Incorporate several savory dishes in your meal menu by using shredded beef. From tasty appetizers like bite-size sandwiches, to tacos, your options are numerous.
If you love to have deep-fried ground meat, try a healthier alternative- shredded beef. There are so many dishes that you can make with this cooked meat. Many of the Mexican dishes incorporate this shredded meat.
- Eye of round roast, 1 (3½ lb.), (halved)
- Beef broth, 1 can (undiluted)
- Packed brown sugar, ½ cup
- Ketchup, 1 cup
- Steak sauce, 3 tbsp.
- Worcestershire sauce, 1 tsp.
- Lemon juice, ½ cup
- Garlic, 2 cloves (minced)
- Pepper, 1 tsp.
- Salt, 1 tsp.
- Sandwich buns, 16
To start with this recipe, add the ingredients – beef broth, brown sugar, ketchup, steak sauce, Worcestershire sauce, lemon juice, garlic, pepper, and salt in a mixing bowl. Whisk them for 4-5 minutes, until well blended. Divide this concoction into half, and pour one part in a slow cooker. Sprinkle salt and pepper onto the beef, and rub properly. Place this seasoned meat in the crock pot, and add the remaining broth mixture.
Put on lid, adjust heat heating to low, and cook for about 10 hours, or until meat turns soft to chew. Using forks, you can shred meat and return to the pot. Stir well with the pot sauces, and your shredded met is ready for serving. Split sandwich buns and put cooked meat (½ cup) on each bun with a slotted spoon.
- Beef chuck, 2 lb. (boneless)
- Water, ¼ cup
- Beef broth, 1½ cups
- Red wine vinegar, 3 tbsp.
- Chili powder, 1 – 2 tbsp.
- Ground cumin, 1 tbsp.
- Large onion, 1 (finely chopped)
- Green chilies, 2 cans (diced)
- All-purpose flour, 1 tbsp.
- Low-fat sour cream, 1 cup
- Jack cheese, 3 cups (shredded)
- Salt and pepper
- Corn tortillas, 12 (cooked till limp)
Remove excess fat from the sides of the beef. Place it in a large pan and pour water to cover the meat. Cook meat (with the lid on) for half an hour in medium high heat. Then, cook it uncovered for another 30 minutes to evaporate the water, or until meat turns light brown. Mix the broth, vinegar, chili powder, and cumin. Top meat with this mixture, and continue cooking till it turns tender. Transfer the meat to a chopping board, and shred it using a fork. Once shredded properly, return it to the pan.
Preheat 2 tablespoons oil in another pan. Sauté onion and add chilies. Once the onion becomes soft, add flour and sour cream. Stir properly and let it simmer for some time. Add cheese, salt, and pepper. Stir well, and remove from heat. Place partly fried, warm tortillas in a large platter, and spoon sour cream sauce and shredded beef (¼ cup) in the center. Roll and place in a baking pan, with the seam side facing down.
Repeat the same for the remaining tortillas. Bake in oven (375°F) for 10 minutes. Sprinkle remaining shredded cheese on top, and bake till cheese is melted. Let your shredded beef enchiladas cool down a bit, and serve. Though preparing beef enchiladas is time-consuming, they are tasty and worth giving a try in weekends.
- Chuck roast, 1½ lb. (trim the fat off)
- Medium-sized onion, 1 (diced)
- Water, 1 cup
- Green chilies, 1 (7 oz.) can (chopped)
- Taco seasoning mix, 1 package (1.25 oz. size)
- Taco sauce, 1 bottle (16 oz. size)
- Taco shells, 12
In a mixing bowl, combine seasoning mix with water. Place prepared beef cut and onion slices in a slow cooker, and pour seasoning mix over them. Cook for 6 hours in a low heat setting. You can check whether the meat becomes tender or not. If not, return meat to the pot and cook for another one hour. Shred cooked meat with two forks and add in a large bowl. To this, stir in chillies and taco sauce. Fill the shredded beef in taco shells.
As for topping tacos, choose your favorite veggies, like chopped tomatoes, shredded lettuce, cheddar cheese, and so on. Opt for healthy choices, and refrain from using fatty toppings.