Slow-Braised Shredded Beef Flatbread with Cherry Tomatoes
This slow-braised shredded beef flatbread is a savory, parve-friendly recipe built for bold flavor and easy preparation. Tender beef is layered over crisp flatbread with caramelized onions, juicy cherry tomatoes, olive oil, and fresh herbs, then baked until perfectly crisp at the edges. Ideal for weeknight dinners, casual entertaining, or using leftover braised beef in a creative, satisfying way.
Ingredients
Flatbread & Toppings
- 1 large parve flatbread store-bought or homemade
- 2.5 cups slow-braised shredded beef warm or room temperature
- 1.5 cups caramelized onions optional but recommended
- 1 cup cherry tomatoes halved
- 2 tablespoons olive oil divided
- 2 tablespoons fresh parsley or basil finely chopped
- 0.75 teaspoon salt or to taste
- 0.5 teaspoon black pepper freshly ground
Instructions
Bake the Flatbread
- Preheat the oven to 425°F (220°C) and line a baking tray with parchment paper.
- Place the flatbread on the tray and spread caramelized onions evenly if using.
- Top with shredded beef, distributing it evenly across the surface.
- Add cherry tomatoes and drizzle lightly with olive oil.
- Season with salt, black pepper, and fresh herbs.
- Bake until crisp and lightly browned, 10–15 minutes.
- Rest briefly, slice, and serve warm.
Notes
- Use sturdy flatbread to prevent sogginess from the beef and tomatoes.
- If the beef is cold, let it sit at room temperature for 10 minutes before assembling.