Shredded Beef

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Chief Longwind Of The North

Certified/Certifiable
Joined
Aug 26, 2004
Messages
12,454
Location
USA,Michigan
I have been making shredded beef for years, with no complaints from family members. My reciprump raste goes like this:

3 lb. beef roast, chuck, 7-bone, or rump roast.
1 yellow onion, chopped
2 tbs. chopped cilantro
/2 tsp, ground coriander
2 tsp. salt
2 tsp. ground cumin
favorite seasonings for shredded beef
Pressure cook for 40 minutes. Remove from the PC, let cool enough to handle and shred along wiht the onion. Put shredded beef back into the pot, but minus some of the broth so it's not too soupy, yet very moist. The onion nad cilantro is left in the shredded meat.

I don't add any tomato product, or peppers as DW sas she can't eat any kind of ppers, or even black, or white pepper.

So, what's your goto for shredded beef? DW wants me to make it like it's made at the taco shops in San Diego, CA.

Seeeeeya; Chnief Longwind of the North
 

dcSaute

Sous Chef
Joined
Apr 24, 2011
Messages
917
I use top round -

heavy sear
4-5 hr beer&onion+ braise,

overnight in the fridge,

3-4 hr braise second day.

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powerplantop

Executive Chef
Joined
Feb 26, 2009
Messages
2,504
Location
Louisiana
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skilletlicker

Head Chef
Joined
Aug 28, 2005
Messages
2,258
Location
Memphis, TN
I must have eaten tacos in San Diego. Don't remember them though.
Tijuana, Ensenada, Carlsbad, Redondo Beach, Olvera Street etc. Yeah. Those aren't memories of a single style though.

Not a recipe but Possible inspiration --- Netflix - Taco Chronicles - "Barbacoa"

Can be made with beef, lamb, sheep, or goat. Often involves a hole in the ground and banana leaves but is adaptive to traditional cooking methods.
 

Ralf Pi

Assistant Cook
Joined
Aug 30, 2022
Messages
4
Location
Los Angeles
The best cut of beef for shredding is chuck roast. I use chuck roast in ALL of my shredded beef recipes such as Beef Barbacoa, Mississippi Pot, Traditional Pot Roast and Italian Beef with nothing but tender results.
 

Roll_Bones

Master Chef
Joined
Oct 19, 2013
Messages
5,540
Location
Southeast US
For me if I'm going to shred beef its gonna be flank steak. The grain lends itself to easy shredding with two forks.
Its what we made Ropa Vieja with growing up.
 

msmofet

Chef Extraordinaire
Joined
Apr 5, 2009
Messages
13,057
I also use chuck roast for shedding. And cook it in the instant pot.
 

IC 2.0

Cook
Joined
Aug 17, 2022
Messages
72
Location
Honolulu, HI
Agree on the chuck roast being the preferred cut for low and slow, or pressure cooking.

Pro tip: when shopping for chuck roasts, look for the smaller pieces that are tapered. These pieces actually have the chuck eye, which is really the end section of the ribeye. Buy as many of these as you can, then you can use the top section (which is basically a boneless shortrib) for the braising/stewing cooking process, and then grill or pan sear the eye. Chuck eyes are wonderful. In essence, you are getting boneless ribeyes for 1/4 to 1/3 the price.

Here's an article that explains it in depth, and also shows you what the cut will look like in the store so you can pick it out.

https://www.smokedbbqsource.com/what-is-chuck-eye-steak/
 

cookiecrafter

Senior Cook
Joined
Aug 10, 2021
Messages
206
Location
Chicago
We call this shredded beef ... Italian Beef. The grocery stocks It Beef spice packets. There is another product called It Beef. It comes in a tub and is a shaved meat.
 
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