Shelly's Recipe

SPANISH SHREDDED BEEF

Category: Roasts/Tenderloin - Beef

1 1/2 cups water
2 tbsp olive oil, divided
salt, to taste
1 tbsp roasted garlic
1 (17-oz) pkg fully-cooked beef roast au jus
2 tbsp sliced green olives (drained)
1/4 cup sofrito (Spanish seasoning sauce)
1 tbsp minced onions
1 (8-oz) can Spanish tomato sauce
1 tbsp capers, drained
4 drops Tabasco sauce
2 cups instant rice

Preheat large saucepan on medium-high 2–3 minutes. Place water, 1 tbsp olive oil and salt in medium saucepan. Cover and bring to a boil on medium-high heat for rice.

Place remaining 1 tbsp olive oil and garlic in large saucepan and saute 1 minute. Stir in remaining ingredients (except rice); cook 5 minutes, stirring occasionally, until thoroughly heated.

Stir rice into boiling water. Cover, remove from heat and let stand 5 minutes. Remove beef from heat. Shred meat using two forks. Serve over rice. Serves 4