When it comes to slow cooking beef to make delicious, fall-apart tender shreds of meat, the cut of beef you choose is very important. Not all cuts are well-suited for low and slow cooking methods like braising, stewing or slow cooking in a crockpot. Choosing the right cut is key to ending up with tender, flavorful shredded beef rather than a tough, chewy outcome.
Factors to Consider when Choosing a Cut for Shredding
Here are some of the main factors to take into account when selecting a cut of beef that will shred beautifully after long, moist cooking:
- Amount of connective tissue – You want a cut that has a good amount of connective tissue, gristle and collagen that will break down into succulent gelatin during the low and slow cooking process. This is what helps make the beef tender and fall apart easily for shredding.
- Degree of marbling – Well-marbled cuts like prime rib generally have more fat integrated throughout the meat. This fat melts during cooking, keeping the beef moist and flavorful.
- Muscle use – Cuts from harder working muscles tend to be tougher with more connective tissue while more tender cuts come from less utilized muscles.
- Cut size – Larger, whole muscle cuts rather than small pieces hold up better during lengthy cooking and shred more easily.
- Cost – More affordable cuts are better for long braising while premium cuts would be a waste of money.
The Best Cuts for Shredded Beef
Taking all those factors into account, these are some of the best options for juicy, tender shredded beef:
Chuck Roast
This is one of the most popular and readily available cuts ideal for shredding. It comes from the shoulder of the cow which gets a good workout, so the meat has lots of collagen. Bone-in chuck roasts are best because the bone adds extra flavor. Go for a size of 3-5 pounds.
Brisket
Brisket is another excellent choice for shredded beef. It’s a large cut that comes from the breast of the cow. Select a whole untrimmed packer brisket in the 5-7 pound range. Look for good marbling.
Bottom Round Roast
This underappreciated cut comes from near the rear legs of the cow. It’s inexpensive, well-marbled and has the perfect amount of connective tissue. A 3-4 pound bottom round roast works great.
Short Ribs
Meaty short ribs become fall-apart tender after hours of braising. Look for English style short ribs that are cut from the chuck with more meat. About 5 pounds of short ribs on the bone shredded beautifully.
Blade Roast
This comes from the chuck primal cut near the shoulder and contains lots of collagen, fat and flavor. A 2-3 pound blade roast delivers excellent shredded beef.
Flanken Style Short Ribs
These are Korean-style short ribs that are thinly sliced across the bones. This cut allows the meat to absorb all the flavors of the braising liquid. About 2 pounds works well.
Eye of Round Roast
Part of the rear leg, this very lean cut has enough connective tissue to become tender. Look for a 2-3 pound roast. Be sure to braise in liquid.
Top Sirloin Roast
Taken from the back behind the loin, top sirloin is budget-friendly. Get a 2-3 pound roast and be careful not to overcook or it could toughen.
Bottom Sirloin Tri-Tip
This comes from the rear of the cow. It’s a small triangular cut that shreds nicely after braising for tenderness due to its collagen content. Get a 2-3 pound tri-tip.
Best Cooking Methods for Shredding Beef
To turn the beef cuts mentioned above into mouthwatering shredded beef, the long, moist cooking method you use is key. Here are some top cooking techniques:
Slow Cooker
Using a slow cooker is one of the easiest hands-off ways to achieve irresistibly tender shreds of beef. Place the cut of your choice in a crockpot and add aromatics and liquid like broth. Cook on low for 8-10 hours.
Dutch Oven
A sturdy, thick Dutch oven with the lid on holds in moisture creating the ultimate environment for braising beef cuts into perfect shreds. Brown the beef first then cook covered at 300°F for 2-4 hours until fall-apart tender.
Pressure Cooker
A pressure cooker drastically decreases the cooking time, allowing beef cuts to become succulent and shreddable in just 1-2 hours. Follow manufacturer guidelines for cooking time and pressure.
Oven Braise
For oven braising, brown the beef all over first then cook covered in a 300°F oven with some liquid for 2-4 hours until a fork can easily shred the meat.
Grill + Braise
Get the flavor benefits of grilling and the tenderness of braising by grilling the beef for a short time then finishing up cooking in a braising liquid in a covered pan or Dutch oven.
Tips for Shredding Braised Beef
Follow these handy tips for shredding braised beef success:
- Resist the urge to peek! Lifting the lid prolongs cooking time.
- Always let beef rest 15-30 minutes before shredding so juices can reabsorb.
- Shred across the grain of the meat for short shreds.
- Use two forks to shred, starting from the ends and shredding inward.
- For a head start, partially shred beef before adding to dishes.
- To store, keep braising liquid to moisten shredded beef.
- For maximum flavor, make a sauce from the braising liquid.
Best Uses for Shredded Beef
Fork-tender shredded beef has amazing versatility. Here are some stellar ways to enjoy this tasty meat in recipes:
- Sandwiches – Pile shredded beef onto buns for French dip or BBQ beef sandwiches.
- Nachos – Heap shredded beef on top of tortilla chips and melted cheese.
- Tacos – Mix with your favorite taco toppings and serve in soft shells or taco salads.
- Pizza Topping – Shredded beef is a delicious non-traditional pizza topping.
- Casseroles – Mix into all kinds of casserole dishes like lasagna, shepherd’s pie and tamale pie.
- Soups & Stews – Add to hearty beef soups, stews, chili and stroganoff.
- Salads – Toss some shredded beef into leafy green, grain and potato salads.
- Breakfast – Wake up to shredded beef hash or stuffed breakfast burritos.
- Omelets & Frittatas – Mix in some beef shreds for extra heartiness.
- Pasta Dishes – Combine with noodles, sauces and veggies for easy weeknight meals.
- Rice Bowls – Pile shredded beef on rice or cauliflower rice for low carb options.
- Quesadillas – Sprinkle shredded beef inside quesadillas with all your other favorite fillings.
Conclusion
When cooked low and slow in moist heat, less expensive, collagen-rich cuts of beef like chuck roast, brisket, round roast and short ribs become meltingly tender enough to shred with ease. Allow ample cooking time using methods like a slow cooker, Dutch oven or pressure cooker for the best results. Fork-shredded beef is incredibly versatile and can be used to add rich flavor to sandwiches, nachos, tacos, pizzas, pastas, soups, salads, skillets, breakfast dishes and more. With the right cut and technique, you can enjoy tasty, budget-friendly shredded beef in all kinds of delicious recipes.