• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Hand Shredded Beef

  • Recipe Submitted by on

Category: Beef

 Ingredients List

  • 3 lb Beef brisket, trimmed of fat
  • 1 lg Onion, coarsely chopped
  • 2 Cloves garlic, chopped
  • 1 Bay leaf
  • 1/2 ts Oregano
  • 1 ts Salt
  • 1/2 ts Pepper
  • 1/2 ts Cumin
  • Oil


Preheat the oven to 325F. Rub the beef thoroughly with the onion, garlic,
seasonings and a little vegetable oil. Wrap the meat in heavy-duty foil and
seal the edges all around with tight crimps. Place the meat in a baking
dish and bake for about 2 1/2 to 3 hours, or until the beef is tender
enough to fall apart. If you hear much sizzling as the meat cooks, turn the
heat down. When the beef is fork-tender, unwrap the top of the foil
package, push aside the onions, and place the meat close to a broiler
flame. Allow to broil only until the top surface begins to look dry and is
starting to brown. Remove from the broiler and let the meat cool. Shred it
into long shreds with your fingers, then store them in the refrigerator
(for up to a week) or freeze for use as a fill.

NOTES : This style of shredded beef can be used for tacos or burritos in
place of ground meat. Mixed with red chili sauce, it is more or less
identical to carne adovada in style. Assuming that the bulk of the meat
will be refrigerated or frozen, I give just one simple way to prepare it
immediately by moistening with salsa and wrapping it in warmed flour
tortillas. As with all the simplest ways, it is one of the best.

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