Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
I'm making my boyfriend beef tostadas this upcoming weekend. The recipe calls for boiling a 2 lb beef brisket and then shredding it by hand, from there.
But, my local Big Y supermarket has thinly sliced pre-shredded beef for sale in the butcher's section, and I'm going to buy it. It's not the size you would see that is prepared, for let's say, pepper steak or beef stew. It's quite thin.
However, I don't know how tender the beef is or will be when I cook it.
Have you purchased pre-shredded beef in the past? If so, how did you prepare it? Was it already tender?
Shredded beef for Mexican food is made from a tough cut like brisket or chuck that will shred on its own or with two forks if you braise (cook in a small amount of liquid over low heat) it long enough. It's like Mexican pot roast. A lot of people use a crock pot for this. It's really easy, as the meat mostly shreds on its own, just takes more time.
It will not taste the same or have the right texture made per your plan. It might still be good though, you never know!
Shredded beef for Mexican food is made from a tough cut like brisket or chuck that will shred on its own or with two forks if you braise (cook in a small amount of liquid over low heat) it long enough. It's like Mexican pot roast. A lot of people use a crock pot for this. It's really easy, as the meat mostly shreds on its own, just takes more time.
It will not taste the same or have the right texture made per your plan. It might still be good though, you never know!
Thank you! Maybe I'll just get a whole brisket and cook it per the original instructions..
A little puzzled here. You mean asada meat? Thinly sliced raw beef?
I wouldn't use that for shredded beef but you could make some dandy ---- OK I give up auto correct wins. I can't sit here typing A. S. A. D. A over and over while the computer refuses to accept it-------- grilled thin beef with peppers in a tostado.
I think OP is talking about thinly sliced beef for something like braciola or Philly cheese steak. OP could slice these into strips and stir fry them, and it would be fine, but it would not be the same as what she's going for.
Anyway, OP, why pay more for someone to slice the meat for you?
Brisket is very expensive (not sure why), so I would buy a chuck or round roast, throw in into a pot with some liquid and seasoning, according to the recipe you have, or it could be a bottle of beer, a can of broth, wine or water, and put it into a 250-300 degree oven for 3 hours. Take the meat out to cool. Remove excess fat, and bone. Shred with 2 forks and you're done.
What she said^^^ That beef is thinly sliced/shaved. Not really shredded. It's simple to get that flank or brisket or even some pot roast to shred after a couple of hours of cooking or crockpot. You can do it with 2 forks in a minute or less.
...That beef is thinly sliced/shaved. Not really shredded...
Well, that sounds better. Previously, I left this thread scratching my head regarding "raw, pre-shredded beef." I was trying to picture a process where raw meat was ripped and shredded, and how that process would be easier than simply braising the beef and shredding it.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
