactly. It had enough flavor for my family (especially since I have 2 small ones) I seared the meat and sauteed the vegetables then placed them in the slow cooker with the beef broth and cooked it for several hours. This made enough food for my family of 5 to have 3 separate meals from it. Tacos the 1st night, breakfast burritos with scrambled eggs the next morning, and then shredded beef burritos another night. Received rave reviews from everyone that tried it. I will definitely make this again!

DarkerSolace
10

DarkerSolace

4/11/2005

Well, while the preparation for this recipe is indeed very labor intensive (so much chopping!), the recipe turned out very yummy. These are my modifications: I omitted the celery and carrot, I couldn't find all of the different peppers required, and wound up having to use jalepeno and banana peppers, both with seeds. Because of the lack of heat, I also tossed in a teaspoon of red pepper. Also, two large onions seemed entirely too much for the dish (that, and both my fiance and myself are not huge fans of onions)-- I wound up only using about 2/3rds of a large Texas Super Sweet. I cooked this in a slow cooker for about 4 hours on high. I would, in the future, cook this on low probably all day so the meat would be more tender, although it was still good. One last thing: I added a double shot of tequila to the mixture, although I really couldn't taste it. Perhaps next time I will marinate the meat in tequila, along with the spice rub, overnight to liven things up. In all, it was very good with an excellent combination of flavors-- I will make this dish again. Thank you!

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