How To make Shredded Beef
1 3 to 4 lb swiss steak
2 14.5 oz cans stewed tomatoes
3 bay leaves
2 to 3 tsps minced garlic
cumin
to taste 1 4 oz. can mushroom stems and pieces
salsa :
to taste
Brown swiss steak on both sides in a large dutch oven. Add 1 can stewed tomatoes, mushrooms, garlic and bay leaves. Add enough water to cover the top of the meat. Cover and simmer for 3 to 4 hours. When most of the liquid is gone, take meat out of the pan and let cool for a few minutes, (long enough to be able to touch without getting burned.) Shred the meat with a fork, and put back in pan. Add other can of tomatoes, and cumin. Can also add some salsa if wanted. Simmer until all juice is gone. Can be used for tacos, burritos, or whatever you want.
How To make Shredded Beef's Videos
Slower Cooker Shredded Beef Two Ways
In this video, we take one of the most economical cuts of beef, the chuck roast, and turn it into a tender, savory, rich and juicy dish. First we make it as a slightly modified version of an uncredited Instagram post I saw last year, then we make a substitution that cuts the carbs in half.
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1:57 Modified Instagram recipe
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9:46 Taste test showdown
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Slow Cooked Shredded Beef Ragu with Pappardelle
Melt-in-your-mouth shredded beef in a rich tomato sauce. Classic Italian, it's worth the patience!
Shredded Beef and Pepper Stir Fry (青椒肉丝) Recipe
Shredded beef and pepper stir fry features tender juicy beef and crisp peppers cooked with a spicy savory sauce. It’s easy to prepare and has a very bold flavor. Recipe ➡︎
⬇︎⬇︎⬇︎Click more to see ingredients ⬇︎⬇︎⬇︎
INGREDIENTS
Marinating
12 oz (340 g) beef flank steak (or flat iron, chuck, tri tip)
1 tablespoon doubanjiang
1/2 teaspoon Shaoxing wine (or dry sherry)
1/2 teaspoon dark soy sauce (or soy sauce)
1/8 teaspoon white pepper
1 teaspoon cornstarch
1/4 teaspoon baking soda
2 teaspoons peanut oil (or vegetable oil)
Stir Fry
1 1/2 tablespoon peanut oil (or vegetable oil)
1 thumb ginger, minced
3 (total 8 oz / 225 g) cubanelle peppers (or anaheim peppers), cut into matchsticks
1 long red Asian chili pepper (or other type of hot pepper), sliced in rounds (Optional)
1 teaspoon light soy sauce (or soy sauce)
1/2 teaspoon sugar
1/4 teaspoon salt
Check out more cooking notes at ➡︎
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Pulled Beef Chuck Roast Recipe | Over The Fire Cooking by Derek Wolf
Pulled Beef Chuck Roast is an epic meal for just about anything ????????????
If you are looking for a recipe that can give lots of options for a cheaper price, this Pulled Beef Chuck Roast is it! Smoked on my @OklahomaJoesSmokers Bronco Drum Smoker, this is an amazing substitute for pulled pork and even brisket. Inspired by my good friend @ChilesandSmoke, it is an epic meal. Once you have it smoked & shredded, you can make tacos, sandwiches, quesadillas and more! Find this whole recipe on my blog or linked in my bio! ????????
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Peking Shredded Beef
These crispy, slim fingers of beef doused in a heavenly sweet and sticky sauce was one of my first Chinese food obsessions. Super-crispy on the outside yet tender on the inside, it's a masterpiece of texture and flavour!
This recipe is exclusive to the RecipeTin Eats Dinner cookbook (page 116)!
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Slow Cooker Mexican Shredded Beef
Crockpot Mexican shredded beef is super easy to make and takes only 15 minutes of hands on time to prepare! Plus, it's extremely versatile and freezer friendly so you can make it in bulk and store for months. This comes in handy when you need a quick, easy dinner.
Use your pulled beef to make Mexican cuisine of all kinds. Think enchiladas, burritos (or burrito bowls), fajitas, tacos, quesadillas, nachos and so much more.
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