Ropa Vieja Shredded Beef
Servings
4-5Cups
Servings
4-5Cups
Ingredients
  • 2-3lbs leanboneless beef (flank or skirt steak, brisket or chuck roast)
  • 1/4cup water
  • 1/4cup Fiesta Taco Seasoning Mix; can substitute 1 packet prepared low-sodium taco seasoning mix
  • 3tablespoons red wine vinegar
  • 1-1/2cups beef broth
Instructions
  1. Cut off as much fat as possible from the surface of the meat.
  2. In 5-6 quart Dutch oven or pan, add water and meat, cover and cook over medium heat for 30 minutes.
  3. Uncover and cook until liquid boils away and meat is browned; turning it to brown on all sides.
  4. Lift out meat and set aside.
  5. Sprinkle taco seasoning in the pan and cook 1 minute.
  6. Add red wine vinegar and deglaze the pan, scraping to loosen any browned bits.
  7. Stir in beef broth, whisk out the lumps. (It’s okay if a few lumps remain–they will dissolve as the cooking continues.)***
  8. Return meat to pan, bring to boil, cover and simmer over low heat until meat is very tender and easily pulled apart; approx. 2 to 3 hours.
  9. Let meat cool enough to tear into shreds using 2 forks.
  10. Remove fat from pan juices, if desired.
  11. Return meat to pan with juices and cook uncovered until liquid is gone, but meat is still moist.
  12. SLOW COOKER OPTION: At this point in the recipe, you can move the meat and liquid to a slower cooker and finish cooking it on low for 6-8 hours.
Recipe Notes

Use as filling for soft or crispy tacos, enchiladas, & burritos along with your favorite toppings. Also good on nachos and salads. Freezes and reheats well.