shredded beef

This Whole30 Ropa Vieja is a super easy and delicious Cuban dish that is perfect for meal prep or a hearty weeknight dinner.

Whole30 Ropa Vieja - Instant Pot Version

flank steak

salt and freshly-cracked black pepper (to taste)

avocado oil

onion

green pepper

red pepper

yellow pepper

garlic

garlic powder

onion powder

dry oregano

smoked paprika

cumin

tomatoes

lime

olives

cilantro

jalapeño and avocado -

Set Instant Pot to the sauté function and preheat 5 minutes. Add avocado oil and heat until shimmering.

Slice the beef in half so that it fits in the pot and season both sides with salt &amp; pepper. Add the beef to pot and cook until browned, around 5 minutes. Flip and cook until browned on the second side, around 5 minutes. Transfer the browned beef to a plate and set aside.

Add onion and peppers to the pot and season with a pinch of salt. Cook, stirring and scraping any brown bits off the bottom of the pot, until softened, around 4 minutes. Add garlic and cook, stirring, another 60 seconds.

Add garlic powder, onion powder, oregano, paprika &amp; cumin &amp; toss everything to coat. Cook, stirring, for 60 seconds. Add crushed tomatoes, lime juice, &amp; olives. Stir to combine and add the beef back to the pot. Push the beef down so that it&#x27;s partially covered by the vegetables and some of the liquid. Close the lid, set the valve to the sealing position and cook under high pressure 45min.

Release pressure manually and shred the steak in the pot using two forks. Taste the ropa vieja for seasoning and adjust with salt &amp; pepper as desired. Add cilantro, if using, and stir through.

Serve ropa vieja with cauliflower rice and/or plantains (see my blog for recipes) and garnish with jalapeño, avocado and cilantro

Cuban Shredded beef or ropa vieja made in the slow cooker! We sear the meat and then braise it for hours with onions, garlic, and spices until the meat is just falling apart tender. Serve it up with black beans and rice!

Cuban Shredded Beef (Slow Cooker)

beef

tomato sauce

green bell pepper, thinly sliced

onion,

(4 ounce) can chopped green chilies

tomato paste

EACH dried oregano AND salt

EACH ground cumin AND white vinegar

red pepper flakes

white rice + cuban-style black beans

SEARING THE MEAT: Take the beef chuck roast and...

SEARING THE MEAT: Take the beef chuck roast and using a small paring knife, make 3 small 'x' marks into the meat. Take 3 cloves of garlic and insert them into the 3 'x' marks so that the clove is completely inserted into the thickness of roast. Season both sides of the meat with a pinch of salt and pepper. Heat the oil in a large, deep skillet. Add the beef in one piece and fry on each side for 5 minutes, turning only when the exterior is browned. This will splatter a bit but don't cover the pan as the meat will end up steaming rather than searing.

FOR THE ROPA VIEJA: Chop the remaining 3 cloves...

FOR THE ROPA VIEJA: Chop the remaining 3 cloves of garlic into thin slices and add to the slow cooker along with all the remaining ropa vieja ingredients. I used a 6-quart slow cooker but a 3-quart slow cooker will work too. Cover and let cook on the low setting for 7-8 hours. When the beef falls apart easily when pulled with two forks, it's done. Shred the beef with the forks and give it a stir. Taste for seasonings, season with additional salt and pepper as desired.

TO SERVE: Serve over a bed of rice with...

TO SERVE: Serve over a bed of rice with cuban-style black beans on the side topped with additional cilantro and a few lime wedges. You can also use the shredded beef for burritos, breakfast quesadillas, or tacos! The possibilities are endless!

&nbsp;This incredibly flavorful and tender Indian-Style Shredded Beef cooks in the slow cooker for an easy meal that's great for dinner, and leftovers too!&nbsp;

Indian-Style Shredded Beef

tbsp sea salt

tsp cumin

tsp coriander

tsp black pepper

tsp turmeric

cinnamon

tsp cardamom

fennel seed

cloves

beef roast

shallots (thinly sliced)

2- inch knob of ginger, grated

jalapeño (seeded and diced)

bay leaves

beef broth

coconut cream (or 1 cup full-fat coconut milk)

(chopped cilantro, plus more for serving)

limes

cauliflower rice (for serving)

In a small bowl, combine the salt, cumin coriander, black pepper, turmeric, cinnamon, cardamom, fennel seed, and cloves.

Rub the spice blend over the entire roast and place it in a 4-quart (3.8 liter) slow cooker. Add the shallots, ginger, jalapeño, and bay leaves to the slow cooker. Pour the beef broth down the side of the cooker.

Cover and cook on low for 7 to 8 hours, until the meat is tender and pulls apart easily.

