Basic Shredded Beef
Carne de Res DeschebradaCooked beef is used in pieces or shredded for enchiladas, tacos, burritos, tostadas, soups, stews, and more.
Ingrediënten
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
Instructies
- 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 / Tips / Wine Advice:
Store the broth and meat in the refrigerator in separate covered containers for 3 days, or freeze for 3 months.
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