Shredded Beef Recipe

Preheat and season

Pat the beef pieces dry with paper towels. Season all sides evenly with 1 1/2 tsp kosher salt and 1/2 tsp black pepper (reserve remaining salt/pepper for later adjustments).

Brown the beef

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 2 tbs oil. When shimmering, add beef pieces in a single layer (do in batches if needed) and brown 3–4 minutes per side until a deep brown crust forms. Transfer browned beef to a plate.

Deglaze

Reduce heat to medium. Add chopped onion, carrots, and celery to the pot and cook 4–5 minutes until softened and beginning to brown, scraping browned bits from the bottom. Add garlic and cook 30–45 seconds until fragrant. Stir in 2 tbs tomato paste and cook 1 minute. Pour in 1 cup red wine (or 1 cup extra beef broth if not using wine) to deglaze, scraping any stuck bits. Let the wine reduce by half, about 2–3 minutes.

Add liquids and herbs

Return beef to the pot. Add 2 cups beef broth, 1 tbs Worcestershire sauce, 2 bay leaves, thyme sprigs and rosemary. Bring to a gentle simmer.

Braise

Cover the pot with a tight-fitting lid, reduce heat to low, and simmer gently on the stovetop for 2 to 2 1/2 hours, or until beef is fork-tender and pulls apart easily. Alternatively, place the covered pot in a 300°F (150°C) oven for the same amount of time.

During braising, check once after the first hour: if liquid has reduced too much, add up to 1/2 cup additional broth. Taste the braising liquid near the end and adjust seasoning with remaining 1/2 tsp kosher salt and up to 1/2 tsp black pepper as needed.

Remove herbs and shred

When beef is fork-tender, transfer pieces to a cutting board or large bowl. Discard bay leaves and woody herb stems. Using two forks or meat claws, shred beef into bite-sized strands.

Reduce braising liquid (optional)

Meanwhile, skim excess fat from the surface of the braising liquid in the pot. Place the pot over medium-high heat and simmer the liquid uncovered until it thickens slightly, about 6–8 minutes. Whisk in 1 tbs butter for shine and a rounded flavor, if using.

Combine

Return shredded beef to the pot with the reduced sauce and toss to coat. Simmer together 2–3 minutes so the beef absorbs flavor. Taste and adjust salt and pepper.

Finish and serve

Sprinkle chopped fresh parsley over the shredded beef. Serve hot on toasted rolls, over mashed potatoes, with rice, in tacos, or as desired.