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shredded beef suggestions

18 years ago

I had a double pack of London broils in my freezer that I needed to cook. I ended up putting one in the dutch oven with some beef broth and another in the crock pot with beef broth. Now I have pounds and pounds of shredded beef. I've thought of using it for tacos, barbecue sandwiches and Italian beef sandwiches. Any other ideas on how to use it up? Will it freeze okay?

Thanks (from someone who usually hangs around the kitchen forum).

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Comments (7)

lindac
18 years ago
It will freeze fine.
Can't think of other uses but for what you have mentioned...but I suppose you could use it for shepherd's pie or a beef stew.
Linda C
mustangs81
18 years ago
I make Ropa Vieja with shredded beef. Here is the recipe, if you are interested, you can make adjustments with what you already have. I don't have a recipe, I just play it by ear.
Flank steak
Beef broth to cover steak
Bay leaf
Onion
1/4 tsp sugar
Garlic
Celery salt
16 oz can tomato sauce
1/4 cup olive oil
1 Tablespoon wine vinegar
1 green pepper, sliced
1/2 tsp oregano
Salt

Cover steak with broth and bring to a boil. Lower heat and cook until tender-about one hour. Cool in stock then shred.

Cook remaining ingredients in sauce pan. Add beef stock and simmer 30 minutes. Add beef and simmer another 30 minutes.

Server over yellow rice.
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That does sound good! Between either the slow cooker or pressure cooker, the meat will be easy to do. I prefer corn tortillas, but I don't think using them instead will be a problem. I don't do well rolling tortillas, so I usually just layer them in a pan. I don't think that would be a problem either. Thanks for the recipe. Sue
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chicken breasts will turn to cardboard in a crock pot....poach them in a little flavored broth. Put a couple of cups of water in a sauce pan, add some chunks of onion and a clove of garlic, a stalk or so of celery...hand full of parsley...or some dried...maybe a bay leaf....table spoon or2 of lemon juice....simmer for 10 minutes....put in the chicken breasts....still frozen or thawed....doesn't matter add water to cover the chicken....and simmer until when you cut into them they are no longer pink. The amount of time depends on the number of chicken breasts....likely 30 to 45 minutes.....when no longer pink, turn off and allow to cool in the broth for about 30 minutes....remove and shred...or chop or refrigerate for later. But for the shredding you can be done with the whole thing in an hour.
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angelaid
18 years ago
beef enchiladas sounds good too!
sigh
18 years ago
Or a Cajun roast beef sandwich, if you have gravy. All you need is crusty bread & mayo. Yes, you can add tomato & lettuce but you NEED crusty bread & mayo. Ladle the gravy over the beef & have lots of napkins nearby.

Nina
khandi
18 years ago
Shredded beef fajitas is good served with rice, lettuce, sour cream, etc.
angelaid
18 years ago
Now y'all have me craving mexican food. I'll pretend my leftover corned beef and cabbage is a beef fajita tonight! LOL
cynic
18 years ago
I'm thinking the old fashioned Hot Beef Sandwich, sometimes called a "Hot Beef Commercial" sandwich. I usually like the bread toasted, nice thick mashed potatoes and lots of gravy!

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