SHREDDED BEEF SAUCE RECIPES

SHREDDED BEEF RECIPE | ALLRECIPES

Shredded Beef Recipe | Allrecipes image

This is a delicious way to enjoy shredded beef without all the thick barbecue sauce with all the flavor.

Provided by jvaughn504

Categories Everyday Cooking

Total Time 6 hours 30 minutes

Prep Time 20 minutes

Cook Time 6 hours 0 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 pound rump roast
1 cup water
¼ cup barbeque sauce
2 tablespoons honey
1 tablespoon steak seasoning
1 teaspoon cumin
½ teaspoon onion powder
½ teaspoon garlic powder

Steps:

Place the rump roast and water in a slow cooker. Cover, and cook 5 hours on High.
Remove the roast from slow cooker, and shred using two forks. Discard fat.
In the slow cooker, mix the barbeque sauce, honey, steak seasoning, cumin, onion powder, and garlic powder. Stir in the shredded beef.
Cook 1 hour on Low. Allow to sit for 10 minutes before serving.

Nutrition Facts : Calories 214.7 calories, CarbohydrateContent 15 g, CholesterolContent 50.2 mg, FatContent 8.1 g, FiberContent 0.2 g, ProteinContent 19.8 g, SaturatedFatContent 2.8 g, SodiumContent 601.2 mg, SugarContent 12.9 g

SHREDDED BEEF WITH TOMATILLO SAUCE RECIPE | MYRECIPES

Shredded Beef with Tomatillo Sauce Recipe | MyRecipes image

Provided by Richard Sandoval

Yield Makes 2 1/2 cups

Number Of Ingredients 12

Ingredients

1 tablespoon canola oil
1 pound (about 8 large) tomatillos, husks removed and tomatillos quartered
1 cup chopped onion
2 large garlic cloves, minced
1 serrano chile, coarsley chopped
2 tablespoons fresh cilantro leaves
¼ teaspoon salt
6 ounces skirt steak
¼ large onion, quartered
1 large garlic clove, crushed
1 bay leaf
1 tablespoon salt

Steps:

Heat oil in a large skillet over medium-high heat. Add tomatillos and next 3 ingredients; sauté 7 minutes or until lightly browned.
Pulse tomatillo mixture, cilantro, and 1/4 teaspoon salt in a food processor until coarsely chopped. Transfer to a medium bowl. Set aside.
Combine skirt steak, remaining 4 ingredients, and water to cover in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 1 hour and 45 minutes or until meat is tender.
Remove steak to a medium bowl, discarding onion and seasonings. When cool enough to handle, shred meat. Stir in tomatillo sauce. Serve with fresh sopes.
Tip: You may substitute flank steak for skirt steak. Cook 2 1/2 hours or until tender.

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