How To Cook Beef So It Becomes Super Tender and Falls Apart

Tender, fall-apart beef that melts in your mouth is the ultimate comfort food When prepared correctly, cheaper cuts of beef like chuck roast, brisket and round roast can become amazingly tender and flavorful.

The secret is cooking the beef “low and slow.” This technique gently breaks down the connective tissues in the meat, transforming it into succulent, pull-apart beef perfection.

Follow these simple steps to learn how to cook budget-friendly beef cuts so they become fork-tender and fall apart with ease.

Choose the Right Cut

To end up with tender, shredable beef, you need to start with the right cut. Opt for a well-marbled cut that has a lot of connective tissue, such as:

• Chuck roast
• Brisket
• Bottom round roast
• Short ribs
• Blade roast

These cuts excel when cooked slowly using moist heat. The collagen melts away, leaving insanely tender beef that falls apart at the slightest touch.

Proper Seasoning

Before cooking the beef, it’s important to season it well. This enhances flavor and also aids in tenderizing the meat.

Options for seasoning beef include:

• Salt and pepper
• Garlic powder
• Onion powder
• Paprika
• Dried thyme or oregano
• Chili powder
• Cumin
• Cayenne pepper

Rub the seasonings all over the beef, pressing them into the surface. Allow the seasoned meat to rest for 30 minutes up to overnight in the fridge. The salt will help break down muscle fibers.

Low and Slow Cooking

The key to making beef fall apart is cooking it slowly, at a low temperature. This gives the collagen and connective tissues time to dissolve into tender gelatin.

Some great cooking methods include:

• Braising: Brown the beef then cook in a small amount of liquid like broth or wine at 300-325F for 2-3 hours.

• Stewing: Simmer chunks of beef in flavorful liquid for 2+ hours until fork tender.

• Pot roasting: Brown the beef then cook covered on low heat in the oven or a slow cooker.

• Smoking/barbecuing: Use low indirect heat (225-250F) and smoke the beef for 6-12 hours. Spritz with apple juice or broth to keep moist.

Regardless of the technique, the cooking liquid adds moisture and flavor. Cook the beef until it reaches 195-205F internally. Then it will shred and fall apart easily.

Let It Rest

After cooking the beef for hours, it needs a rest period. Let it sit for 15-30 minutes before shredding. This allows the juices to redistribute through the meat for added tenderness.

Slice or shred the beef across the grain for maximum tenderness. Then use forks to pull it apart into mouthwatering, tender shreds.

Best Uses for Fall Apart Beef

Fork-tender beef that falls apart has amazing versatility. Some delicious ways to use it include:

• Piled high on sandwiches or subs
• In burritos, enchiladas or tacos
• Over noodles or mashed potatoes
• In beef stew or pot pie
• Mixed into pasta sauce
• As the filling for tamales
• In soups, chilis or curries
• On nachos or baked potatoes
• In empanadas or hand pies

Helpful Tips

Follow these useful tips for foolproof fall apart beef:

• Use a meat thermometer to monitor doneness, not just cooking time.

• Add aromatics like onions, garlic, and carrots to the cooking liquid.

• Turn the beef every hour while braising or roasting.

• Try a cooker liner for easy clean up.

• Shred while the beef is still warm and moist.

• Mix in the cooking juices after shredding to add back moisture.

• Freeze shredded beef in portion sizes to save for later use.

Make Amazingly Tender Beef

With the right cut, seasoning, cooking technique and resting time, you can easily achieve delectable beef that falls apart with the gentlest touch.

The long, slow cooking converts the collagen into melt-in-your-mouth tenderness. Follow these steps for budget-friendly roast beef that shreds effortlessly. Soon this will become your new favorite way to cook affordable beef chucks and rounds into impressive family meals.