Beef shreds naturally along muscle fibers when slow-cooked at 200°F for 8+ hours—higher temps create mushy texture.
Shredded Beef
Dive into the world of mouthwatering, melt-in-your-mouth shredded beef that’s perfect for tacos, sandwiches, or even a hearty salad! With just a few simple ingredients like savory beef chuck and a splash of zesty lime juice, you’ll learn the secret to achieving that perfect tenderness. Get ready to elevate your meals with this versatile dish that's sure to impress family and friends!
Prep
15
min
Cook
210
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1/2 bouquet de coriandre fraîche
- 4 gousses d’ail
- 1 oignon
- 1 poivron rouge
- 400 g de pulpe de tomates (14.1 oz)
🥩Meat & Seafood(1)
- 1 kg de paleron de bœuf (joue ou macreuse) (2.2 lbs)can use beef cheek or shoulder
🫙Pantry Staples(1)
- 1 c.à.s d’huile d’olive (15 ml)
🧂Spices & Seasonings(1)
- 1 c.à.s de paprika fumé, cumin et origan (15 ml)
👨🍳 Instructions
- 1
Sear the pieces of beef over high heat until well browned.
- 2
Prepare a marinade with red bell pepper, onion, garlic, and tomato pulp.
- 3
Add smoked paprika, cumin, oregano, a good drizzle of olive oil, and fresh cilantro to the marinade and blend until smooth.
- 4
Pour the marinade directly over the meat.
- 5
Add beef broth or hot water and a bouquet garni for extra flavor.
- 6
Cover and cook on very low heat for 3 to 3.5 hours, turning the meat occasionally and adding water if needed.
- 7
At the end, remove the lid to reduce the sauce slightly.
- 8
Remove the meat, which should shred easily, and return it to the sauce for 10 to 15 minutes until well coated.
💡 Pro Tips
- ✓Sear beef at 400-450°F surface temperature using minimal oil to create Maillard reactions that develop 600+ flavor compounds essential for rich braised meat.technique400-450°F surface temp
- ✓Maintain braising liquid at 185-195°F (barely simmering) because higher temps cause muscle fibers to contract violently and squeeze out moisture, creating tough meat.timing185-195°F
- ✓Use a 3:1 ratio of beef broth to added liquid because the concentrated collagen breakdown requires sufficient moisture while maintaining flavor intensity.ingredient3:1 ratio
- ✓Remove the lid during final 20-30 minutes to concentrate sauce through evaporation, reducing liquid by approximately 25-30% for proper coating consistency.timing25-30% reduction
- ✓Test doneness by checking internal temperature reaches 203-205°F where collagen fully converts to gelatin and meat shreds with fork pressure alone.technique203-205°F internal temp
Share this recipe
Prep
15
min
Cook
210
min
Serves
4
people
Level
intermediate
Share this recipe
Beef shreds naturally along muscle fibers when slow-cooked at 200°F for 8+ hours—higher temps create mushy texture.
Shredded Beef
Dive into the world of mouthwatering, melt-in-your-mouth shredded beef that’s perfect for tacos, sandwiches, or even a hearty salad! With just a few simple ingredients like savory beef chuck and a splash of zesty lime juice, you’ll learn the secret to achieving that perfect tenderness. Get ready to elevate your meals with this versatile dish that's sure to impress family and friends!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1/2 bouquet de coriandre fraîche
- 4 gousses d’ail
- 1 oignon
- 1 poivron rouge
- 400 g de pulpe de tomates (14.1 oz)
🥩Meat & Seafood(1)
- 1 kg de paleron de bœuf (joue ou macreuse) (2.2 lbs)can use beef cheek or shoulder
🫙Pantry Staples(1)
- 1 c.à.s d’huile d’olive (15 ml)
🧂Spices & Seasonings(1)
- 1 c.à.s de paprika fumé, cumin et origan (15 ml)
👨🍳 Instructions
- 1
Sear the pieces of beef over high heat until well browned.
- 2
Prepare a marinade with red bell pepper, onion, garlic, and tomato pulp.
- 3
Add smoked paprika, cumin, oregano, a good drizzle of olive oil, and fresh cilantro to the marinade and blend until smooth.
- 4
Pour the marinade directly over the meat.
- 5
Add beef broth or hot water and a bouquet garni for extra flavor.
- 6
Cover and cook on very low heat for 3 to 3.5 hours, turning the meat occasionally and adding water if needed.
- 7
At the end, remove the lid to reduce the sauce slightly.
- 8
Remove the meat, which should shred easily, and return it to the sauce for 10 to 15 minutes until well coated.
💡 Pro Tips
- ✓Sear beef at 400-450°F surface temperature using minimal oil to create Maillard reactions that develop 600+ flavor compounds essential for rich braised meat.technique400-450°F surface temp
- ✓Maintain braising liquid at 185-195°F (barely simmering) because higher temps cause muscle fibers to contract violently and squeeze out moisture, creating tough meat.timing185-195°F
- ✓Use a 3:1 ratio of beef broth to added liquid because the concentrated collagen breakdown requires sufficient moisture while maintaining flavor intensity.ingredient3:1 ratio
- ✓Remove the lid during final 20-30 minutes to concentrate sauce through evaporation, reducing liquid by approximately 25-30% for proper coating consistency.timing25-30% reduction
- ✓Test doneness by checking internal temperature reaches 203-205°F where collagen fully converts to gelatin and meat shreds with fork pressure alone.technique203-205°F internal temp