Best 6 Mile High Shredded Beef For A Crowd Recipes
Are you planning a grand gathering or a special event and seeking an exceptional culinary creation to wow your guests? Look no further, as we present to you the ultimate recipe guide for "Mile High Shredded Beef for a Crowd." This tantalizing dish, known for its tender, flavorful meat and towering presence, is sure to be the star of your culinary show. Prepare to embark on a journey of taste and culinary excellence as we unveil the secrets behind creating this extraordinary dish that will leave your guests craving for more.
Here are our top 6 tried and tested recipes!
MILE HIGH SHREDDED BEEF
This tender beef has become a tasty tradition when I cook for our harvest crews and for neighboring ranchers who come to help us sort our cattle. Those hungry folks have been a good testing ground for recipes. They let me know if a new one I try is a "keeper". -Betty Sitzman, Wray, Colorado
Provided by Taste of Home
Categories Lunch
Time 3h35m
Yield 12-15 servings.
Number Of Ingredients 16
Steps:
- Place the roast in a Dutch oven; add broth, onion and celery. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until the meat is tender. , Remove roast and cool slightly; shred meat with two forks. Strain vegetables and set aside. Skim fat from cooking liquid and reserve 1-1/2 cups. Return the meat, vegetables and reserved cooking liquid to the pan. , Stir in the ketchup, brown sugar, vinegar, salt, mustard, Worcestershire sauce, garlic, bay leaf, garlic powder, paprika and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Discard bay leaf. Serve beef on buns.
Nutrition Facts :
MILE-HIGH SHREDDED BEEF FOR A CROWD
This tender beef has become a tasty tradition when I cook for our harvest crews and for neighboring ranchers who come to help us sort our cattle. Those hungry folks have been a good testing ground for recipes. They let me know if a new one I try is a keeper.-Betty Sitzman, Wray, Colorado
Provided by Taste of Home
Categories Lunch
Time 3h35m
Yield 12-15 servings.
Number Of Ingredients 16
Steps:
- Place roast in a Dutch oven; add the broth, onion and celery. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until the meat is tender. , Remove roast and cool slightly; shred meat with two forks. Strain vegetables and set aside. Skim fat from cooking liquid and reserve 1-1/2 cups. Return the meat, vegetables and reserved cooking liquid to the pan. , Stir in the ketchup, brown sugar, vinegar, salt, mustard, Worcestershire sauce, garlic, bay leaf, garlic powder, paprika and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Discard bay leaf. Serve beef on buns.
Nutrition Facts :
MILE-HIGH SHREDDED BEEF FOR A CROWD
This tender beef has become a tasty tradition when I cook for our harvest crews and for neighboring ranchers who come to help us sort our cattle. Those hungry folks have been a good testing ground for recipes. They let me know if a new one I try is a keeper.-Betty Sitzman, Wray, Colorado
Provided by Taste of Home
Categories Lunch
Time 3h35m
Yield 12-15 servings.
Number Of Ingredients 16
Steps:
- Place roast in a Dutch oven; add the broth, onion and celery. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until the meat is tender. , Remove roast and cool slightly; shred meat with two forks. Strain vegetables and set aside. Skim fat from cooking liquid and reserve 1-1/2 cups. Return the meat, vegetables and reserved cooking liquid to the pan. , Stir in the ketchup, brown sugar, vinegar, salt, mustard, Worcestershire sauce, garlic, bay leaf, garlic powder, paprika and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Discard bay leaf. Serve beef on buns.
Nutrition Facts :
MILE HIGH SHREDDED BEEF SANDWICHES
Make and share this Mile High Shredded Beef Sandwiches recipe from Food.com.
Provided by weekend cooker
Categories Lunch/Snacks
Time 7h20m
Yield 8 sandwiches2, 8 serving(s)
Number Of Ingredients 17
Steps:
- In a skillet, brown both sides of meat in oil.
- Add onions, and celery and saute briefly. Transfer to slow cooker.
- Add broth.
- Cover, and cook on low 6-8 hours, or until tender. Remove meat from cooker, and cool.
- Shred beef.
- Remove vegetables from cooker, and drain, reserving 1 1/2 cups broth.
- Combine vegetables, and meat.
- Return shredded meat, and vegetables to cooker. Add broth, and remaining ingredients and combine well.
- Cover and cook on high for 1 hour, Remove bay leaf.
- Pile into 8 sandwich rolls, and serve.
