shredded beef recipe

Recipe video above. This is how I make Mexican Shredded Beef. The sauce is rich, thick and full of flavor, and the beef is very tender and juicy. I use this shredded beef for tacos, burritos, enchiladas, quesadillas and even to make sliders - see in post for list of ideas and directions!&nbsp;

Mexican Shredded Beef (And Tacos)

tbsp chipotle powder (, adjust spiciness

paprika

oregano

tsp All Spice powder ((ground All Spice))

coriander powder

onion powder or garlic powder (OR 1 tsp of each)

salt

olive oil

lb / 1.5kg beef chuck

garlic cloves,

onion (, diced (yellow, brown or white))

(185 ml) orange juice

lime juice

can crushed tomatoes

(500 ml) beef or chicken broth/stock

(125 milliliters) water

Salt and pepper

Mexican Shredded Beef (and Tacos)

Combine the Spice Mix ingredients in a bowl. Sprinkle 4 teaspoons over the beef and pat so it sticks.

Heat the olive oil in a large heavy based pot over high heat. Add the beef (in batches if necessary) and brown well on all sides. Remove onto a plate.

Turn the stove down to medium. If the pot looks dry, add more olive oil.&nbsp;

Add the garlic and onion and cook for 3 minutes until soft.

Add the orange juice and lime juice, and scrape the bottom of the pot so the brown bits mix into the liquid.&nbsp;

Add tomato, beef stock, water and remaining spice mix. Mix, then return beef into pot. 

Put the lid on, bring to a simmer then turn the stove down so it is bubbling gently, not rapidly.&nbsp;

Cook for 2 hours, then remove lid and simmer for another 30 minutes until beef is tender enough to shred. (Note 2 other cook methods).

Remove the beef from sauce, shred with 2 forks.&nbsp;

Leave the sauce to simmer with the lid off for 10 to 15 minutes to reduce and thicken to your taste. Adjust salt to taste. Optional: puree with stick blender to make it smooth (I do this for company)

Toss beef back into the sauce (can reserve some Sauce for drizzling on tacos if you want, there's plenty).

Transfer beef into large dish and serve. See notes for suggestions.

To make tacos, serve the beef with warmed small tortillas, avocado slices, Pico de Gallo, shredded cheese, sour cream, lime wedges and extra cilantro/coriander leaves.

Tacos

Instant Pot London Broil is an easy way to make a tender London broil for dinner. Make a delicious beef roast dinner in about an hour.

Instant Pot London Broil

butter

lb. London Broil

water

envelops Lipton Onion Soup Mix

lbs. red potatoes

carrots

garlic (I used jarred minced garlic)

black pepper

dried bay leaf

rosemary rosemary

cornstarch

Wash, trim, peel, and slice the carrots. Cut them into 1 to 2-inch circles with a sharp knife. Set aside.

Quarter

Wash and cut the potatoes into quarters. Place the potato wedges into a bowl of cold water to prevent browning

Mince

Divide

Cut the London Broil in half so it fits inside the Instant Pot

Prep

Brown

Turn the Instant Pot on the saute setting and melt the butter. Brown both sides of the London broil. Remove each browned piece of the roast when it is browned and place it in a bowl.

Dissolve

Pour the water into the bottom of the Instant Pot. Add the two envelopes of powdered onion soup mix. Use a wooden spoon to dissolve the onion soup in the water. Mix until all lumps have dissolved. At the same time scrape the bottom of the pot to loosen any stuck-on pieces from browning the meat.

Place a trivet or a silicon sling into the Instant Pot. Place the pieces of beef on top of the trivet in a single layer if possible. 

Fill

Drain the potatoes in a colander. Add the drained potatoes on top of the meat around the edges of the pot. Next, add the minced garlic. Place the carrots on top of the potatoes.

Season

Sprinkle with salt and pepper. Add a dried bay leaf and a sprig of fresh rosemary or 1/2 a teaspoon of dried rosemary. Twist the lid on the pressure cooker. Make sure the valve is set to the sealing position.

Heat

Press the manual button and set the timer to 30 to 40 minutes. 40 minutes for a very thick cut of beef.

Pressure Cook

Allow the meat and vegetables to pressure cook. Once the timer has gone off quick release the steam. When the steam is finished releasing carefully remove the Instant Pot lid away from your face to prevent a steam burn.

Remove

Remove the vegetables from the inner pot and place them in a serving bowl. Remove the meat from the Instant Pot and place it on a serving platter. Allow the meat to rest 5 to 10 minutes before slicing or shredding the meat.

Rest

While the meat is resting mix the cornstarch with the cold water until lump-free.

Thicken

Turn the Instant Pot on the saute setting. Bring the juices that are left in the inner pot to a simmer. Pour the cornstarch slurry into the liquids. Stir to combine. Allow the gravy to come to a simmer occasionally stirring. Simmer until the gravy has reached the desired thickness.

