Crispy Golden Shredded Beef
Tender, slow-cooked beef brisket shredded into fine strands and pan-seared to achieve ultimate crispiness and deep savory flavor.
105 min
Easy
Mexicana
4 servings
The story behind
Whenever I make this, I think about quick weekday dinners where you just want something comforting and full of protein. It's heavily inspired by Latin American 'carne deshebrada' or 'ropa vieja', where the secret is giving the shredded meat a quick sear in a hot skillet so it locks in the moisture while getting those beautiful crunchy tips. It's super versatile, making it the absolute perfect filling for weekend tacos or a hearty lunch bowl. Toss in some pickled red onions and slice up a ripe avocado to balance the rich texture. For the beverage, a cold hibiscus tea or a lime michelada pairs with it beautifully.
Instructions
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1Place the beef chunks in a large pot with water, onion, garlic, bay leaves, and a tablespoon of salt. Simmer until the meat is fork-tender (around 90 minutes, or 45 minutes in a pressure cooker).
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2Take the meat out, let it cool down slightly, and use two forks to pull it apart into fine shreds.
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3Heat the vegetable oil in a large skillet or cast-iron pan over medium-high heat.
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4Add the shredded beef to the hot pan, season with extra salt and fresh black pepper, and sauté until the edges turn beautifully golden and crispy.
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5Serve hot on a platter accompanied by your favorite dipping sauce or warm tortillas.
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