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.)
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.
Keep going as fast as you want and occasionally stopping to help beef off the fork.
Continue until you are done.
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.
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.
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.