Shredded Beef (10 minute prep!)
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Tantalizing organic shredded beef is a simple roast with spices, in the crock pot. Shredded beef can be used in dozens of recipes and is the basis for delicious Mexican tacos, enchiladas, taco salad and more. Use the leftover Shredded Beef Broth, for a delicious Shredded Beef Broth Soup, Tasty Tortilla Soup, Salsa Soup and more. Dozens of Mexican favorites start with our easy Shredded Beef.
1-2 London Broils (bought on sale, but of course!) or use any BEEF ROAST you have on hand
2 organic onions diced
3-4 cloves of organic garlic, crushed
1 organic jalapeno pepper (optional)
Peel and dice and onions. Crush, press, or chop the garlic. Trim the fat from the London Broil, roast or other piece of meat (I normally get 4-5lb steaks, so they are quite large). Cut meat in half, to arrange easier in the crock pot. Put 1/3 of the onions and garlic in the crock pot, lay half the meat on top, put 1/3 of the onions and garlic on top of that and half of the jalapeno pepper (or other spices), place remaining meat on top, place the rest of the onions, garlic and jalapeno on top. In my large oval crockpots, I simmer this on LOW all day and find that the earlier I get it in, the better, especially with the double portion of meat. The double portion requires about 12-14 hours. For an easy Sunday meal, you can even put it on late Saturday night and cook it during church on Sunday – it will merely shred better and be more tender and succulent when you get home! Or batch cook it on Friday, and shred Saturday afternoon. I shred it by pulling out a chunk of meat, and use two forks to shred it. It is similar to pulled pork bbq. If the meat is shredding in long pieces, 2 or more inches long, cut them in half. You don't want your first bite of taco to have a three inch strand of meat, and suffer through the rest of the taco with no meat!
How to deal with a jalapeno pepper. Smart people NEVER ever rub their eyes or face – unless they want to cry all day! If you have rubber gloves, put them on. If not, you can take a bag and hold the pepper, although that is rather cumbersome to hold onto the slippery pepper and try to cut it. Cut jalapeno in half lengthwise. The HOTTEST part is the white ribs, and the next hottest are the seeds. Once you remove both of those, the pepper itself still has some fire in it, but not nearly as much. I usually use about ¼ of the ribs/seeds, and all of the pepper. You can adjust this as you make this. You can always make it hotter when it is done, but it is hard to cool the heat if you use too much. However, I am usually seasoning 8-10 lbs of meat, so it isn’t too bad. Once I put about 5 or 6 jalapenos in their (deribbed/seeded) and it was fabulous!
No added fat, low carb, gluten free, casein free.
Smart Meal Ideas! Shred the beef and divide into containers, based upon the number of people in your family, and how much they generally eat per meal, and FREEZE. I would fill the Med Shallow Rock N Serves or use freezer bags with family portions, which were generally ideal for tacos, burritos, tostados, taco salads or a stew portion. Two large London Broils would give our family of four approximately 8-10 meals. I would freeze 4 to 6 portions, and we would have taco week!
Smart Broth Idea! I fully admit to being lazy, and dumping the broth. However, for a few minutes extra of time, and a few extra meals or a week of lunches, take the broth and make a delicious soup, or freeze it to make soup later. The flavor of the broth is phenomenal, don’t waste it! You can whir it in the blender for a smooth, velvety texture (which I did, just because it made me happy to pulverize it and make it like real, non-chunky “broth”) or you can leave the onion chunks alone.
Shredded Beef Broth Mexican Soup
Leftover broth from cooking (plus equal amount of water)
2-3 Onions
2-3 cloves of garlic
2-4 Carrots
2-4 Celery
Assorted other veggies to clean out the fridge/cupboard and whatever appeals to your taste buds! (or if you garden, zucchini, yellow squash, fresh tomatoes, etc)
Optional – can of chopped tomatoes
Optional – homemade pinto beans, black beans or can of bans, drained
Throw the broth in the crock pot, add an equal amount of water (this is to taste – your broth will be VERY concentrated and you don’t want to just taste broth!). Chop a few onions, throw in some crushed/chopped garlic, and whatever vegetables sound good, the more veggies the better (the healthier it is, the more there is and the LONGER it lasts!). Carrots, celery, potatoes, can of corn, etc. Throw in COOKED beans whether black or pinto, etc. Throw in one of your homemade, prepackaged portions of shredded beef and let it simmer on low for 6-8 hours in your crockpot, or on high for 3-5 hours. You could put this on Sunday AM, and eat after church or for dinner.
Shredded Beef Salsa Soup
Make the Shredded Beef recipe above. Add a cup or two of homemade salsa. If you want tortilla strips, bake 4-6 corn tortillas, and cut lengthwise into ½ inch strips. No need for perfection here! Put on a cookie sheet and bake at about 350 for 8-15 minutes, until crispy and golden. Ladle steaming, yummy Salsa Soup into bowls, top with crunchy tortilla strips and have bowls of shredded cheese, onions, cilantro, avocados, etc and let your family garnish to taste.
Shredded Beef Tortilla Soup
Make the recipe above. Take 4-6 corn tortillas, and cut lengthwise into ½ inch strips. No need for perfection here! Put on a cookie sheet and bake at about 350 for 8-15 minutes, until crispy and golden. Ladle steaming, yummy soup into bowls, top with crunchy tortilla strips and have bowls of shredded cheese, onions, cilantro, avocados, etc and let your family garnish to taste.
Fabulous Food 
