This Chef Trick Is the Secret to Shredded Meat in Less Than a Minute

Consuming pulled pork, chicken, lamb, goat, and beef is one of life’s excellent food enjoyments, whether in a sandwich, on a taco, or served over pasta. However getting carnitas or braised beef to that shredded texture isn’t easy, specifically if the meat has actually only just ended up cooking. Frequently, you discover yourself standing over a pot of braised meat with two forks or tongs, pulling the meat by hand and treating yourself to a meat steam facial at the very same time.

It’s a lot faster and so much easier to let your stand mixer do the work for you. Cut or manage medium-sized pieces of meat and put them in the bowl of the mixer, filling the bowl midway (do this in batches instead of overfilling the bowl). I like to include a ladle or 2 of broth to assist whatever move along, but do not add a lot liquid that it splashes out when the mixer runs. Attach the paddle to the mixer and turn it on the most affordable speed. Keep an eye on the meat up until it reaches the texture you desire– it’s that simple.
How to Shred Meat
I discovered this technique from chef Cory Morris, the night he completed on Beat Bobby Flay. Morris made his Ropa Vieja, a dish of long-simmered goat or lamb, and used a stand mixer to shred the meat.

” I like to let the meat cook down in its braising juices enough time that you are able to manage it with gloves,” he describes, adding that even somewhat under-braised meat responds well to this strategy. “This approach works well if the meat isn’t as tender as you would like it, because it will break down all of the connective tissue and tenderize the meat. Take the meat off the bone and include it to the bowl of a standing mixer with adequate braising liquid to coat it. With a paddle mixer on low, mix the meat till it’s shredded to your wanted consistency.”

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