Crock Pot Shredded Beef Tacos

Video below on a case of the shanks of which you can proud.

Happy crockpot season, my friends! While there is no start or end to the slow cooking season in our home, I do feel that September really marks the start of slow cooker season for most. And I am here for it. So. Let’s. Go.

Ever heard of having a case of the shanks? Shanking the golf ball. Shanking the football. Etc., etc. Having the shanks has never been viewed as good. Until now. That's right. I give you the shredded beef tacos, in the crockpot, made with, you guessed it, center cut shanks.

 Ingredients/Recipe:

• Roughly 3 lbs. of beef, center cut shanks recommended

• 3 C of beef broth

• 2 tbsp. Worcestershire sauce

• Garlic salt

• Ground cumin

• Salt and pepper

• Banana peppers (optional)

• Taco shells, cotija cheese, lime and avocado- for serving

Putting it Together:

Grab your crockpot and pour in the beef broth, and then add the cuts of meat into the broth. Season the meat with the Worcestershire sauce, garlic salt, ground cumin and salt and pepper. If you can, do this about an hour before you start cooking them, to really give all the flavors time to soak in. If using banana peppers, lay them over the top, and if you are feeling wild, add some of the banana pepper juice. Place on low for 3.5-4 hours.

 When done, pull out the bones from the shank cuts, and then get to shredding! Given some of the fat with these cuts, I do recommend taking them out of the crock pot, and when cool enough to touch, shredding them up outside of the crock, so you can remove pieces of fat to your liking. And then, you can place the shredded beef back into the broth mixture and keep on warm until you are ready to eat!

Serving

As tacos, I highly recommend getting the soft shell corn street tacos, crisping them up on the stove top, and then, along with the beef, filling with some fresh avocado, some shredded cotija cheese, and squeezing fresh lime on the top.

 The roughly 3 lbs. of meat makes 12 good-sized street tacos.

Load of Crock Tip(s):

• The meat is tender enough when done to shred in the crockpot, however, I prefer to take it out, let it cool enough that I can touch it, and then shred on my own, so I can remove the fat.

• This meat is excellent as a leftover, so don't be afraid to make a lot, and then have as leftovers, as the meat stays incredibly tender and full of flavor!

 This is a type of shank you can be proud of. Maybe even brag about to your friends. And as long as we are officially kicking off the crockpot season, why not? So, I will say it again. Let's. Go. And of course, enjoy!