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Baby Friendly Shredded Beef

all purpose shredded beed in a white bowl topped with fresh herbs.
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Shredded beef is a rich source of iron, protein and other key nutrients for little ones, and it's a great texture for baby led weaning! Make it easy for your family with this baby friendly all purpose shredded beef, which cooks quickly in the pressure cooker, is fall-apart tender, and can be used for a variety of meals. (slow cooker and Dutch oven instructions included, too)

Ingredients

Units Scale
  • 2 lb beef chuck roast, or other tough cut, such as arm roast, rump roast, or brisket
  • 1 tbsp neutral flavored oil, such as avocado oil, or tallow
  • 1/2 tsp kosher salt*
  • 1 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 cup low sodium beef broth
  • 2 tsp low sodium soy sauce

Instructions

  1. Cut the roast into baseball-sized chunks, removing any bones. Sprinkle with the salt, pepper, garlic and onion powder. Rub into the meat to evenly coat.
  2. Heat the Instant Pot on sauté mode on high. Add the oil or tallow to the pot and swirl to coat the bottom. Working in batches so that you don't crowd the pot, sear the beef on all sides until browned. 
  3. Return any pieces of seared beef that you may have removed back to the pot. Add the broth and soy sauce to the pot, using a wooden spoon to scrape any browned bits from the bottom. 
  4. Close the lid and pressure cook on high for 50 minutes. Allow the pressure to release naturally for at least 10 minutes before manually releasing any additional pressure.
  5. Remove the beef to a plate or bowl and use two forks to shred. It should fall apart easily. Use juices from the pot to moisten the meat, and serve however you wish.

Equipment

Notes

  • *Salt - I'm not worried about a small amount of salt in dishes like this for babies, but if you prefer not to add salt for babies under 12 months, leave it out, and use low or no-sodium beef broth and low sodium soy sauce.
  • Make sure not to crowd the pot when searing the beef. You'll probably have to work in batches. You want a nice deep brown, since this is where a lot of the flavor comes from. If you pack too much in, the meat will just steam and the searing step will be pointless.
  • Store leftovers in the refrigerator in an airtight container for up to 5 days. Keep moist with the juices from the pot.
  • To make in the slow cooker: Sear the meat in a skillet on the stove over medium-high heat, then transfer to a slow cooker. Increase the broth to 2 cups. Add the broth to the skillet that you seared the meat in so you can scrape up the brown bits, then pour all the liquid in the slow cooker. Cook for 8 hours on low or 4 hours on high before shredding.
  • To make in a Dutch oven: Sear the meat in a Dutch oven on the stove over medium-high heat. Add the remaining ingredients, increasing the broth to 2 cups. Cover and simmer on very low heat until tender, 2-3 hours.
  • For Mexican-leaning meals: Add 1/2 tsp each ground cumin and chili powder, plus 1/4 tsp Mexican oregano to the broth and omit the soy sauce.
  • For Italian-leaning meals: throw a bay leaf in with the broth. You can also swap the soy sauce for balsamic vinegar.

Find it online: https://babyledbliss.com/baby-friendly-shredded-beef/