HOW TO MAKE SHREDDED BEEF RECIPES

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EASY BEEF WELLINGTON RECIPE - HOW TO MAKE BEEF WELLINGTON



Easy Beef Wellington Recipe - How to Make Beef Wellington image

This impressive Beef Wellington is perfect for holidays and special occasions.

Provided by DELISH.COM

Categories     dinner

Total Time 2 hours 30 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 14

1

(2 lb.) center-cut beef tenderloin, trimmed

kosher salt

freshly ground black pepper

extra-virgin olive oil, for greasing

2 tbsp.

Dijon mustard

1 1/2 lb.

mixed mushrooms, roughly chopped

1

shallot, roughly chopped

Leaves from 1 thyme sprig

2 tbsp.

unsalted butter

12

thin slices prosciutto

all-purpose flour, for dusting

14 oz.

frozen puff pastry, thawed

1

large egg, beaten

flaky salt, for sprinkling

Steps:

  • Using kitchen twine, tie tenderloin in 4 places. Season generously with salt and pepper. Over high heat, coat bottom of a heavy skillet with olive oil. Once pan is nearly smoking, sear tenderloin until well-browned on all sides, including the ends, about 2 minutes per side (12 minutes total). Transfer to a plate. When cool enough to handle, snip off twine and coat all sides with mustard. Let cool in fridge. Meanwhile, make duxelles: In a food processor, pulse mushrooms, shallots, and thyme until finely chopped. To skillet, add butter and melt over medium heat. Add mushroom mixture and cook until liquid has evaporated, about 25 minutes. Season with salt and pepper, then let cool in fridge. Place plastic wrap down on a work surface, overlapping so that it’s twice the length and width of the tenderloin. Shingle the prosciutto on the plastic wrap into a rectangle that’s big enough to cover the whole tenderloin. Spread the duxelles evenly and thinly over the prosciutto. Season tenderloin, then place it at the bottom of the prosciutto. Roll meat into prosciutto-mushroom mixture, using plastic wrap to roll tightly. Tuck ends of prosciutto as you roll, then twist ends of plastic wrap tightly into a log and transfer to fridge to chill (this helps it maintain its shape). Heat oven to 425°. Lightly flour your work surface, then spread out puff pastry and roll it into a rectangle that will cover the tenderloin (just a little bigger than the prosciutto rectangle you just made!). Remove tenderloin from plastic wrap and place on bottom of puff pastry. Brush the other three edges of the pastry with egg wash, then tightly roll beef into pastry. Once the log is fully covered in puff pastry, trim any extra pastry, then crimp edges with a fork to seal well. Wrap roll in plastic wrap to get a really tight cylinder, then chill for 20 minutes. Remove plastic wrap, then transfer roll to a foil-lined baking sheet. Brush with egg wash and sprinkle with flaky salt. Bake until pastry is golden and the center registers 120°F for medium-rare, about 40 to 45 minutes. Let rest 10 minutes before carving and serving.

CROCK POT TACOS SHREDDED BEEF - MOM'S CRAVINGS

This shredded beef tacos Crock Pot recipe is one of our favorites. I love that is simmer on low for 8 hours and then the whole family can design their own taco just the way they want it. And, it's a huge bonus that these can be wrapped up and taken on the go. I need recipes like this in my life and I think you do, too!

Provided by Kate

Categories     Main Course

Total Time 490 minutes

Prep Time 10 minutes

Cook Time 480 minutes

Yield 12

Number Of Ingredients 11

1 white onion (diced)
3 lb beef chuck roast
1 cup beef broth
4 oz tomato paste
1 tsp ground cumin
1 T ground mild chili powder
1/2 tsp salt
12 tortillas
cotija cheese
cilantro
diced onions

Steps:

  • Lay onions in a 6-Quart Crock Pot
  • Lay chuck roast over onions
  • Combine the beef broth, tomato paste and seasonings in a measuring cup.
  • Pour broth mixture over chuck roast and cook on high for 4 hours or low for 8 hours.
  • Once meat is cooked, shred with two forks in the tomato and broth mixture.
  • Put beef on tortillas and top with toppings of your choice.

