Shredded Beef Recipe

Trim and season

Pat the beef pieces dry with paper towels. Evenly season all sides with the kosher salt and freshly ground black pepper, rubbing it into the meat.

Prep aromatics

Peel and slice the onion into 1/2-inch slices and smash the garlic cloves. Measure out the remaining braising ingredients so everything is ready.

Heat oil and sear

Heat a heavy-bottomed Dutch oven or large skillet over medium-high heat. Add the vegetable oil and let it shimmer. Working in batches if necessary, add the beef pieces and sear until a deep brown crust forms on all sides, about 3–4 minutes per side. Remove seared beef to a plate and set aside.

Cook onions and garlic

Reduce heat to medium. Add the sliced onions to the pot and cook, stirring occasionally, until softened and starting to brown, about 6–8 minutes. Add smashed garlic and cook 30–60 seconds until fragrant.

Deglaze and build sauce

Stir in the tomato paste and cook 1–2 minutes to remove its raw edge. Add the apple cider vinegar and use a wooden spoon to scrape up browned bits from the bottom of the pot. Pour in the beef broth and soy sauce (or Worcestershire), then add dried oregano, bay leaf, and crushed red pepper flakes. Stir to combine.

Return beef

Return the seared beef and any accumulated juices to the pot. The braising liquid should come about halfway up the meat; if not, add a little more broth or hot water to reach that level.

Slow braise on stovetop

Bring the liquid to a gentle simmer over medium heat. Cover the pot with a tight-fitting lid, reduce heat to low, and simmer gently until the beef is fork-tender and pulls apart easily, about 2 to 2 1/2 hours. Check once halfway through to ensure liquid level is maintained, adding a little hot water or broth if it gets too low.

Alternatively: oven braise

Preheat oven to 300°F (150°C). After bringing the pot to a simmer on the stovetop, cover and transfer to the oven. Braise until fork-tender, 2 to 2 1/2 hours.

Remove beef and shred

Carefully remove the beef pieces to a cutting board or bowl. Using two forks (or meat claws), shred the beef into bite-sized strands, discarding the bay leaf. Keep any large pieces of fat if desired, or trim them away.

Reduce braising liquid (optional)

Place the Dutch oven with the braising liquid on medium-high heat and simmer, uncovered, until reduced and slightly thickened, 6–10 minutes. Taste and adjust seasoning with salt and pepper.

Combine and finish

Return the shredded beef to the pot and stir to coat with the reduced sauce. Cook together 2–3 minutes so flavors meld. Stir in chopped cilantro if using and squeeze lime juice from the wedges over the beef to brighten the flavor.

Serve the shredded beef hot with warmed tortillas, rice, over mashed potatoes, or in sandwiches. Offer extra lime wedges and chopped cilantro on the side.