Remove the roast from the slow cooker, shred it into bite-sized pieces, and put it back into the cooking juices*. Add the coconut cream, cilantro, and the juice from half of a lime. Stir it well. Taste, and add more lime juice or salt if necessary. Cut the remaining lime into wedges.

Serve beef over cauliflower rice with a sprinkle of cilantro and a couple of lime wedges.

Tender beef cooked in a spicy chipotle sauce

Ultimate Instant Pot Beef Barbacoa

chipotle peppers

tsp adobo sauce ((from the can))

Tbsp lime juice ((fresh is best))

Tbsp better than bouillon beef base ((optional but recommended))

apple cider vinegar

garlic (roughly chopped)

tsp oregano ((mexican oregano is amazing if you have it))

tsp allspice

tsp kosher salt

beef broth ((reduced sodium is best))

lb. beef chuck roast

Tbsp vegetable oil

diced green chiles (drained)

beef broth ((reduced sodium is preferred))

Add all chipotle sauce ingredients to a food processor or blender, and process until smooth.  Set aside.

MAKE CHIPOTLE SAUCE

Trim visible large sections of fat from roast, then cut roast into 6-8 large pieces.  Season beef with 1/2 tsp each salt and pepper.

Add vegetable oil to Instant Pot and select &quot;Saute&quot;.  When hot, add beef and cook for a minute or so on each side, until browned.  Depending on the size of your beef, you may need to do this in batches.

Remove browned beef to a plate and add onion.  Saute for 2-3 minutes, until soft.

Add in 1 cup beef broth and scrape the bottom of the pot with a wooden spoon to remove any browned bits.  Add in tomato paste, green chiles and bay leaves.

Press &quot;Cancel - or Keep Warm/Cancel&quot;.  Return browned beef to the pot and pour pureed chipotle sauce over the top.  Top with both halves of the lime.

Close lid securely and make sure the valve is set to &quot;sealing&quot;.  Select &quot;Manual&quot; or &quot;Pressure Cook&quot; and adjust the +/- button until it reads 60 minutes.

When finished cooking, carefully turn the valve to &quot;venting&quot; for a quick pressure release.  When the steam has all escaped, and the pin has dropped, remove the lid and discard bay leaves.

Remove beef pieces to a large bowl and shred, discarding any purely fat parts.

Toss shredded beef with as much of the cooking liquid as you&#x27;d like.

MAKE BEEF BARBACOA

In a small bowl, stir together 2 Tbsp cornstarch with 3 Tbsp water until smooth.  Pour this mixture into the pot with the sauce and select &quot;saute&quot;.

Cook for several minutes, stirring often, until thickened to your tastes.

Toss shredded beef with as much of the thickened sauce as you&#x27;d like.

TO THICKEN SAUCE

Line a baking sheet with foil, and preheat broiler to high, adjusting oven rack to the upper third position.

Spread shredded beef into an even layer, then broil several minutes.  Stir.  Continue broiling and stirring until crisped and charred to your liking.

TO CRISP THE EDGES

https://content.jwplatform.com/videos/dNYLASry.mp4

Incredibly juicy and tender, and absolutely full of bold mouthwatering flavors, this beef barbacoa is the best I’ve ever tasted!

IP BEEF BARBACOA-HORIZONTAL-TCC_1-opt

This moist and tender Mexican Shredded Beef is made in the Instant Pot in less than 2 hours! Its delicious by itself or great in tacos, salads and more.

Instant Pot Mexican Shredded Beef

chili powder

coarse sea salt

oregano

black pepper

cooking oil

beef broth ((or water))

lime, (juiced)

In a large bowl add beef, chili powder, salt, minced onion, ground cumin, garlic powder, oregano and black pepper. Toss to combine.

Press the&nbsp;sauté button on the Instant Pot and add the cooking oil. When hot, add the seasoned meat and sear until browned on all sides.

Add the broth, cover with lid, seal the pressure valve and cook for 50 minutes at high pressure.

Open the pressure valve to quickly release the pressure. Carefully open the lid and transfer the beef to a large plate using a slotted spoon.

Shred beef with two forks and then return it to the Instant Pot. Add lime juice, chopped cilantro and stir. Serve and enjoy in tacos, burrito bowls and salads.

This Shredded Beef &amp; Onions Recipe has a simple preparation and bold flavors that are a no-brainer. Make it on your weekly prep day!

Shredded Beef &amp; Onions Recipe (Paleo)

ghee

tsp sea salt

lb sirloin tip roast

leek

onions

chicken broth (or beef broth)

tbsp balsamic vinegar

Sea salt and pepper (to taste)

Preheat the oven to 300ºF.

Place your Dutch oven over high heat and add the ghee or avocado oil. Heat until the pot is very hot and the ghee is shimmering. Pat the meat dry with paper towel and sprinkle the meat liberally with sea salt and pepper.

