Shredded beef is a favorite in my household. My husband loves to eat it (and, I admit I am a fan, too)… But, I especially love how easy it is to make. And, it’s pretty versatile, too!
I know I’ve shared recipes for shredded beef here in the past, so you may be wondering why I’m revisiting the subject. The thing is, over the years, I’ve changed my method a bit. It was never really that difficult, but I’ve recently cut out a few steps that I’ve found don’t seem to make that big of a difference in the way the meat turns out. It’s always juicy and flavorful!
I think this recipe is a good standard recipe to have on hand… The cider vinegar and molasses lend a nice BBQ sauce flavor to the meat, but it’s not too saucy. You can, of course, substitute other flavors for the sauce… Just stick to about one cup of liquid (which may not seem like a lot, but a little goes a long way). Beef stock works as a great base, and then you can add any spices and flavorings that you like!
I used this shredded beef to make wraps with lettuce, carrots, and some shredded cheese. But, it’s also great served on hamburger buns with cole slaw. The leftovers can be used in casseroles or even on top of pizza. Be creative! Continue Reading