This slow cooked Jamaican Jerk Shredded Beef is cooked in a mouthwatering sweet and spicy sauce until it's tender and falling apart. Serve the shredded beef on top of tortilla chips with your favorite toppings for an epic family meal!
By now you should all know how much I love Mexican food. It's a staple in my weekday meal rotation, changing things up between tacos, enchiladas, nachos and taco salads. I haven't met a Mexican meal that I haven't loved! You can just imagine my excitement when I discovered the new Global Taco Simmer Sauces from Urban Accents. With varieties like Jamaican Jerk, Korean BBQ, Tangy Tomatillo and Thai Chili, the ideas for meals are simply endless!
I decided to try the Jamaican Jerk sauce first because I knew it was something that my son would love too. It's sweet with a spicy kick, and has the flavors of citrus, pineapple and peppers. Although you may think that this sauce would pair perfectly with chicken, I gave it a whirl with beef and was not disappointed one bit. I slow cooked the meat in the oven until it was tender and falling apart. You could definitely use a slow cooker if you prefer.
I turned this amazing Jamaican Jerk shredded beef into the most epic platter of nachos. Pile the beef on top of chips, top with cheese sauce, lettuce, avocado and cilantro and get ready to dig in. I also added fresh tomatoes and sour cream to my plate. So good, and so easy to make!
Shredded Beef Jamaican Jerk Nachos
Author: Sarah Bates | The Chef Next Door
2 Tablespoons olive oil
2.5 pound beef roast
1 cup chopped onion
1 jar Urban Accents Jamaican Jerk Spicy Taco Simmer Sauce
1 1/2 cups beef stock
Shredded lettuce, diced tomatoes, sliced avocado, fresh cilantro
Preheat the oven to 325 degrees. In a large Dutch oven with a lid, add the olive oil over medium-high heat. Season the beef on both sides with salt and pepper. Add the beef to the hot pan and brown on all sides. Remove the beef from the pot and add the onions, cooking the onions until softened. Pour the simmer sauce and beef stock in the pot and mix to combine. Nestle the beef into the sauce and cover the pot. Cook until the beef is tender and can be shredded easily, about 4 hours.
Alternately to cook in a slow cooker, brown the beef and onions as instructed above. Pour the liquids and onion into a slow cooker and place the beef on top. Cover and cook on high until the beef is tender, 4 -5 hours.
When the beef is done, remove it carefully to a cutting board. Shred the meat with two forks, removing any fat pieces. Add the meat back to the pot to combine with the juices.
To build the nachos, place tortilla chips on a baking sheet or individual plates. Add a good amount of the shredded beef, then top with cheese sauce and your favorite toppings. Leftover beef can be stored in the refrigerator in an airtight container for up to 5 days.
I received free products from Urban Accents to create a delicious recipe for this post.
No additional compensation was received. All opinions, as always, are my own.