Shredded Beef

Learn to make your own shredded beef for use in barbecued beef sandwiches, or as a filling for Mexican dishes like burritos, chimichangas, or enchiladas.

Q: What cuts of beef do you use?

A: Look for beef cuts from te chuck, an economical cut that’ good to use for shredded beef, such as Beef Chuck Arm (roast or steak), Beef Chuck Blade (7-Bone steak or Roast), and Beef Chuck Shoulder Steak or Roast.

Q: How do you cook it?

A: Chuck roast or steak are less tender cuts of beef and are traditionally repared as pot-roasts. Braising (cooking in a pan with a lid on and a small of liquid) uses the steam from simmering liquid to make the meat tender. Using a slow cooker is the same as braising….cooking slowly for a longer time. The key to tender meat is to simmer rather than boil – high temperature cooking toughens meat.

Preparing shredded beef:

Method:

Step 1: To prepare shredded beef, place boneless beef chuck steak, onion

And water in Dutch oven. Cover tightly and cook over low heat on top of range or in 325° oven for 2 to 2-1/2 hours or until beef is tender. (Beef is tender when pierced with a fork easily.) Or, place in slow cooker and cook according to directions for pot roast, usually 8 to 10 hours on low.

Step 2: When tender, remove beef from juices. Skim off fat and reserve 1 cup of juices with fat removed. Using two forks, pull beef apart into “shreds.” Place shredded beef in large skillet or slow cooker. Add the desired ingredients, and the reserved cup of broth. Simmer in slow cooker for 1 hours, or in skillet on medium for 15 to 20 minutes. Makes about 12 servings.

Additional ingredients:

Barbecued Beef: Add 1 to 1-1/2 cups of your favorite barbecue sauce.

Mexican Beef: Add 1 cup of salsa (mild, medium or hot) and one 6- ounce can of tomato paste.

Italian Beef: Add 4 teaspoons instant beef couillon, 1 teaspoon leaf oregano, 1 teaspoon leaf thyme, 3 drops Tabasco sauce, 2 tablespoons Worcestershire sauce, 1 clove garlic, minced and ½ to 1 jar (10-1/2 ounces) mild pepperocini, finely chopped in blender.

Recipes and Cooking Methods using
COOKIES BAR-B-Q SAUCE:

Chuckwagon Bar-B-Q Beef

3	Pounds boneless beef chuck steak, cut ½ to ¾ inch thich
1	Large onion, chopped
1	Teaspoon salt
½	Teaspoon pepper
1	Bottle (18 ounces) COOKIES BAR-B-Q SAUCE

Trim any fat from beef. Place beef in large Dutch oven. Top with onion, salt and pepper. Add ½ cup water. Cover and bake in 325°F oven for 2-1/2 to 3 hours or until beef is tender when pierced with fork. (Or cook in slow cooker according to directions for pot roast.)

When beef is tender, strain beef and onions. Shred beef with fork and combine with onion and COOKIES BAR-B-Q SAUCE. Simmer until heated through. Serve in buns. 12 to 16 servings.

Cookies Beef Burritos

Substitute Mild or Hot COOKIE’S TACO SAUCE & DIP for the BAR-B-Q sauce in above recipe. Use the Taco flavored meat mixture to fill warmed flour tortillas. Top with shredded cheese, shredded lettuce and sour cream. Fold bottom edge up about 2 inches, then fold sides in on the filling to create the distinctive burrito shape.

BAR-B-Q Beef Nachos

Place CHUCKWAGON BAR-B-Q Beef mixture on tortilla chips on a platter. Drizzle with extra COOKIES BAR-B-Q SAUCE and top with shredded cheese – Monterey Jack or Cheddar. Cook in microwave oven on full power until cheese is melted and beef is hot.

BAR-B-QUE Beef Pizza

1 to 2	cups CHUCKWAGON BAR-B-Q Beef mixture
1	prepared pizza crust (mis, refrigerated etc)
1	can (4 oz) mushrooms, drained
2	cups shredded Mozzarella cheese

Roll out or fit pizza crust into 12” round pan or 9” x 13” pan. Spread beef mixture over crust. Top with mushrooms. Drizzle with ¼ cup extra COOKIES BAR-B-Q SAUCE. Top with cheese. Bake at 425°F (or according to crust directions) until crust is golden brown and cheese is melted.

BAR-B-QUE Beef French Bread