Shredded Beef Salad Recipes

SHREDDED BEEF SALAD

Steps:

• For beef:
• Place steak in large pot. Add enough water to cover steak by 2 inches (about 10 cups). Add onion, salt, garlic, peppercorns, and bay leaf. Bring to boil over high heat, skimming any foam from top of cooking liquid. Reduce heat to medium-low. Add oregano. Simmer un-covered until steak is tender, adding more water to cover steak if necessary, about 1 1/2 hours. Cool slightly. Refrigerate uncovered until meat and liquid are cold, at least 3 hours and up to 1 day.
• Remove steak from liquid, reserving liquid. Trim excess fat. Cut steak crosswise into 3 pieces, then shred coarsely. Transfer beef to large bowl. Add enough cooking liquid to bowl to cover beef completely.
• For vinaigrette:
• Whisk vinegar, lime juice, oregano, salt, and pepper in small bowl to blend. Gradually whisk in oil. (Shredded beef and vinaigrette can be made 1 day ahead. Cover separately; chill. Bring vinaigrette to room temperature and rewhisk before using.)
• For assembly:
• Combine tomatoes, red onion, and 3 tablespoons vinaigrette in medium bowl; toss to coat. Season to taste with salt and pepper.
• Drain all cooking liquid from shredded beef. Add lettuce, radishes, and cilantro to bowl with beef. Mix in enough of remaining vinaigrette to coat. Season salad to taste with salt and pepper.
• Divide salad among plates; surround with tomato mixture. Garnish with avocado slices. Serve with corn chips.

SALPICON (MEXICAN SHREDDED BEEF SALAD)

Steps:

• For the beef: place in large pan and cover with enough water to cover meat by 2 inches.
• Add onion, salt, garlic, pepper and bay leaf.
• Bring to boil, skimming off any foam.
• Reduce heat and add oregano.
• Simmer uncovered about 1-1/2 hours, or until beef is very tender.
• Refrigerate overnight.
• Reserve cooking liquid.
• Slice, then shred beef coarsely.
• Return to refrigerator, adding enough reserved cooking liquid to meat to cover.
• Whisk together the vinaigrette ingredients.
• Combine tomatoes, Bermuda onion and 3 tbsp.
• of vinaigrette.
• Toss to coat and season to taste with salt and pepper.
• Drain beef and add shredded lettuce and cilantro to beef.
• Mix in more vinaigrette and season with salt and pepper.
• Divide salad among plates; surround with tomato mixture and garnish with avocado and radish slices.

SHREDDED BEEF

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.

SALPICóN DE RES (CENTRAL AMERICAN SHREDDED BEEF SALAD)

Steps:

• Add the beef, onion and salt to a large pot and add water to cover. Bring to a boil, reduce heat to medium-low and simmer for 1 1/2 to 2 hours, or until meat is very tender. Remove the meat and reserve the stock for soup or other recipes. Shred the meat with your fingers when it is cool enough to handle.
• Add the olive oil, vinegar, oregano, salt and pepper to a large bowl and whisk together. Add the tomatoes, sliced onion and chiles and toss together. Set a side for a few minutes to let the vegetables marinate.
• Gently toss the shredded beef and avocados with the marinated vegetables and adjust seasoning. Spread on a serving platter and serve chilled or at room temperature with warm tortillas.
• VARIATIONS:.
• Salpicón can also be made with chicken (salpicón de pollo), seafood (salpicón de mariscos) or tuna (salpicón de atún).
• Other possible additions: chopped lettuce, chopped cucumbers, olives, pickled jalapeños.
• Garnish with lime wedges, cilantro and crumbled queso fresco if you like.
• Substitute sour orange juice or lime juice for the vinegar for a more tropical flavor.

ITALIAN SHREDDED BEEF SANDWICHES

Steps:

• Cut roast in half. Place in a 4-qt. slow cooker. Combine the water with salad dressing and au jus mixes; pour over meat. Top with onion and chilies., Cover and cook on low for 9-11 hours or until meat is tender. Remove meat. When cool enough to handle, shred meat with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Serve on rolls. Freeze option: Freeze individual portions of cooled meat mixture and juices freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve on rolls.