Nutrition Facts : Calories 1000 kcal, ServingSize 1 serving

More about "how to make shredded beef recipes"

SHREDDED STEAK SANDWICHES RECIPE: HOW TO MAKE IT
I received this recipe when I was a newlywed, and it's been a favorite since then. The saucy steak barbecue makes a quick meal served on sliced buns or even over rice, potatoes or buttered noodles. —Lee Deneau, Lansing, Michigan
From tasteofhome.com
Reviews 4.2
Total Time 06 hours 15 minutes
Category Lunch
Calories 347 calories per serving
  • Place meat in a 5-qt. slow cooker. Add onions and celery. In a bowl, combine the ketchup, water, lemon juice, Worcestershire sauce, brown sugar, vinegar, salt, mustard, paprika, chili powder, pepper and hot pepper sauce. Pour over meat. , Cover and cook on high for 6-8 hours. Remove meat; cool slightly. Shred meat with 2 forks. Return to the slow cooker and heat through. Serve on rolls.
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EASY BEEF WELLINGTON RECIPE - HOW TO MAKE BEEF ... - DELISH
This impressive Beef Wellington is perfect for holidays and special occasions.
From delish.com
Reviews 4.9
Total Time 2 hours 30 minutes
Category dinner
  • Using kitchen twine, tie tenderloin in 4 places. Season generously with salt and pepper. Over high heat, coat bottom of a heavy skillet with olive oil. Once pan is nearly smoking, sear tenderloin until well-browned on all sides, including the ends, about 2 minutes per side (12 minutes total). Transfer to a plate. When cool enough to handle, snip off twine and coat all sides with mustard. Let cool in fridge. Meanwhile, make duxelles: In a food processor, pulse mushrooms, shallots, and thyme until finely chopped. To skillet, add butter and melt over medium heat. Add mushroom mixture and cook until liquid has evaporated, about 25 minutes. Season with salt and pepper, then let cool in fridge. Place plastic wrap down on a work surface, overlapping so that it’s twice the length and width of the tenderloin. Shingle the prosciutto on the plastic wrap into a rectangle that’s big enough to cover the whole tenderloin. Spread the duxelles evenly and thinly over the prosciutto. Season tenderloin, then place it at the bottom of the prosciutto. Roll meat into prosciutto-mushroom mixture, using plastic wrap to roll tightly. Tuck ends of prosciutto as you roll, then twist ends of plastic wrap tightly into a log and transfer to fridge to chill (this helps it maintain its shape). Heat oven to 425°. Lightly flour your work surface, then spread out puff pastry and roll it into a rectangle that will cover the tenderloin (just a little bigger than the prosciutto rectangle you just made!). Remove tenderloin from plastic wrap and place on bottom of puff pastry. Brush the other three edges of the pastry with egg wash, then tightly roll beef into pastry. Once the log is fully covered in puff pastry, trim any extra pastry, then crimp edges with a fork to seal well. Wrap roll in plastic wrap to get a really tight cylinder, then chill for 20 minutes. Remove plastic wrap, then transfer roll to a foil-lined baking sheet. Brush with egg wash and sprinkle with flaky salt. Bake until pastry is golden and the center registers 120°F for medium-rare, about 40 to 45 minutes. Let rest 10 minutes before carving and serving.
See details


SHREDDED STEAK SANDWICHES RECIPE: HOW TO MAKE IT
I received this recipe when I was a newlywed, and it's been a favorite since then. The saucy steak barbecue makes a quick meal served on sliced buns or even over rice, potatoes or buttered noodles. —Lee Deneau, Lansing, Michigan
From tasteofhome.com
Reviews 4.2
Total Time 06 hours 15 minutes
Category Lunch
Calories 347 calories per serving
  • Place meat in a 5-qt. slow cooker. Add onions and celery. In a bowl, combine the ketchup, water, lemon juice, Worcestershire sauce, brown sugar, vinegar, salt, mustard, paprika, chili powder, pepper and hot pepper sauce. Pour over meat. , Cover and cook on high for 6-8 hours. Remove meat; cool slightly. Shred meat with 2 forks. Return to the slow cooker and heat through. Serve on rolls.
See details


