We’ve all grappled with this question: How can I make something taste great with little to no effort? When it comes to large cuts of
beef, the only answer is cooking low and slow until the meat is tender enough to transform into shredded beef. The flavor profile for our shredded beef recipe mimics our carne asada with the use of garlic, scallions, orange juice, and chipotle chiles in adobo, making it the perfect addition to upgrade your taco night.
If you’ve ever made pulled pork or an Italian beef sandwich, the process for shredded beef is essentially the same. There are a few quick steps in the beginning—season and sear the meat, cook a few aromatics, and add some acid and broth—but the rest is hands-off as you let the beef cook in a low-heat oven for a few hours. The time in the oven allows the meat to become super-tender as the fat and connective tissues melt. If you need this to be even more hands-off, we’ve added instructions for how to do this in a slow cooker as well. Keep reading for a few more tips on how to perfect this Sunday:
What is the best cut for shredded beef?
Chuck roast is hands down the winner for maximum beefy flavor, the right amount of fattiness, and cost-effectiveness, but there are a few runner-ups that will yield a delicious result. Brisket is always a delicious choice, but it can be on the pricey side. Rump roast is also a decent backup, but be sure to snag a piece with decent fat marbling.
How much salt does shredded beef need?
The key to making large quantities of anything is adding the right amount of seasoning. A great rule of thumb for protein is to season with 1 teaspoon of kosher salt per pound. That means that the perfect amount could vary based on the size of the roast you get. Stick to the 1 teaspoon per pound ratio, and it will keep you from over- or under-seasoning the meat. Stick to coarse kosher salt for seasoning. If you plan on using Morton coarse kosher salt, you’ll only need a heaping 1/2 teaspoon per pound of meat.
Want to crank the heat up a notch?
If you’re into spice, there’s an easy way to give this recipe an extra kick. Instead of using just 1 tablespoon of adobo sauce, chop up one of the chiles (seeds and all) and add that to the pot with the sauce. You can also substitute canned green chiles if you can’t find chipotle chile in adobo.
Serving shredded beef:
While this shredded beef is an obvious perfect addition to taco night, it also works perfectly added to your favorite leafy green salad, on top of a buttery, toasted brioche bun, or added to your burrito bowl.
Did you try making this? Let us know how it went in the comments!