Beef strips can be the main ingredient in many recipes, such as tacos, sandwiches, chili and many others. You can easily break up cooked meat if you have two forks.
Ingrediants
For 4-6 people
- 900 g of silverside or of neck.
- 250 ml of beef broth.
Steps
Part 1 of 3: One Fork Technique
Step 1. Get a cooked roast
You cannot "shred" raw meat, but only after a long cooking.
Wait for the meat to cool down a bit before proceeding. For this method, the beef must reach a temperature where you can touch it without burning yourself
Step 2. Hold the roast still with one hand
Place it on the cutting board or a solid surface and hold it in place with your non-dominant hand.
Make sure your hands are clean and dry
Step 3. Shred the meat with a fork
Check the direction of the muscle fibers and move the teeth of the fork parallel to them tearing pieces of meat.
The best thing to do would be to hold the roast in such a way that the fibers run perpendicular to your body. By doing so, as you pass the fork along the meat, you bring it closer to you
Step 4. Repeat if necessary
You must continue in this operation until all the meat is reduced to strips. Stop occasionally to remove any bits of meat that get stuck in the fork.
If you see any cartilage, separate it from the meat and discard it, then continue your work
Step 5. Use the rags or keep them
You can use the meat immediately or place it in the fridge where it can stay for up to three days.
- If you plan on storing beef, put about half a kilo of beef in the containers and pour some cooking liquid over it to keep it soft. The liquid prevents the meat from drying out.
- If you don't use the shreds within three days, freeze them. They will keep for three months.
- Thaw the beef in the refrigerator or place it in a saucepan over medium-low heat until it reaches the desired temperature.
Part 2 of 3: Two Fork Technique
Step 1. Use cooked meat
If you have not already done so, you must cook the beef before chopping it as it is not possible to do it when it is still raw.
Wait for the beef to cool slightly. You won't have to manipulate it directly with your hands, so it doesn't need to be tolerable to the touch. However, giving the cooked meat a little rest allows the redistribution of the juices within the muscle fibers
Step 2. Skewer the roast with two forks
They must be close to each other with the two backs almost in contact.
Step 3. Pull the forks in opposite directions to shred the cooked meat
In theory, you should tear the meat in the direction of the muscle fibers rather than perpendicular to them. If you follow this advice, the operations will be much simpler and faster
Step 4. Repeat if necessary
Continue to separate the pieces of meat by skewering the roast with forks and pulling in opposite directions. If the meat does not fall spontaneously from the forks, occasionally remove the pieces that remain skewered. Don't stop until the whole cut of meat is shredded.
You may run into pieces of fat and cartilage. Discard them and keep working
Step 5. Use the meat now or save it for future use
The strips can be eaten as they are, but if you have to store them, you can refrigerate them for up to three days.
- If you want to keep them for longer, freeze them. They can stay in the freezer for three months.
- When preparing beef for refrigeration or freezing, place about 500g of beef in an airtight container and pour in enough cooking liquid to prevent it from drying out or spoiled by freezing.
- Beef can be defrosted in the fridge or microwave. Alternatively, put it in a saucepan and heat it over medium-low heat to the desired temperature.
Part 3 of 3: Cooking Tips (Slow Cooker)
Step 1. Cut the meat in half if needed
The easiest way to cook beef into strips is to use a slow cooker. Depending on the size of the appliance, it may be necessary to cut the meat.
- For best results, use a slow cooker with 4-5 liters of capacity.
- It is best if you can put the whole meat in the slow cooker, so you avoid cutting it.
Step 2. Add the broth
Put the meat in the appliance and add the broth, wetting it evenly.
If you wish, you can add other ingredients to give the beef a more intense flavor. For example, you can cut two onions into wedges and mince two cloves of garlic. Put all the aromas on the bottom of the slow cooker and place the meat on top
Step 3. Cook on high for 5-6 hours
Close the appliance and cook the beef until it is tender enough to be shredded with two forks.
- If you have enough time, try cooking the meat on a low heat for 11-12 hours. This will make it even more tender than cooking at a higher temperature.
- At the end of the process the beef will be well cooked. If you are using a meat thermometer, check the internal temperature: it should be between 71 ° C and 77 ° C.
Step 4. Consider alternative cooking techniques
Although the slow cooker is an appliance that greatly simplifies the process, it is not the only solution. If you don't have this tool or you prefer to prepare the roast in another way, you have several methods at your disposal.
- Another simple way to cook it is to put it in the oven on a low heat.
- Similarly, you can cook the roast on the stove using a Dutch oven.
