Shredded beef, sautéed Calories

Cook a suitable cut of beef slowly in a covered pot, pressure cooker, or oven until it pulls apart easily. Shred it with forks, then sauté it with a little oil and your choice of seasoning.

Chuck and other collagen-rich, well-exercised cuts work well for sautéed shredded beef because slow cooking makes them tender and easy to pull apart. Very lean cuts can become dry before they develop the same shreddable texture.

Keep sautéed shredded beef moist by cooking it covered with some liquid until tender and adding a splash of its cooking juices when browning it. Avoid leaving the shredded meat over high heat for too long.

Sautéed shredded beef works in tacos, burritos, sandwiches, baked potatoes, and rice bowls. Add it near the end when mixing it into another hot dish, so reheating does not make the strands tough.

Yes, sautéed shredded beef freezes well. Cool it, divide it into meal-sized portions, and seal it in freezer-safe containers with as little air as possible. Thaw it in the refrigerator and avoid refreezing it after thawing.

Sautéed shredded beef generally keeps for three to four days in the refrigerator when promptly cooled and stored in a covered container. Freeze any portion you will not use within that period.

Reheat sautéed shredded beef in a covered pan over low heat with a spoonful of broth or its cooking juices. Stir occasionally and stop once it is steaming hot; prolonged high-heat frying can dry out the strands.

Sautéed shredded beef is often tough because the original cut was not cooked long enough to become shreddable, or because the strands were browned too long afterward. If it is still tough, simmer it covered with liquid until tender.

Sautéed shredded beef pairs well with black pepper, cumin, garlic, paprika, and herbs such as oregano. For a Mexican-style filling, add chili and lime; for a simple roast-beef flavor, use onion, pepper, and thyme.