Mel-High Shredded Beef
Submitted by cjoss
Slow-braised shredded beef chuck in a tangy ketchup, brown sugar, and mustard sauce with a kick of hot sauce. A ranch-style crowd-pleaser built for sandwiches.
YIELD
servingsPREP
10 minCOOK
4 hrsREADY
Born from the kind of ranch cooking that fuels a crew through a long day of branding cattle, this shredded beef gets its deep flavor from hours of low, patient braising in beef broth until the chuck falls apart with a fork.
The real magic happens after shredding. The meat goes back into the pot with a sweet-tangy sauce built on ketchup, brown sugar, vinegar, and dry mustard. A bay leaf, chili powder, and a few dashes of hot sauce round it out with warmth that builds without burning.
Browning the beef well on both sides before braising creates fond on the bottom of the Dutch oven. That caramelized layer dissolves into the broth and carries into the final sauce, adding depth you just can’t get by skipping the sear.
After simmering everything together, pile it high on soft buns and let it speak for itself.
Pro Tips
- Choose chuck over round if you can. Chuck has more marbling and shreds into juicier, more tender strands
- Skim the fat from the reserved broth before adding the sauce ingredients so the finished dish isn’t greasy
- This holds beautifully in a slow cooker on low, so it’s a natural for potlucks and game day spreads
- Don’t forget to fish out the bay leaf before serving
Variations
- Stir in a splash of liquid smoke for a backyard BBQ flavor without the grill
- Swap the ketchup base for chipotle peppers in adobo sauce for a smokier, spicier take
- Serve over rice or baked potatoes instead of buns for a fork-and-knife dinner
Ingredients
Directions
This recipe is a standby we’ve fed to many a branding crew. It’s hearty and filling - important requirements when you’re feeding a bunch of cowboys!
In a Dutch oven, brown beef in oil on both sides.
Add onion and celery when meat is almost browned.
Add broth; cover and simmer 3 to 4 hours or until meat is tender.
Remove meat; cool and shred.
Drain vegetables, reserving 1½ cups broth.
Skim off any fat.
Return the meat, vegetables and broth to Dutch oven; add the remaining ingredients.
Simmer until heated through.
This keeps well in a slow cooker on low heat.
Remove bay leaf before serving.
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