Shredded beef chuck
Rich, tender, and full of flavour, this shredded beef recipe is versatile enough for tacos, wraps, or just enjoyed as-is. Perfectly seasoned and slow-cooked for melt-in-your-mouth texture.
Serving Ideas:
Serve in lettuce cups for a low-carb taco
Pile onto roasted veg or cauliflower rice if you’re keto
Top with a fried egg for a carnivore-style hash
Spoon into an omelette or frittata
Serve in a carnivore wrap
Shredded Beef Chuck
Ingredients:
1.5–2 kg beef chuck, cut into large chunks
2 tbsp animal fat, tallow, butter or ghee
1 tsp salt
½ tsp black pepper
1 tsp smoked paprika
½ tsp dried thyme or mixed herbs
¼ tsp cayenne pepperÂ
1 tsp chili flakes (for Mexican variation)
1–2 cups bone broth (or water, or a mix) – enough to reach halfway up the meat
3–4 garlic cloves (optional, for added flavour)
Method:
- Brown the Beef:
Heat a large skillet over medium-high heat with the fat of your choice. Sear the beef chunks on all sides until browned (about 3–4 minutes per side). This adds a deep, meaty flavour to the final dish. - Load the Pot:
Transfer the browned meat to your slow cooker or pressure cooker. Add salt, pepper, paprika, herbs, cayenne (if using), and chili flakes for a spicier version. Toss in whole garlic cloves if desired. - Add Liquid:
Pour in bone broth (or a mix of broth and water) until it comes halfway up the meat — do not submerge fully. The steam will help tenderize the meat while intensifying the flavour. - Cook Until Tender:
Slow Cooker: Cook on Low for 7–8 hours or High for 4–5 hours.
Pressure Cooker/Instant Pot: Cook on High Pressure for about 50–60 minutes. Natural release is best to keep the meat juicy. Shred the Beef:
Remove the beef and shred with two forks. If it doesn’t pull apart easily, it needs a little more time.
Optional – Reduce the Juices:
For extra flavor, simmer the remaining liquid until reduced by half and toss the shredded beef back in for extra richness.