Carne de Res DeschebradaCooked beef is used in pieces or shredded for enchiladas, tacos, burritos, tostadas, soups, stews, and more.
Basic Shredded Beef
Carne de Res DeschebradaCooked beef is used in pieces or shredded for enchiladas, tacos, burritos, tostadas, soups, stews, and more.
Ingredients
Makes about 2 cups shredded meat (about ⅓ cup per portion for most recipes calling for shredded meat)
- 1½ pounds boneless stew beef
- ½ medium white onion sliced
- 2 medium garlic cloves peeled
- 1 bay leaf
- ½ teaspoon salt
Instructions
- Cut the beef into 1-inch pieces and put into a large saucepan with the onion, garlic, bay leaf, and salt.
- Cover with cold water and bring to a boil, uncovered, skimming the surface as needed.
- Reduce the heat, cover and simmer until the meat is very tender, about 1 hour and 15 minutes.
- Remove from the heat and cool the meat in the broth until cool enough to handle, about 25 to 30 minutes.
- When cool, drain the broth into a container to save.
- Shred the meat with your fingers.
- Remove and discard any fat or gristle.
- The broth and meat are ready to use.
Notes & Wine Advice
Store the broth and meat in the refrigerator in separate covered containers for 3 days, or freeze for 3 months.