Simple shredded beef in the instant pot (Carne deshilada)

This shredded beef showcases what we called “carne deshilada” in El Salvador. It is a simple yet flavorful way to cook a chunk of beef. The way I cook it to simplify the method is by using the instant pot. I am using just one cup of water to cook it and bring it to the consistency I need to shred it. You can use a normal pot and boil the meat over the stovetop. If that is the case, you will need to adjust water and cooking time. You could also use a manual pressure cooker, or a slow cooker. All these options will require you to adjust the water to get it cooked thoroughly.

Simple ingredients

Beef

For the type of beef, I would recommend chuck roast. However, you could use a different type like flank skirt, brisket, and round types.

Worcestershire sauce

Mustard

Garlic

You can use fresh garlic here, I just try to keep it simple in terms of seasoning. I know jarred garlic is a great option too.

Onion

You can use fresh onion here, I just try to keep it simple in terms of seasoning.

Tomato

This is a vital ingredient. The way a add it it’s also important. I am trying to have the tomato spread out within the meat, almost non visible. As it cooks, it is better to just squish it than cube it. It will also save you time.

Olive oil

Although the meat is fatty, I add a little bit of oil just to get the aroma of the onion out to prevent burning. Then it;s ready to add the meat.

Beef stock

I am using the stock that resulted from cooking the meat, so do not discard that. You cool it and strain it to avoid the fat.

Bell peppers

This is an optional ingredient. I just love to have extra veggies cut in stripes to mix in with the meat.

How to make shredded beef (step by step)

1. Take out extra fat of the beef. Season beef with mustard, Worcestershire sauce, garlic powder, and onion powder. Let it rest for about one hour in the fridge or overnight.
2. Place in the instant pot and add water. Set instant pot to manual for 35 minutes. Once is done, let natural release. This might take around 10 minutes. You can skip this if you are in a hurry.
3. Shred meat. This might take 10 minutes.
4. In pan at medium heat, add olive oil and onion. Let the onion cook until translucent. Add tomato, and peppers. Stir, and incorporate the beef stock. Adjust with salt. Let it cook for about 10 minutes with a lid on at low heat to make sure the veggies get a soft consistency. Uncover and cook for about 5 minutes to allow any excess water to evaporate.
5. Let it rest for about 5-10 minutes before serving. This allows time for flavors to set. Enjoy!

Tools

An electric pressure cooker is the one I am using for this recipe, but you can easily use either a manual pressure cooker to cook over stovetop, or a non pressurized one. You can also use a slow cooker. For all of the options mentioned here, you need to adjust time and water into this recipe. In the slow cooker for example you can cook it in high for six hour, or low for 10 hours. The water here can still be one cup.

How to serve

We usually serve this with rice and a salad or fruit. You can also make tacos with it, or shredded meat with scramble eggs (carne con huevo.)

How to store

Store in fridge for up to three days. Freeze for up to three months. If you decide to freeze, I would recommend to freeze it before sautéing, this way you have more leeway on how to use it later. Furthermore, the veggies do not freeze very well.