February 28, 2016
Maura makes this and it is freakishly delicious every time: tender, savory, perfect. I made this for the first time for Patty, Kathleen and Bea and it was met with approval.
NOTES: I made a 1 1/2-sized batch and it needed significantly longer to cook. I put it in at 8 am and at 4 pm, it was cooked, but still in pretty firm shape. I turned the slow cooker up to high and gave it another 2 1/2 hours (until 6:30), and it was great. It’s done when it’s browned on top and falling apart tender, shredding very easily with a fork. I served it with boiled potatoes and carrots: I probably could have tucked the carrots in to cook with it, although probably not for the whole time.
I used two pieces of meat because I couldn’t find one that was 4-5 pounds. They were slightly different cuts:
The flatter cut one (the bottom image) cooked quickly and was more tender in the end. I’d definitely choose that cut again, although both tasted great.
Recipe from Primally Inspired.