Shredded Beef Food

MILE HIGH SHREDDED BEEF

Steps:

• Place the roast in a Dutch oven; add broth, onion and celery. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until the meat is tender. , Remove roast and cool slightly; shred meat with two forks. Strain vegetables and set aside. Skim fat from cooking liquid and reserve 1-1/2 cups. Return the meat, vegetables and reserved cooking liquid to the pan. , Stir in the ketchup, brown sugar, vinegar, salt, mustard, Worcestershire sauce, garlic, bay leaf, garlic powder, paprika and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Discard bay leaf. Serve beef on buns.

BARBEQUE SHREDDED BEEF

Steps:

• Stir onion, tomato sauce, brown sugar, vinegar, chili powder, soy sauce, salt, and mustard together in a slow cooker; add roast. Spoon onion mixture over the beef to coat.
• Cook on High for 7 hours. Shred meat in slow cooker with a pair of forks. Continue cooking 1 hour more.

SLOW COOKER PULLED BEEF BOLOGNESE

Steps:

• - Pre-heat a pot or a large pan on high heat. Season the chuck steak on both sides with salt and pepper. Add half of your olive oil to the pot, then add your steak and fry for a couple of minutes on each side, ensuring that you get some nice colour on the steak.
• - Transfer the steak to a slow cooker.
• - Turn the heat on the pot/pan down to medium heat and add the other half of your olive oil. Then, add your onions, carrot, celery and garlic and fry for a couple of minutes. Next, add your tinned tomatoes, red wine, dried oregano, tomato paste, beef stock, nutmeg and brown sugar. Use your spatula or wooden spoon to break down all of the plum tomatoes. Bring the sauce to a boil on high heat, then turn the heat down and simmer the sauce for about 10 minutes. - Transfer the tomato sauce to the slow cooker in with the meat. Cook on low heat for about 8 hours.
• - When the bolognese is almost done, get 5L of water in a pot, then add 2 teaspoons of salt. Bring the water to a boil, then add your spaghetti. Cook for 9 minutes until al dente, then drain.
• - Once your 8 hours are up, take a good look at the sauce to see if there is any oily fat that has risen to the top from the steak. If there is, just skim it off with a ladle and throw it away (in the bin, not the sink).
• - Use a couple of forks to shred the meat.
• - Season the bolognese to taste with salt and pepper.
• - Add the pasta and the basil to your bolognese sauce and stir through until well combined.
• - Serve your shredded beef bolognese with the grated parmesan and crusty bread. Enjoy

SHREDDED BEEF SANDWICHES

Steps:

• In a slow cooker, combine the beef, green peppers and onions.
• In a small bowl, combine tomato paste, brown sugar, vinegar, chili powder, salt, worcestershire sauce and mustard.
• Stir into meat mixture.
• Cover and cook on high for 7-8 hours or until meat is very tender.
• Skim fat from cooking juices.
• Shred beef using two forks.
• With a slotted spoon place about 1/2 cup beef mixture on each bun and serve.

ROAST SHREDDED BEEF

Steps:

• Place all the ingredients in a large saucepan, cover with 12mm/½ -inch of cold water and bring to the boil, stirring.
• Reduce the heat, partially cover the pan and simmer gently for about 2 hours, keeping an eye on the water level and topping up when necessary, until meat is very tender can be shredded with a fork.
• Preheat the oven to 200C, 400F, Gas Mark 6 and grease a wide shallow baking tin. Remove the meat from the saucepan and shred into thin strips using two forks. The meat should be soft enough to pull apart very easily.
• Transfer the shredded meat to the greased tin, pour over enough of the cooking liquor to moisten then roast in the oven for 30 minutes until well browned on top.

