Just heads up, I talk about meat claws from Cave Tools in this post, and yes I was sent the product to review. My review however, is unbiased and honest.
My family likes to try out new recipes, but they are so married to their favorites that I absolutely cannot, save for some very extreme circumstances, not serve certain things on certain days. Monday has to be spaghetti and meatballs for #meatballmonday or my husband may lose track of the days of the week. Tuesdays are always tacos, two ways. The kids love ground beef tacos and I make Mexi-Asian hybrid chicken tacos for the grown ups. Sunday is always a roast of some kind, I usually go between this spicy chuck recipe (served with pico de gallo and rice) or a roasted chicken with root veggies and scratch gravy.
I used to associate Sunday dinners with a lot of work, because I grew up next to my grandparents, two uncles and an aunt and they always did up Sunday dinner for all of us (themselves, plus my parents and my sister and I). Sometimes it was low key, but usually it was a feast. Now, I like to cook things on Sundays that are super chill so I can do other things, and this meal is perfect. The pico de gallo is better the next day anyway, so making that the night before all you have to do in the morning is set up the roast and then make the rice before you eat.
It doesn’t even feel like a recipe, it’s so simple. You can make your own adobo sauce and soak some peppers in it, or buy canned chipotle peppers in adobo sauce. I season the chuck with a little salt and pepper and then place it in a baking dish. (This dish is from the Temptations line and I love, love, love this set!) Cover with at least two large cans worth of peppers and sauce. The sauce is pretty thick, so I fill each can about halfway and rinse it out into the dish.
Cover with foil and cook it at about 350F for about 5 or 6 hours, then take it out and poke at it a bit. I take all the peppers out and shred the chuck. Until now, I have been using two forks to shred the beef, that’s how I always saw my parents do it and though I was aware of meat claws to help with this step, I had never tried them before. They’re just like two forks, right? Actually, they’re not! They are way sharper than I anticipated them being and do a much better job than using forks. The way you hold these claws, you have a much better grip and more control over the meat. You’re also shredding more at a time than you would with forks. I found them to be very easy to use and they worked well. I am sure I will use them every time I have meat to shred.
At this point, I make sure all the beef is covered in sauce, I rewrap in foil and pop it back in the oven for another hour or so. This is when I make the rice, stir the pico and call the kids to set the table. Pretty simple! I always add avocado and Greek yogurt too.
||This meat is so good the next day! I make fresh rice when I have it for lunch the following afternoon, and often eat it with warmed up corn tortillas for little tacos. The Temptations dishes I have all come with lids for the fridge! No extra tupperware!
If you want to get yourself a set of these meat claws, you can pick them up on Amazon and even get 15% off with this code – MEOY47SI