For delicious tacos, enchiladas, or chimichangas, make shredded beef. This simple way of preparing beef is a delicious alternative to fried ground beef. Use it in all your favorite Mexican and Southwestern recipes, or serve it on hamburger buns for a tasty sandwich filling. There are many seasoning variations of shredded beef, depending on personal taste and the basic recipe. Learn the cooking technique, add your favorite ingredients and serve delicious meals.
Choose the cut of beef you want to use for shredded beef. Excellent choices are beef roasts, pot roast, beef for stews or corned beef brisket. Any cut of beef works nicely for shredded beef.
Trim any excess fat from the cut of meat. Cook the shredded beef in the oven, on top of the stove, in a crockpot or slow cooker.
Place oil in a heavy ovenproof pot on the stove top and heat until hot. Season the meat with salt and pepper and any spices you like. Sear it on all sides in the hot oil.
Add the liquid of your choice making sure to add enough until the meat begins floating. Several great choices for the liquid are water, soup broth, soup stock or onion, chicken or beef instant soup packets.
Braise the meat until it is tender. The meat fibers will come apart easily when pulled. Remove the meat from the liquid.
Pull the meat apart using two forks, or break it apart with a wooden spoon. Return the shredded meat to the pot and mix it in with the remaining liquid.
Braising meat means that it is first browned in fat and then cooked slowly in a covered pot in a small amount of liquid. If you are making shredded beef using a roast, cut the meat across the grain first and then pull it apart. If the shredded pieces are long, use a knife to chop them into smaller pieces. To shorten cooking time, cut a large piece of meat into several large pieces. Leftover shredded beef freezes well.