Shredded meat is a round piece of pork or beef that is browned and then cooked in a casserole or in the oven. Before proceeding to cook it, we must seal the piece well in a pan, that is, we must brown it so that the piece closes and its juices do not come out during cooking, so the meat will be tender and juicy inside.
Cooked with some vegetables to enhance its flavor, the piece of meat is made into fine fillets to be eaten hot or cold and with a sauce such as the one used for cooking or some others such as mayonnaise, ali-oli sauce, mojo picón, green sauce, etc ...
Shredded meat is a very convenient way to prepare and eat meat, since stored well in the refrigerator, it will keep for several days, which allows us to cut slices of the piece as we prepare different dishes.
If it has really come out tender and we serve it with a rich sauce, the children will love this way of preparing the meat, that we can choose it to their liking, be it pork or beef. If it is pork, the loin or needle is the ideal piece to make the shredded meat, while the skirt and the needle are the ideal parts to make it with veal.
Preparation: We clean the meat on the outside of the excess fat. Spread the outside of the piece of shredded meat with olive oil, salt and black pepper. We introduce the piece of meat in a not very high casserole with a little oil and brown the outside. Once the outer part is roasted add some julienned vegetables to the casserole such as onion, carrot, leek, or garlic. We cover the casserole and put it to cook over low heat. When the vegetables are soft add a glass of wine and half a liter of meat broth and let cook for 2 hours over low heat if it is in a normal casserole and half an hour if it was in a pressure cooker. Once the meat is cooked, we remove it from the casserole and let it cool. Now the meat is ready to be sliced and served with your favorite sauce. One option is to whisk the vegetables with the cooking juice.
Image: Chefmobilis