Transform Tough Cuts into Tender Shredded Beef Perfection

While cheaper cuts of beef like round, chuck or flank steak can seem chewy, with the right cooking methods, they can be transformed into incredibly tender, shredded beef. Low, slow braising or cooking in liquid breaks down tough connective tissues into succulent fibers you can pull apart effortlessly with a fork. These easy shredded beef recipes highlight delicious ways to give inexpensive steaks the slow cooker, Instant Pot or braise treatment for mouthwatering results. Let’s get shredding!

Choose the Right Cuts of Beef

Look for leaner cuts like bottom round, chuck roast or flank steak about 2 pounds total. These cuts have connective tissue that benefits from moist heat.

All About the Connective Tissue

Cheap cuts with more collagen and sinew shred up beautifully after long slow cooking.

Season the Meat Generously

Coat the beef all over with spices like garlic, onion, salt, pepper before cooking. Other good options are chili powder, cumin, paprika.

Pack in the Flavor

Layering on spices and rubs gives inexpensive cuts tons of flavor.

Brown the Meat

For increased flavor and color, quickly brown seasoned beef in batches in a skillet over high heat before slow cooking. Just 2-3 minutes per side.

Skip Browning If Short on Time

It adds flavor but isn’t essential. You can go right to the slow cooking.

Slow Cook with Plenty of Liquid

Place meat in a slow cooker or Instant Pot and add broth, tomatoes, onions, garlic, etc. Cook on low 8-10 hours for ultra tender shreds.

Fall Apart Tender

All that flavorful braising liquid transforms even the toughest cuts into succulent pulled beef.

Shred the Super Tender Beef

When cooked, use two forks to easily shred into pieces right in the cooking liquid. Mix in more spice and herbs if desired.

Spoon-Tender Perfection

The meat should be so tender, it just falls apart as you pull. Delicious!

Some Favorite Shredded Beef Recipes:

- Shredded Beef Tacos

- Beef Enchiladas

- Beef Dip Sandwiches

- Shredded Beef Chili

- Beef Tamale Pie

FAQs

What liquids work well for braising?

Beef broth, tomatoes, onions, mushrooms, red wine all add great flavor.

Do I need to sear the beef first?

Browning adds flavor but isn't essential for tenderness in the slow cooker.

What temperature should the beef reach?

205°F is ideal for complete tenderness and easily shredded beef.

Can I make shredded beef ahead of time?

Yes, cook completely then refrigerate up to one week. Freeze up to 3 months.

What sides go well with shredded beef?

Rice, roasted vegetables, mashed potatoes, pasta, beans, etc. Lots of options!

In Summary

With the gentle care of the slow cooker, crockpot or Instant Pot, even the cheapest, toughest beef cuts become insanely tender and full of flavor. Cook low and slow in spices, herbs and sauce for budget-friendly shredded beef success.