what should i make with?

Question

shredded beef its thawing for dinner tonight any suggestions ? its already shredded but not seasoned yet i have all kinds of seasonings i want something creative and perhaps unusual.

Answer 1

ROPA VIEJA (SHREDDED BEEF WITH A
SAVORY SAUCE)

1 lg. green bell pepper, seeded 1 lg. onion, peeled and cut in half 1 bay leaf 10 black peppercorns 6 tbsp. olive oil 2 lg. cloves garlic, finely chopped 1 med. Spanish onion, cut in half and thinly sliced 1 med. green bell pepper, seeded and cut in thin strips 1 med. red bell pepper, seeded and cut in thin strips 1 tsp. oregano 1 tsp. black pepper 1 c. tomato sauce 1/4 c. red wine 1 c. beef broth 2 tsp. salt, or to taste 10 cherry tomatoes cut in half for garnishing 1 bunch fresh Italian parsley for garnishing
Place beef in a large kettle with the seeded green pepper, onion, bay leaf, and black peppercorns. Add enough water to cover and bring to a boil. Simmer over medium heat until meat is tender. Remove meat from the kettle and allow to cool. Reserve cooking liquid. Shred the beef into fine strips and set aside. Heat oil in a 12 inch saute pan or deep skillet. Add garlic and saute until slightly golden. Add the onion slices, the red and green pepper strips, oregano, and bay leaf, and cook for 2 minutes. Stir in the tomato sauce, wine, beef stock, salt and pepper. Cook over medium heat for 5 minutes. Add the shredded beef and mix well. Cook for about 5 minutes. Garnish with the cherry tomatoes and with fresh parsley. Serve accompanied by white rice and black beans or any other rice and bean combination.

( you already have the beef cooke hand shredded you are one step ahead, great feeling.)

Answer 2

1 (2 1/2 to 3 1/2 lbs.) lean chuck roast
1 large onion, quartered and thinly sliced
1 envelope onion soup mix
2 or 3 cloves garlic, thinly sliced
1 (10 1/2 oz.) can of tomato soup
1/4 cup brown sugar
2 tbsp. Worcestershire sauce
1 tbsp. lemon juice
1 tbsp. dijon mustard
1/4 teaspoon ground hot pepper
1/2 teaspoon celery seed
salt to taste

PREPARATION:
Trim fat from beef and cut into 4 or 5 large chunks to fit in slow cooker. Combine remaining ingredients and pour over beef. Cover and cook on LOW for 9 to 11 hours, until very tender. Pour juice into a small saucepan and simmer on the stovetop for 15 to 20 minutes to reduce and thicken.

In the meantime shred beef with 2 forks or potato masher. Return thickened sauce to the beef in the slow cooker. Keep warm and serve with split sandwich buns and coleslaw.
Makes 6 to 8 sandwiches.

Answer 3

I dont know maybe bbq shredded beef with potato chips, if not trying going to www.recipes.com and type in shredded beef and see what ideas come up

Answer 4

Sweet fancy Moses on buttered toast..what is shredded beef?

Answer 5

Shredded beef is pretty versatile, I like making tacos or burritos with it - you could also make a shepard pie out of it or simmer in gravy and pour over it over noodles or mashed potatos.

Answer 6

fry it with some onions, salt, garlic powder, and a little season all...take a can of diced tomatoes and pour in...let it set on low heat (if you have numbers) like on 2 or 3 with lid on it....for about 30 min...mean while cook some white rice on side... voila!

Answer 7

Chile Cumin Shredded beef flautas

Flauta means flute in spanish, these are tortilla flutes filled with meat. Gosh its making me wish I had shredded beef to cook tonight. Maybe ill buy some too.


2 pounds boneless beef chuck, cut into 2-inch pieces
2 onions, 1 sliced and 1 minced
3 garlic cloves, 1 left whole and 2 minced
1 teaspoon salt
2 tablespoons olive oil
1/2 cup prepared tomato sauce
1 fresh or pickled jalapeno chile, or to taste, seeded and chopped (wear rubber gloves)
3/4 teaspoon ground cumin
Freshly ground black pepper
12 (7-inch) corn tortillas, warmed (see cook's note)
Vegetable oil, for frying flautas
3 cups shredded romaine or iceberg lettuce
Accompaniments: Guacamole, sour cream, and your favorite salsa

In a large saucepan, combine the beef, sliced onion, whole garlic, 1 teaspoon salt, and enough water to cover. Bring to a boil, lower the heat, and simmer, covered partially, until the beef is tender, about 1 1/2 to 2 hours. Let the beef cool in the broth and drain it, reserving 1/3 cup of the broth. Using 2 forks, shred the beef and set aside.
Heat the oil in a large skillet over moderately low heat. Cook the minced onion and garlic, stirring occasionally, until softened. Add the beef, tomato sauce, chile, cumin, reserved broth, and salt and pepper, and simmer, stirring, until thickened, about 3 to 5 minutes. Let the beef filling cool.
Working with 1 warmed tortilla at a time, and keeping the others covered with a kitchen towel, spread about 2 rounded tablespoons of the filling down the center of each tortilla, roll up the tortillas, enclosing the filling, and secure the ends closed with wooden picks. Keep the rolled tortillas covered with plastic wrap. The flautas may be prepared up to this point 2 hours in advance and kept covered tightly with plastic wrap and chilled.
Pour enough oil into a straight-sided skillet to reach about 1/2-inch up the sides. Heat the oil over moderately high heat until it is hot but not smoking. Fry the flautas in batches, turning them, until crisp, about 2 minutes. Transfer them with tongs to a paper towel-lined plate to drain. Spread the lettuce on a platter or divide it among 6 plates, arrange the flautas on it, and top them with guacamole, sour cream, and salsa.
Cook's Note: To warm tortillas in the oven: Stack 6 tortillas at a time, wrap each stack in foil, and heat the tortillas in the middle of a preheated 325 degrees F. oven for 5 minutes. (If the tortillas are very dry to begin with, pat each tortilla between dampened hands before stacking them.) Alternatively, to warm them in a microwave oven: Stack 6 tortillas at a time, wrap each stack in a microwave-safe plastic bag, and heat in a microwave oven at high power for 30 seconds to 1 minute, or until they are heated through and pliable.

Answer 8

chop some onions
1 egg
fresh ground pepper
salt
bread crumbs
grated cheese (optional)
some olive oil (if you are into that stuff...but only use a little...the meat has enough oils)

toss it all in a bowl, mash with your hands like you've never mashed before
make into patties and put inthe grill

makes awesome burgers...not too dry (unless you put too much bread crumbs)...just moist enough

Answer 9

Stir fry it with chilli powder,any veg you have like carrots,peas,whatever.Coriander would be good if u got it,then serve with rice or salad. Can I have the left-overs?!

Answer 10

season it with red chillies, mint and green pepper, fry it in olive oil and serve it with grilled bananas and rice.