Add the meat and brown for about 5-7 minutes per side. You want a nice crust to form.

Remove the meat temporarily from the pot onto a plate.

Reduce the heat to medium. Add the leek and onions and cook 6 to 8 minutes or until softened but not brown, stirring often.

Add the meat back to the pot, nestling the roast in among the leek / onion mixture.

Add 2 cups of broth and the balsamic vinegar. The liquid should cover the roast about ¾ of the way up the side. If the liquid level is too low, add a bit more broth.

Bake covered for about 3 hours.

Remove the roast onto a platter and all it to cool a bit. Shred the meat with two forks and return it to the pot with the leeks, onions, and broth. Adjust the seasoning with salt and pepper, if needed.

Looking for an easy enchiladas recipe? These Shredded Beef Enchiladas from Delish.com is the best!

Shredded Beef Enchiladas

lb. beef shoulder roast

tbsp. Taco Seasoning

green enchilada sauce

tbsp. corn starch

flour tortillas

c. shredded Mexican blend cheese, divided

Salsa, onions, cilantro, chopped tomatoes, avocado,

They taste delicious! Can I freeze some of them?

This is one of my favorites. I did have to add a little more sauce. Tasted better than restaurant enchiladas, fresher and not as salty. Sour cream on top is a good idea.

pepper

Sous Vide Shredded Beef Recipe

3-5 lbs boneless chuck roast

Salt and pepper (or seasoning) to taste

Set sous vide machine to 79.5C/175F.

Lightly season the chuck roast with salt and pepper (or seasoning of your choice). Put the roast in a sous vide bag, and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for 24 hours.

Preparation

Remove bag from bath. Carefully take chuck roast out of the bag and pat dry with paper towels. Brush a thin layer of oil on the roast, and season the entire roast generously with salt and pepper.

Heat up large skillet on high and add oil. Sear roast for 1 to 2 minutes on each side, until all edges are browned. Remove from pan, and place on a plate to rest for 5 minutes. Once rested, shred the chuck roast using two forks. Use this delicious, juicy shredded beef in a bbq sandwich, tacos or anything else. Enjoy!

Finishing

Fried beef steak and fresh vegetables tossed in sweet chilli sauce. Better than takeout crispy chilli sweet beef recipe can be prepared in no time.

Crispy Chilli Beef with Sweet Chilli Sauce

200 g Rump/Sirloin steak ((

Corn/Potato Starch (Flour)

½ Sweet Onion

Pepper

Spring Onions

Birdeye/hot chillies

tbsp Light soy sauce

tsp Ginger garlic paste

Sesame oil

Sugar

¼ tsp White Pepper

tbsp Sweet Chilli Sauce

tbsp Ketchup

tsp Vinegar ((white or rice))

Salt

Cut beef into thin strips. Marinate the beef strips with the all ingredients in the marinate list. Mix well and marinate for 15 mins.

In a small bowl mix all the ingredients from the stir fry sauce list and set aside.

Break one egg into the the marinated beef strips. Mix well.

Coat the beef strips with corn/potato flour. Make sure all the beef strips are seperated. Toss the excess flour out before frying.

Heat the oil into hight heat about 350 F. Add the coated beef and deep fry for 1-2 mins till crispy.

Remove from oil and transfer to paper towel or cooling rack.

Heat the wok/pan to medium high heat. Drizzle a tablespoon of oil, add the cut onions and stir for few seconds. Then add the pepper slices, stir well.

 Add the fried beef strips. Pour the sauce mix, add the spring onions and fresh chillies. Stir well to combine all ingredients with high heat for 1- 2 mins.

Transfer to serving plate. Serve immediately!

Match with hot steamed/cooked rice or stir fry noodle. Perfect as a savory snack too!

How to make amazing, tender restaurant-style shredded beef in a pressure cooker for amazing tacos, burrito bowls, burritos, enchiladas and more!

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Top 32 shredded beef recipes from across the web

The most viewed shredded beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Whole30 Ropa Vieja - Instant Pot Ve...

Cuban Shredded Beef (Slow Cooker)

Indian-Style Shredded Beef

Ultimate Instant Pot Beef Barbacoa

Instant Pot Mexican Shredded Beef

Shredded Beef &amp; Onions Recipe (...

Shredded Beef Enchiladas

Whole30 Ropa Vieja - Instant Pot Ve...

Sous Vide Shredded Beef Recipe

Crispy Chilli Beef with Sweet Chill...

Instant Pot Mexican Shredded Beef

Slow Cooker + Instant Pot BBQ Pulle...

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Slow Cooker Barbacoa Beef

Instant Pot Shredded Beef

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The most viewed shredded beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Shredded Beef & Onions Recipe (...