Shredded Beef Recipe
Make Shredded Beef Recipe in just 2h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef & Braising Liquid
Aromatics & Seasoning
Finishing & Serving
Method
Beef & Braising Liquid
- 1
Trim and season
Trim excess fat from the chuck roast and cut into 2–3 large pieces if needed so it fits your pot. Pat dry with paper towels and season all over with 1 tsp salt and 1/2 tsp black pepper.
- 2
Brown the beef
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 1–2 tablespoons olive oil. When shimmering, brown the beef pieces on all sides, about 3–4 minutes per side, working in batches if necessary to avoid crowding. Transfer browned beef to a plate.
- 3
Deglaze
Reduce heat to medium. Add the optional 1 tablespoon red wine (or 1–2 tablespoons beef broth) to the pot to deglaze, scraping up browned bits from the bottom with a wooden spoon; cook 1 minute.
- 4
Add braising liquids
Add 2 cups beef broth, 1 cup diced tomatoes (with juices), and 1 teaspoon beef bouillon (if using) to the pot. Stir to combine. Return the browned beef to the pot so the liquid comes about halfway up the sides of the meat.
Aromatics & Seasoning
- 5
Sauté aromatics
Before adding the braising liquids (or after deglazing), push the beef to the side or remove temporarily. Add 1 tablespoon olive oil if pot is dry. Add 1 cup chopped yellow onion and sauté over medium heat until softened and translucent, about 4–5 minutes. Add 4 minced garlic cloves and cook 30–45 seconds until fragrant.
- 6
Build the sauce
Stir in 2 tablespoons tomato paste and cook 1–2 minutes to reduce raw flavor. Add 1 tablespoon brown sugar, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1 teaspoon dried oregano, the bay leaf, remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir until combined and aromatic.
- 7
Combine and simmer
Nestle beef back into the pot if you removed it. Pour the braising liquid over the seasoned aromatics so the meat is partially submerged. Bring to a gentle simmer, then reduce heat to low so the liquid is barely bubbling. Cover and simmer on the stovetop for 2 to 2 1/2 hours, or until beef is fork-tender and easily shreds. Alternatively, use a 300°F (150°C) oven for 2 to 3 hours, or a slow cooker on low for 6–8 hours.
Finishing & Serving
- 8
Shred the beef
When beef is tender, remove the meat to a large cutting board or bowl and let rest for 5 minutes. Use two forks to shred the beef into bite-sized pieces. Remove and discard the bay leaf.
- 9
Reduce sauce (optional)
If you prefer a thicker sauce, increase heat to medium-high and simmer the remaining braising liquid in the pot until reduced by about one-third, 6–10 minutes. Taste and adjust seasoning.
- 10
Finish and toss
Return shredded beef to the pot with the reduced sauce. Stir in 1 tablespoon apple cider vinegar to brighten the flavors and 2 tablespoons chopped cilantro if using. Taste and add additional salt and pepper as needed.
- 11
Serve
Serve the shredded beef hot. Use for tacos, sandwiches, over rice, or alongside roasted vegetables. Offer lime wedges for squeezing over the beef.