Friday, April 9, 2010

Shredded Beef

A couple months ago I had friends over for dinner.  I decided on pulled/shredded meat sandwiches.  So, for the beef, I took a PDub recipe for her beef brisket and converted it into a marinated shredded beef.

2 cans beef consomme
1/2 cup lemon juice
1 1/2 cup soy sauce
5 cloves chopped garlic
2 tbs liquid smoke
10 lbs beef brisket (or I used a cheap cut for shredding)

  1. Combine first five ingredients in large bowl/pot/pan.  Place beef in the marinade.  Cover tightly with foil.  Marinate in refrigerator for 24-48 hours.  When ready to cook, place in slow cooker on medium (or high).  Cook for about 8 hours.
  2. When fork-tender, drain majority of liquid (reserve for later use) and shred with 2 forks.  Add liquid back to shredded beef if needed.
  3. Serve with rolls.  Barbecue sauce may be used.
  4. You can store i fridge for up to 2 days or freeze for use at a later date.  Remove and discard any separated fat.

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