SHREDDED BEEF BURRITO FILLING RECIPE: HOW TO MAKE IT
Make your next office party a taco bar or burrito bar! Set out the beef in the slow cooker on warm, along with tortillas, bowls of shredded cheese, salsa, sour cream, and chopped lettuce, jalapenos, onions and tomatoes. For a variation, I make Beef & Bean burritos by mixing a can of refried beans into 3 or 4 cups of cooked beef filling. —Hope Wasylenki, Gahanna, Ohio
From tasteofhome.com
Reviews 5
Total Time 07 hours 20 minutes
Category Dinner
Cuisine North America, Mexican
Calories 379 calories per serving
  • In a 6-qt. slow cooker, combine beef and broth. Cook, covered, on low until meat is tender, 6-8 hours. Remove meat; discard juices. When cool enough to handle, shred with 2 forks. Return to slow cooker., In a large skillet, heat oil over medium heat. Add onion and jalapenos; cook and stir until softened, 3-4 minutes. Add garlic and seasonings; cook 1 minute longer. Stir in crushed tomatoes and salsa; bring to a boil. Pour mixture over shredded beef; stir to combine. Cook, covered, on high until heated through, about 1 hour., If desired, serve filling (using tongs) on tortillas for burritos or tacos and add toppings., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
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EASY BEEF WELLINGTON RECIPE - HOW TO MAKE BEEF WELLINGTON
This impressive Beef Wellington is perfect for holidays and special occasions.
From delish.com
Reviews 4.9
Total Time 2 hours 30 minutes
Category dinner
  • Using kitchen twine, tie tenderloin in 4 places. Season generously with salt and pepper. Over high heat, coat bottom of a heavy skillet with olive oil. Once pan is nearly smoking, sear tenderloin until well-browned on all sides, including the ends, about 2 minutes per side (12 minutes total). Transfer to a plate. When cool enough to handle, snip off twine and coat all sides with mustard. Let cool in fridge. Meanwhile, make duxelles: In a food processor, pulse mushrooms, shallots, and thyme until finely chopped. To skillet, add butter and melt over medium heat. Add mushroom mixture and cook until liquid has evaporated, about 25 minutes. Season with salt and pepper, then let cool in fridge. Place plastic wrap down on a work surface, overlapping so that it’s twice the length and width of the tenderloin. Shingle the prosciutto on the plastic wrap into a rectangle that’s big enough to cover the whole tenderloin. Spread the duxelles evenly and thinly over the prosciutto. Season tenderloin, then place it at the bottom of the prosciutto. Roll meat into prosciutto-mushroom mixture, using plastic wrap to roll tightly. Tuck ends of prosciutto as you roll, then twist ends of plastic wrap tightly into a log and transfer to fridge to chill (this helps it maintain its shape). Heat oven to 425°. Lightly flour your work surface, then spread out puff pastry and roll it into a rectangle that will cover the tenderloin (just a little bigger than the prosciutto rectangle you just made!). Remove tenderloin from plastic wrap and place on bottom of puff pastry. Brush the other three edges of the pastry with egg wash, then tightly roll beef into pastry. Once the log is fully covered in puff pastry, trim any extra pastry, then crimp edges with a fork to seal well. Wrap roll in plastic wrap to get a really tight cylinder, then chill for 20 minutes. Remove plastic wrap, then transfer roll to a foil-lined baking sheet. Brush with egg wash and sprinkle with flaky salt. Bake until pastry is golden and the center registers 120°F for medium-rare, about 40 to 45 minutes. Let rest 10 minutes before carving and serving.
See details


SHREDDED STEAK SANDWICHES RECIPE: HOW TO MAKE IT
I received this recipe when I was a newlywed, and it's been a favorite since then. The saucy steak barbecue makes a quick meal served on sliced buns or even over rice, potatoes or buttered noodles. —Lee Deneau, Lansing, Michigan
From tasteofhome.com
Reviews 4.2
Total Time 06 hours 15 minutes
Category Lunch
Calories 347 calories per serving
  • Place meat in a 5-qt. slow cooker. Add onions and celery. In a bowl, combine the ketchup, water, lemon juice, Worcestershire sauce, brown sugar, vinegar, salt, mustard, paprika, chili powder, pepper and hot pepper sauce. Pour over meat. , Cover and cook on high for 6-8 hours. Remove meat; cool slightly. Shred meat with 2 forks. Return to the slow cooker and heat through. Serve on rolls.
See details


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