Hot Shredded Beef

    4 hours

    A really hot dish made by stewing beef with a mixture of chillies, peppers, carrots and celery, until fork tender. Serve this beef in tortillas with guacamole, soured cream and salsa.

    26 people made this

    Serves: 12 

    • 1.8kg beef roast
    • 3 teaspoons salt, divided
    • 3/4 teaspoon ground black pepper, divided
    • 3 tablespoons chilli powder, divided
    • 3 tablespoons ground cumin, divided
    • 75ml olive oil, divided
    • 2 large onions, chopped
    • 4 cloves garlic, chopped
    • 2 mild chillies, chopped
    • 2 Scotch bonnet chillies, chopped
    • 1 red pepper, seeded and chopped
    • 1 green pepper, seeded and chopped
    • 1 carrot, chopped
    • 2 sticks celery, chopped
    • 4 plum tomatoes, chopped
    • 1 whole dried red chilli, seeded and chopped
    • 415ml beef stock

    Prep:30min  ›  Cook:3hr30min  ›  Ready in:4hr 

    1. Trim the beef roast of excess fat and tissue and cut into 4 or 5 large chunks. In a small bowl, mix together 2 teaspoons of salt, 1/2 teaspoon of pepper, 1 tablespoon of chilli powder and 1 tablespoon of ground cumin. Rub this mixture into the meat and let stand at room temperature for 15 minutes.
    2. Heat 3 tablespoon of olive oil in a large deep frying pan over medium-high heat. Sear the meat on all sides. Remove meat from the pan and pour in the remaining olive oil. Reduce heat to medium and add onions, garlic, mild chillies, Scotch bonnet chillies, red pepper, green pepper, carrot and celery. Cook, stirring frequently, for about 5 minutes to release the flavours.
    3. Add plum tomatoes to the pan and season with remaining chilli powder, cumin, salt and pepper, as well as the dried chilli. Bring to a simmer and cook for 5 minutes.
    4. Return the meat to the pan and stir in the beef stock. Bring to the boil, then simmer over low heat for 3 to 3 1/2 hours, until meat is very tender. Taste and adjust seasonings if necessary. Remove meat from the pan, shred and return to the pan. Reheat if necessary before serving.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (21)


    When I first made up this recipe and served it, my son called it monkey meat because it was made with beef which shredded into strings. We've always thought of monkeys as stringy animals, and so the name stuck. I hope this doesn't turn anyone off on trying this recipe. It is kind of labor intensive at first, but the results are really and truly scrumptious!!! Also, you can use a different roast - i've used shoulder clod roast, and chuck roast with delicious results. Whatever's on sale at your butchers!!! You can also substitute the peppers to whatever you can find at the store.  -  19 Mar 2004  (Review from Allrecipes US | Canada)


    I starting looking for tri-tip recipes that didn't involve the grill and this recipe sounded interesting. My family loves Mexican food but are not fans of spicy, so I opted to omit the red chili pepper; and only used 1 jalapeno & 1 anaheim pepper (both seeded). I also substituted the poblano with 1 tomatillo and the rest of the ingredients were followed exactly. It had enough flavor for my family (especially since I have 2 small ones) I seared the meat and sauteed the vegetables then placed them in the slow cooker with the beef broth and cooked it for several hours. This made enough food for my family of 5 to have 3 separate meals from it. Tacos the 1st night, breakfast burritos with scrambled eggs the next morning, and then shredded beef burritos another night. Received rave reviews from everyone that tried it. I will definitely make this again!  -  05 Jan 2010  (Review from Allrecipes US | Canada)


    This was very good. Read all reviews and was surprised at how many do not use chili in fear of food being to hot. If you buy mild chili it will take on the flavor of chili with out the heat and that is a flavor all should experiance. I buy about 10 to 15 pound of Hatch Chili every year seperate it and freeze. i use all year long. However I never combind several chilies like Pobalno and Jalapenos and only cook 20 min. If you don't like heat make sure all seeds are removed then you get flavor not heat. I think most important step is to Sear meat and sauted all veggies before the mix. After I mixed it I put in Crock Pot becaus I don't like to stand over the stove making sure nothing burns.. This was good amazing thing is you can substitue the meat for all cuts like Chicken, Pork even ground beef. It will all turn out. Mostly don't be afraid of heat get mild and it all works out. When making a stew or soup I use a cup to two cups in my dishes. It really add a flavor that can not be duplicated. Next time I am going to try adding chipotle chili in adobo sauce just a teaspoon to table spoon the rest of the can I will seperate and freeze in a baggies for other uses....I really think it would take this reciepe up a level or two. Guess I will try it again and let you know.  -  19 Aug 2011  (Review from Allrecipes US | Canada)