The slow cooker is my best friend. Alright so I might exaggerate slightly but you’ve probably heard me say before just how much I like it.
How can you not like something that you can literally put two ingredients in, turn it on and walk away then come back to it 8 hours later and have the most amazingly mouth-watering shredded beef that you can make into a multitude of meals just waiting for you.
The other thing I love is that you can turn the least expensive cuts of meat into an amazing meal. I buy organic meat. It’s a personal choice and one I’m very happy to share my many reasons for should you be interested but I’ll stay off my soapbox today. Organic meat and really just meat in general can be really expensive if you’re buying the premium cuts.
So technically, the slow cooker makes organic meat affordable especially when you’re cooking one giant chunk of meat and shredding it like I’m talking about today.
Here’s why I love cooking a big chunk of meat for shredded meat:
- The actual cut of meat is less expensive. Because the slow cooker cooks things low and slow it tenderises the really tough pieces of meat that you can’t really make tasty cooking them other ways. That makes them less popular and less popular = less expensive.
- It works out even less expensive because shredded meat goes a lot further than diced meat or something like a steak or fillet.
- It’s ridiculously easy to cook and you can’t stuff it up by over-cooking it.
- You can make enough for several meals in one go – saving time, energy and electricity.
I make up a big batch of shredded beef (you can use the same method for lamb) about once a fortnight and always have portions of it stashed away in the freezer.
It makes dinner time so easy because the protein portion is already cooked.
I’ve put together a little cheat sheet with recipes and ways to use shredded beef. If you’re interested just pop your details in the form below and I will send it to you.
Here’s the recipe for the shredded beef.
- tbsp olive oil
- 1-2kg chunk of beef (chuck, blade, shin, neck or brisket all work well), trimmed
- 2 brown onions (or red if that’s all you have)
- Salt & pepper
- A slow cooker (you can also cook this in a casserole dish with a tight-fitting lid in the oven).
- Heat the olive oil in a large frying pan or in your slow cooker if it goes on the stove or has a frying option.
- Cook the meat for a couple of minutes on each side just to brown it. When you first put it in, season the upside with salt and pepper. Repeat when you flip it.
- Meanwhile roughly slice the onions and place them in the bowl of your slow cooker or baking dish.
- Once the meat is sealed on all sides pop it on top of the onions (if you used your slow cooker bowl to seal the meat then lift the meat and throw the onions underneath).
- Cook on low for 8-10 hours or high or 4-5 hours or until the meat falls apart when you poke it with a fork.
- Gently take the chunk of meat out of the slow cooker and use two forks to shred it up.
- Return the meat to the slow cooker and cook on low with the lid removed for another hour. This step is just to cook off excess juice but you can skip it if you’re ok with the juice.