MEXICAN SHREDDED BEEF

Steps:

• Pat away the excess moisture from the exterior of the roast using a paper towel, and combine all of the spices in a small mixing bowl. Sprinkle the roast with half of the spice mixture. Rub it and pat the make sure it sticks. Then, sprinkle over 2 tablespoons of flour and rub that all over the roast as well. Set the roast aside.
• Add the 2 tablespoons of oil to a large pan over medium-high heat and allow to come to temperature. Add the beef and sear for 3-4 minutes on each side, and transfer to the slow cooker.
• Sprinkle the remaining 2 tablespoons of flour into the pan and whisk to combine. Add in the beef broth one big splash at a time, whisking after each addition. Allow the mixture to simmer for about 2 minutes, then add the adobo sauce and crushed tomatoes.
• Stir, remove from the heat, and carefully pour (or ladle) over the beef.
• Cover and cook on the high setting for 4 hours or on low for 6 1/2 to 8 hours.
• Shred the beef, return to the slow cooker, stir, and serve!

SLOW COOKER SHREDDED BEEF BURRITOS

Steps:

• Heat oil in large saucepan or Dutch oven over medium-high heat and brown brisket. Remove brisket and set aside.
• Cook green peppers in same pan, stirring occasionally, until tender, about 4 minutes. Transfer to slow cooker. Stir in Ragú® Tomato and Basil Light Pasta Sauce, Knorr® Beef Bouillon Cube and garlic.
• Cook covered on HIGH 4 to 6 hours or LOW 8 to 10 hours or until brisket is fork-tender. Remove brisket from sauce; cool slightly, then shred with two forks. Return to sauce and serve rolled up in tortillas. Serve, if desired, with guacamole, shredded cheese, low fat sour cream or your favourite toppings.
• Always allow meat to rest at least 5 minutes after cooking. This will allow it to relax and retain its flavourful juices for these delicious burritos.
• Knorr® Chef Tip: Try serving with whole wheat tortillas for a boost in fibre intake that your kids won't even notice!

SHREDDED BEEF

Steps:

• Place the rump roast and water in a slow cooker. Cover, and cook 5 hours on High.
• Remove the roast from slow cooker, and shred using two forks. Discard fat.
• In the slow cooker, mix the barbeque sauce, honey, steak seasoning, cumin, onion powder, and garlic powder. Stir in the shredded beef.
• Cook 1 hour on Low. Allow to sit for 10 minutes before serving.

FOUR-WAY SLOW COOKER SHREDDED BEEF

Steps:

• 1.For optional browning, heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Brown beef roast on all sides.
• 2.Place onion and garlic in 3-½ to 5 quart slow cooker; place roast on top. Cover and cook on LOW 9 to 10 hours or on HIGH 5 to 6 hours or until roast is fork-tender.
• 3.Remove roast from slow cooker. Skim fat from cooking liquid, if necessary and reserve 1 cup onion mixture. Shred beef with 2 forks. Combine shredded beef and reserved onion mixture. Season with salt and pepper, as desired. Continue as directed in Recipe Variations below, as desired.
• 4.Recipe Variations:
• Mexican Shredded Beef: Combine tomato or tomatillo salsa and beef mixture, as desired. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in warmed flour or corn tortillas topped with pico de gallo, slice avocados, shredded cheese, chopped cilantro and/or chopped white or green onions, as desired.
• BBQ Shredded Beef: Combine prepared barbecue sauce and beef mixture. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve on whole wheat rolls topped with creamy horseradish sauce, coleslaw, Cheddar cheese slices, chopped green bell pepper and/or canned French fried onion, as desired.
• Asian Shredded Beef: Combine prepared hoison or teriyaki sauce and beef mixture. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in lettuce or cabbage cups topped with shredded carrots, sliced cucumber, chopped fresh cilantro or mint, sriracha or crushed red pepper flakes and/or chopped peanuts, as desired.
• Indian Shredded Beef: Combine prepared Indian cooking sauce, such as Tikka Masala or Vindaloo. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in naan or pita bread topped with toasted chopped pistachios or coconut, raisins, Greek yogurt or mango chutney, chopped fresh mint or cilantro and/or sliced cucumber or green onion, as desired.
• Beef. It's What's For Dinner