Shredded Beef
Submitted by susiecat
Slow-braised shredded beef simmered with stewed tomatoes, cumin, and garlic until fork-tender. Makes 3 quarts of tender, saucy meat for tacos, burritos, and more.
YIELD
3 quartsPREP
15 minCOOK
4 hrsREADY
4 hrsFour pounds of swiss steak, a Dutch oven, and about four hours of patience. That’s all it takes to end up with a mountain of tender, pull-apart beef swimming in a cumin-laced tomato sauce.
Brown the meat first for that deep, caramelized flavor, then let it braise low and slow with stewed tomatoes, mushrooms, and garlic until it practically shreds itself.
This recipe yields about 3 quarts, so you’ll have enough for taco night, loaded burritos, quesadillas, or just piling it on rice with a squeeze of lime.
Kitchen Tips
- Don’t rush the braise. The meat needs 3 to 4 hours to break down properly. If it’s not falling apart, it’s not ready.
- Add salsa for extra heat. Stir some in at the end if you want a spicier, smokier finish.
- Freezes like a dream. Portion leftovers into freezer bags for quick weeknight meals down the road.
Ingredients
Directions
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.
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