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Kitchen Know-How: How To Shred Beef and May’s Taste From The Past

by Spicie Foodie on May 28, 2012

Some of you may be thinking what a silly subject to do a “How To” post on. Shredding beef, or any other meat, is not Rocket Science, I know. So why am I writing a tutorial? Because the method I use saves time. Finding a quick shredding method is particularly important to me when I cook Mexican food. Authentic Mexican food can be quite time consuming, so you want to find some shorts cuts.

This nice and greyish beef was boiled, and although it has been boiled for a few hours it can still be hard to shred. (Don’t let the ugly color fool you, it will be cooked in a spicy sauce for tacos. So it will look more appetizing afterwards.)

how to shred beef, Spicie Foodie

You will need a working surface, like a cutting board or a bowl, and a fork. Find the the direction of meat grain. Use one hand to hold the meat firmly in place.

Begin scraping down, along the grain, with the fork.

how to shred beef, Spicie Foodie

Keep going as fast as you want and occasionally stopping to help beef off the fork.

how to shred beef, Spicie Foodie

Continue until you are done.

how to shred beef, Spicie Foodie

Viola! Shredded beef, or any meat, ready to use in your recipes. Of course this technique can also be applied to meat that has been roasted. I use this technique when I make pulled pork sandwiches.

how to shred beef, Spicie Foodie

 

A Taste From The Past: May Recipes

Today I also have another edition of  A Taste From The Past. This month I am giving you a taste of previous May recipes from the Spicie Foodie archives.

Please join me as we “Feast On The Past” with May’s Taste From The Past.

Recipes;  A Taste From The Past; Spicie Goodie

May 2010
- Cinco de Mayo Guacamole
- Green Curry Noodle Soup
- Caramelized Pears on Goat Cheese Crostini
- Matcha Blueberry Corn Muffins
- Banana Pear Smoothie

May 2011
- Nan Khatai or Indian Almond Semolina Cookies
- Gourmet Green and Tangerines
- Braised Rosemary Lamb
- Beef Borek
- Asparagus Goat Cheese Tart
- My First Pull-Apart Bread

In case you missed these, May 2012
- Roasted Turkey in Tomato Chipotle Sauce
- Healthy Cinnamon Sugar Tortilla Chips
- Lemon Garlic Stuffed Brook Trout
- Red Chicken Pozole
- Hubby’s Grilled Bratwurst
- Spicie Roasted Potatoes
- Seitan Fajitas with Papaya Habanero Salsa
- Eggless Yogurt Corn Muffins
- Food Photography: Food Porn Websites and Tips
 

 

Thanks for stopping by!  May’s YBR roundup will be posted on Wednesday. Make sure you’ve sent in your submissions.

in A Taste From The Past,How To Basics

{ 26 comments… read them below or add one }

1 Rosa May 28, 2012 at 6:47 AM

Great for making sandwiches!

Cheers,

Rosa

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2 Spicie Foodie May 28, 2012 at 8:02 PM

Yes, it’s perfect. Thanks Rosa!

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3 Nami | Just One Cookbook May 28, 2012 at 7:28 AM

Nice trick! Oh and I am loving this series! Great to see your old posts. :-)

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4 Spicie Foodie May 28, 2012 at 8:02 PM

Thank you Nami:)!

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5 Michelle May 28, 2012 at 8:45 AM

I usually use chopsticks but this looks much simpler!

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6 Spicie Foodie May 28, 2012 at 8:02 PM

I’m horrible with chopsticks, so that wouldn’t work for me.

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7 claudia @whats cookin italian cuisine May 28, 2012 at 10:18 AM

Awesome instructions, it’s amazing how tough the meat is if you don’t shred it or cut right! Thanks nice job Nancy!

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8 Spicie Foodie May 28, 2012 at 8:03 PM

Thanks Claudia. Yeah, specially with cheaper cuts but glad this works:)

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9 Flavors of the Sun May 28, 2012 at 7:29 PM

Ah…carne deshebrada…I hope you show us what you make with it!

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10 Spicie Foodie May 28, 2012 at 8:04 PM

Si, la carne deshebrada. I made some tacos but didn’t photograph it. I’ll do it again and share soon.

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11 Marsha @ The Harried Cook May 29, 2012 at 1:03 AM

Nice tip! I usually just shred it with my fingers but this sounds a lot easier and definitely more fun :) Thanks for sharing!

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12 Spicie Foodie May 29, 2012 at 6:22 PM

Hi Marsha,

I used to use my fingers but it goes slower than this method, for me anyways. Thanks!

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13 anna May 29, 2012 at 2:20 AM

mmm shredded beef in tacos…thanks for the how to! it’s the simple things in the kitchen that really save time and i think, lend expertise to the meal.

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14 Spicie Foodie May 29, 2012 at 6:22 PM

Thank you Anna!

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15 Emily @ Life on Food May 29, 2012 at 8:38 AM

I feel special knowing that is how I shred my meat. :)

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16 Spicie Foodie May 29, 2012 at 6:23 PM

Lol, good for you;)

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17 Jill Colonna May 29, 2012 at 10:49 AM

Great idea for the tutorial and that first photo didn’t have me fooled: it looks so tender! Wonderful idea. It’s high time my family ate tacos for a change!

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18 Spicie Foodie May 29, 2012 at 6:24 PM

Hi Jill,

Yes, tacos for dinner Jill:) Thanks

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19 Holly May 29, 2012 at 12:24 PM

Oddly enough, this was a good tutorial for me, as I don’t know how to shred anything. If you roast chicken, can it too be shredded like this?

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20 Spicie Foodie May 29, 2012 at 6:25 PM

Hi Holly,

Glad to hear you found it useful. Yes, I use the method for roasted, braised, or boiled meats.

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21 DB-The Foodie Stuntman May 29, 2012 at 3:07 PM

This would be helpful for pulled pork. Thanks!

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22 Spicie Foodie May 29, 2012 at 6:25 PM

Yes, I also do this with pulled pork.

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23 Lilly May 29, 2012 at 6:06 PM

Great fast way of shredding meat! I noticed that with smaller pieces of meat 2 forks will work as well. Or if the meat is tender enough I just hand shred it…

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24 Spicie Foodie May 29, 2012 at 6:26 PM

Hi Lilly,

I’ve never tried the two forks, but will do so next time for small pieces. Thank you.

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25 Magic of Spice June 4, 2012 at 7:47 PM

Great tutorial…it does take some technique and you seem to have found it :)

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26 Spicie Foodie June 6, 2012 at 5:08 PM

Thanks Alisha!

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