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Shredded Beef

Food Management Staff

September 1, 2006

1 Min Read
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FM Staff

YIELD: 6-8 servings

3 lbs. Certified Angus Beef chuck roast
2 Tbsps. extra virgin olive oil
Salt and pepper, to taste
1 1⁄2 -2 cups water

  1. Preheat oven to 325°F (160°C). Heat oil in Dutch oven or large heavy, ovenproof pan over medium-high heat.

  2. Season roast with salt and pepper. In preheated pan, brown beef on all sides. Add enough water to reach halfway up the sides of the roast. Cover pan with tight-fitting lid and finish in the oven for 21/2 to 3 hours. Beef will begin to fall apart.

  3. Allow beef to cool 15 to 20 minutes and shred with two forks.

Chefs tip: This is a great recipe to prepare ahead of time. Refrigerate 2 to 3 days or freeze up to 6 months. Simply reheat over low heat in a covered pan or on low in a crock-pot.

Shredded meat recipes above submitted by Certified Angus Beef LLC

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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