Nutrition Facts : Calories 347.3, Fat 14.1, SaturatedFat 5.2, Cholesterol 112.3, Sodium 726.3, Carbohydrate 18.5, Fiber 0.8, Sugar 13.9, Protein 37.1
MILE HIGH SHREDDED BEEF
This tender beef has become a tasty tradition when I cook for our harvest crews and for neighboring ranchers who come to help us sort our cattle. Those hungry folks have been a good testing ground for recipes. They let me know if a new one I try is a 'keeper'. -Betty Sitzman, Wray, Colorado
Provided by Allrecipes Member
Time 3h35m
Yield 12
Number Of Ingredients 16
Steps:
- Place the roast in a Dutch oven; add broth, onion and celery. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until the meat is tender.
- Remove roast and cool slightly; shred meat with two forks. Strain vegetables and set aside. Skim fat from cooking liquid and reserve 1-1/2 cups. return the meat, vegetables and reserved cooking liquid to the pan.
- Stir in the ketchup, brown sugar, vinegar, salt, mustard, Worcestershire sauce, garlic, bay leaf, garlic powder, paprika and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Discard bay leaf. Serve beef on buns.
Nutrition Facts : Calories 716.3 calories, Carbohydrate 77.6 g, Cholesterol 81.8 mg, Fat 30 g, Fiber 4 g, Protein 31.7 g, SaturatedFat 10.9 g, Sodium 1289.4 mg, Sugar 13.3 g
MILE HIGH SHREDDED BEEF
This tender beef has become a tasty tradition when I cook for our harvest crews and for neighboring ranchers who come to help us sort our cattle. Those hungry folks have been a good testing ground for recipes. They let me know if a new one I try is a 'keeper'. -Betty Sitzman, Wray, Colorado
Provided by Allrecipes Member
Time 3h35m
Yield 12
Number Of Ingredients 16
Steps:
- Place the roast in a Dutch oven; add broth, onion and celery. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until the meat is tender.
- Remove roast and cool slightly; shred meat with two forks. Strain vegetables and set aside. Skim fat from cooking liquid and reserve 1-1/2 cups. return the meat, vegetables and reserved cooking liquid to the pan.
- Stir in the ketchup, brown sugar, vinegar, salt, mustard, Worcestershire sauce, garlic, bay leaf, garlic powder, paprika and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Discard bay leaf. Serve beef on buns.
Nutrition Facts : Calories 716.3 calories, Carbohydrate 77.6 g, Cholesterol 81.8 mg, Fat 30 g, Fiber 4 g, Protein 31.7 g, SaturatedFat 10.9 g, Sodium 1289.4 mg, Sugar 13.3 g
Mile-High Shredded Beef – A Crowd-Pleasing Dish
Mile-High Shredded Beef is a delightful dish that combines succulent, shredded beef with a flavorful gravy, all atop a bed of fluffy mashed potatoes. The recipe is not only delicious but also quite simple to follow, making it perfect for both novice and experienced home cooks. Here's a summary of the recipe, along with some tips and a conclusion.
Important Highlights
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Servings: 8
- Difficulty: Beginner
- Key Ingredients: Flank steak, chuck roast, Worcestershire, chili powder, cumin, paprika, cornstarch, and ketchup.
- Equipment: Slow cooker, skillet, whisk, and spoon.
Preparation
- In a small bowl, whisk together dry ingredients: cornstarch, cumin, paprika, and chili powder.
- Sear the beef in a skillet until browned on all sides. Then place it in a slow cooker.
- Add the dry rub mixture, Worcestershire, ketchup, and water to the slow cooker. Cook on low for 8 to 10 hours, or on high for 4 to 6 hours.
- Prepare mashed potatoes while the beef cooks (if desired).
- Shred the beef using two forks.
- Serve the shredded beef over mashed potatoes, topped with gravy.
Pro Dish-Enhancing Recommendations
- Select the Right Beef: Opt for chuck roast or flank steak; these are both tough cuts that benefit from the slow-cooking process.
- Enhance the Gravy: For a richer gravy, reduce its quantity in the slow cooker and then simmer it in a skillet with additional red wine, demi-glace, or Worcestershire.
- Experiment with Spices: Feel free to adjust the spices to suit your taste. Cayenne, thyme, or oregano can be excellent additions.
- Thicken the Gravy: If you prefer a thicker gravy, create a cornstarch or roux-based slurry and whisk it into the gravy. Ensure that the gravy is simmering when you add the slurry, stirring it until it thickens.
- Mashed Potato Alternatives: Seek out other complements for this entree. Creamy polenta, rice pilaf, or roasted baby potatoes can serve as fantastic substitutes for mashed potatoes.
Flavorful Conclusion
Mile-High Shredded Beef is a culinary masterpiece that balances textures and flavors effortlessly. The fall-apart beef enveloped by the delectable gravy, perched on a cloud of creamy mashed potatoes, delivers a symphony of flavors and textures with every indulgent mouthful. This dish is an absolute showstopper at any gatherings, swiftly becoming a favorite among family, friends, and recipe book enthusiasts.
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