How to make Shredded Beef

We all need a simple Shredded Beef recipe, and here I will show you how I make mine. This recipe is super simple but delicious.

This recipe here is probably one of the first I’ve made that my husband said, “Wow, that was really good.” Whenever I make it, and as I’m shredding it, he’s always reaching into the bowl. Grabbing it by the hand full, I ask him if he wants me to put some in a bowl and eat it with a tortilla.

Honestly this is no fail recipe, one to keep in your books.

What can you do with it?

You can use this recipe to make just about anything

• Tacos
• Burritos
• Quesadillas
• Tamales

Here are other recipes you might like

Slow Cooked Beef Stew Meat with Red Rice

Machaca con Huevo-Shredded Beef with Egg

Let’s start making Shredded Beef

• Cut beef chuck into long strips; this helps it cook faster.
• In a 5-7 quart pot, add water, beef chuck, peppercorn, dried bay leaves, cumin seeds, and kosher salt.
• Bring water to a boil; once it boils, bring it down to a simmer.
• Simmer for 40-50 minutes, until beef is fully cooked and shreds easily.

Slow cooker method

• In a slow cooker, add water, beef chuck, peppercorn, dried bay leaves, cumin seeds, and salt.
• Cook on low for 7-8 hours or high for 3-4 hours; until beef shreds easily.

Tips

• Beef can be stored in an airtight container and placed in the refrigerator for up to 5-7 days.

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