Guest Author - Amy McDaniel

Here are three ways to produce tender, juicy beef for tacos, enchiladas, burritos, tostadas…you get the picture. Whenever you need shredded beef, here are a variety of fool-proof methods.

All the methods involve browning the meat first and then cooking it slowly with a few aromatics. The slow cooking will give you the opportunity to focus on the rest of your menu, or just to take a break! Which one you pick depends on which method you are most comfortable with, whether you need to keep space free on the stove or in the oven for the rest of your menu, what cut of beef you want to use, and how much meat you want to produce.

The stewing method has the added benefit of producing beef broth, whereas the braising method yields rich gravy. The steamer method works well with leaner cuts of meat. The choice is yours!

Stewing Method
Makes 2-3 cups of meat

2 tablespoons vegetable oil
1 lb. boneless stewing beef (chuck or round), cut into 1-inch cubes
1 small white onion, chopped
2 cloves garlic, sliced
1/2 teaspoon salt

1. Heat the vegetable oil in a large saucepan over medium-high heat. Add the beef and brown quickly on all sides. Remove beef and set aside.
2. Reduce heat to medium and add onion. Fry until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
3. Return beef to pan and add enough cold water to cover. Add bay leaf and salt. Bring to a boil, skimming surface as needed. Reduce to a simmer and cook until meat is very tender, 1 to 1 1/2 hours.
4. Remove beef with a slotted spoon. When cool enough to handle, shred thinly. Strain and reserve cooking liquid for another use.


Braising Method
Makes 5-6 cups of meat

8 cloves garlic, minced finely or mashed to a paste
1/4 cup ancho chili powder
1/2 teaspoon cumin
1 teaspoon black pepper
2 tablespoons vegetable oil
3 lb. bone-in beef chuck roast
1 small white onion, sliced

1. Mix the garlic with the chili powder, cumin, and black pepper. Set aside.
2. Preheat the oven to 300 degrees. Heat the oil in a large, heavy pot such as a Dutch oven set over medium-high heat. When hot, add the beef and brown on all sides, about 10-15 minutes. Remove from heat.
3. Tuck onions around the sides of the beef. Spread the garlic mixture on top of the beef and onions. Add enough water to come halfway up the sides of the beef.
4. Cover pot and place in the oven. Braise until meat is extremely tender, 3 to 3 1/2 hours. Remove beef from pot. When cool enough to handle, shred thinly.
5. If you like, boil down the cooking liquid in the pot until thickened to make a flavorful gravy.


Steamer Method
Makes 2 to 3 cups of meat

2 tablespoons vegetable oil
1 lb. boneless beef brisket, flank, or skirt steak
1 small white onion, coarsely chopped
2 garlic cloves, coarsely chopped
1 bay leaf
1 teaspoon salt

1. Heat the vegetable oil in a medium skillet set over medium-high heat. Add the beef and brown on all sides, 10 to 15 minutes.
2. Fill a steamer with 1 inch of water along with the onion, garlic, bay leaf, and salt. Place the beef in the top of the steamer and cover tightly. Steam over medium-low heat, adding more water if needed, until extremely tender, 1 to 2 hours.
3. Remove beef from the steamer. When cool enough to handle, shred thinly.