Northern Style Shredded Beef with Tomatoes

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Nutrition Per Serving: 

Calories 310, Cholesterol 115 mg, Total fat 23 g, Saturated fat 8 g, Sodium 86 mg, Carbohydrates 9 g, Protein 22 g, Dietary fiber 2.2 g


1 pound
Lean beef chuck, boneless, well trimmed and cut in 1 1/2" inch pieces
1 unit
Onion, diced, divided
2 units
Garlic clove, minced
1 tablespoon
Soy oil
2 units
Scallions, chopped into 1/4-inch pieces
2 units
Ripe tomatoes, cored, peeled and chopped (or 1 15 oz. can tomatoes, drained and chopped)
1 unit
Jalapeno chilies, seeded and finely chopped
1⁄4 teaspoon
Fresh ground pepper

Instructions for Northern Style Shredded Beef with Tomatoes

Bring two quarts of water to a boil in a large saucepan; add all of the meat.  After the first few minutes of simmering. Skim off any grayish foam that rises to the top.  Then, add half of the onion and garlic to the meat.

Simmer over medium heat until the meat is very tender, about 1 hour.

Cool the meat in the broth.  Strain the liquid and spoon off the fat that rises to the top, discard.

Finely shred the meat with your fingers and then dry the meat with paper towels.

Heat the soy oil in a large frying pan over medium high heat.  Add the rest of the onion, garlic and scallions until slightly browned.

Add the shredded beef and cook until the meat is browned, stirring frequently (about 10 minutes).  Reduce the heat and add the tomatoes and chilies, cook until the tomatoes have softened, about 8 minutes. 

Stir in ½ - 2/3 cup of the reserved broth; simmer until the liquid evaporates, about 15 minutes.  Season with freshly ground pepper.

Serve plain with rice, noodles, beans or as a filling for corn tortillas.