Tender, flavorful shredded beef is a culinary delight, and this recipe elevates it with a vibrant mix of fresh vegetables. Imagine juicy, slow-cooked beef, falling apart at the slightest touch, perfectly complemented by the sweetness of bell peppers, the crunch of carrots, and the savory depth of onions. This isn't your average beef stew; it's a hearty, satisfying meal packed with wholesome ingredients and bursting with deliciousness. Whether you're a seasoned cook or a kitchen novice, this recipe is designed for success, offering a delicious and adaptable dish for any occasion.
This recipe for Shredded Beef with Vegetables is easy to follow, even for beginners, and provides a flexible base for customization. You can easily adjust the vegetables to your liking or add your own personal touch with different spices. Ready to create a memorable meal? Let's dive into the step-by-step process outlined below.
Tools Needed
- Pot
- Knife
- Cutting board
Ingredients
- Beef (skirt or breast): 600 grams
- Onion: 0.5
- Garlic: 3 cloves
- Thyme: a pinch
- Marjoram: a pinch
- Bay leaves: null
- Salt: null
- Potato (large, cooked): 1
- Peas (cooked): 0.5 cup
- Red onion: 0.5
- Pickled chili vinegar: 0.25 cup
- Tomato: 1 (large)
- Cilantro: 1 bunch
- Pickled jalapeño pepper: 1 (optional)
- Fresh cheese: null
- Avocado: null
- Olive oil: null
- Apple cider vinegar: 1 tablespoon (or any vinegar)
- Dried oregano: a little bit
- Pepper: null
- Refried beans: null
Step-by-Step Instructions
Step 1. Cook the Beef
- Add beef, boiling water, half an onion, garlic, thyme, marjoram, bay leaves, and salt to a pot. Stir and cover. Cook over medium heat for about 2 hours (or 40-45 minutes in a pressure cooker) until tender.
Step 2. Prepare the Ingredients
- Once the meat is cold, shred it.
- Dice the cooked potato.
- Slice the red onion into feather shapes and marinate it with pickled chili vinegar for at least half an hour.
- Cut the tomato into cubes and chop the cilantro.
Step 3. Make the Dressing and Combine Ingredients
- In a bowl, combine olive oil, pickled chili vinegar, apple cider vinegar, oregano, salt, and pepper. Mix well.
- Add the shredded beef, marinated onion (without the vinegar), tomato, peas, cilantro, and jalapeños (optional) to the bowl with the dressing. Stir well.
- Add the diced potato and mix thoroughly.
Step 4. Serve
- Serve the shredded beef on tostadas spread with refried beans, topped with crumbled fresh cheese and avocado slices.
Read more: Juicy Birria Quesa Tacos Recipe: A Step-by-Step Guide
Tips
- For those living in the US, Bridget beef is recommended as it's very soft and pre-cut.
- If you use a pressure cooker, the meat will be ready in 40-45 minutes.
Nutrition
- N/A
FAQs
1. Can I use a different cut of beef for this recipe?
Yes! Chuck roast, brisket, or even a beef stew meat work well. Just ensure it's a cut with some marbling for tenderness.
2. How long can I store leftover shredded beef?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. It's great for quick lunches or tacos!
3. Can I make this recipe in a slow cooker/Instant Pot?
Absolutely! Adjust cooking times accordingly based on your appliance's instructions. Slow cookers usually require 6-8 hours on low, while Instant Pots might take around 45-60 minutes on high pressure.
This Easy & Delicious Shredded Beef (Carne Deshebrada) recipe is a guaranteed crowd-pleaser, perfect for a weeknight dinner or a special occasion. From its simple preparation to its rich, satisfying flavor, this recipe will become a staple in your culinary repertoire. Enjoy your flavorful and tender Carne Deshebrada!