Serve

Carefully using pot holders lift the inner pot from the appliance and pour the gravy into a gravy boat or bowl. If you want to remove the bits of onion from the gravy strain it through a fine-mesh strainer into a bowl.

Makes

Pressure cooking

https://embed.mediavine.com/videos/ov2qwpwjq9nbe3rov83w

Tender Instant Pot London Broil served with potatoes, carrots and a rich homemade gravy is perfect for dinner. Shred the meat and serve open faced roast beef sandwiches or slice it before serving.

This juicy, tender Slow Cooker Pulled Beef makes the ultimate shredded beef for sandwiches, tacos, and more.

Slow Cooker Pulled Beef Recipe

4-5 lbs. boneless chuck roast (or 2 2 lb. roasts)

Tablespoons red wine vinegar

Tablespoons Kosher salt

cracked pepper

parsley

basil

garlic powder

really large (or two small) yellow onions, sliced

garlic cloves, sliced

Preheat your slow cooker to low heat.

Remove the chuck roast (or roasts) from their...

Remove the chuck roast (or roasts) from their packaging and use a knife or fork to stab a few holes on all sides.

Whisk together the olive oil and red wine...

Whisk together the olive oil and red wine vinegar then rub it all over the meat.

Sprinkle evenly with salt, pepper, basil, parsley, and...

Sprinkle evenly with salt, pepper, basil, parsley, and garlic powder on all sides.

Place half of the onion on the bottom...

Place half of the onion on the bottom of the slow cooker followed by the roast.  Sprinkle with garlic cloves and top with the remaining onion.

Cover and cook on low for 8-10 hours...

Cover and cook on low for 8-10 hours or until the beef shreds easily with a fork. If you check it after 8 hours, and it's not easy to pull apart, continue cooking for another 1-2 hours.

Remove the roast from the crock pot and...

Remove the roast from the crock pot and transfer to a cutting board. Pull the beef apart using two meat forks. Beef can be served immediately with juices over noodles or mashed potatoes. It also makes a great sandwich, taco, or burrito!

https://mediavine-res.cloudinary.com/video/upload/i4pen2bnivdlcbx2acdo.mp4

Easy Shredded Beef is a simple slow cooker meal that you can customize and use for so many different recipes from sandwiches, to soups, to serving atop noodles or potatoes. This recipe makes a roast that's fall-apart tender, juicy and flavorful, and best of all, EASY!

Easy Shredded Beef

This Creamy Roast Beef Enchiladas recipe will satisfy your craving for a Mexican meal! Sour cream &amp; cream of chicken soup is the quick creamy topping.

Shredded Beef Enchiladas

flour tortillas

roast beef

green chiles (drained)

cream of chicken soup

sour cream

Mexican blend shredded cheese

In a small bowl, combine the cream of chicken soup and the sour cream. Spread 1/4 cup of this mixture in the bottom of a 9x13 pan. Set the remainder aside.

Combine the shredded roast beef (or meat of your choice) with the green chiles. Place a little over 1/2 a cup of meat mixture down the center of a flour tortilla. Roll it up and place it seam down in the 9x13 pan. Repeat with the remaining 7 tortillas.

Once all of the tortillas are rolled and placed in the pan, spread the remaining soup/sour cream mixture over top the tortillas. Sprinkle the shredded cheddar cheese over the top.

Bake at 350 for 30 minutes or until heated through and bubbly.

Serve with fresh Pico de Gallo or salsa and a side of guacamole.

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

This Creamy Roast Beef Enchiladas recipe will satisfy your craving for a Mexican meal! Sour cream & cream of chicken soup is the quick creamy topping.

Creamy Roast Beef Enchiladas

This easy 3-ingredient roasted shredded beef is savory and fork-tender. It&#039;s the perfect addition to your salads, sandwiches, tacos, and more!

Roasted Shredded Beef (Only 3 Ingredients)

lbs beef chuck roast

salt (adjust

tsp black pepper (adjust

Preheat oven to 325°F. Season beef generously on all sides.

Bake

Place beef into an oven-safe pan, then cover it with a lid or foil. Let beef bake until tender and falls apart, about 3 to 4 hours.

Shred

Remove from the oven, then shred with a fork or meat claws into small pieces.

Crisp

Bake uncovered at 425°F for about 15 minutes or until parts of beef become crispy.

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Top Tags

Mexican Shredded Beef (And Tacos)

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Shredded Beef Enchiladas

Roasted Shredded Beef (Only 3 Ingre...

Top 5 shredded beef recipe recipes from across the web

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

Top Tags

Mexican Shredded Beef (And Tacos)

Instant Pot London Broil

Slow Cooker Pulled Beef Recipe

Shredded Beef Enchiladas

Roasted Shredded Beef (Only 3 Ingre...

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