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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Laurie's Shredded Beef Recipe

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This recipe for Laurie's Shredded Beef is from Bill's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-1/2 to 3-pound boneless chuck roast
1 box 32 Oz of Beef Broth
1 tbsp salt
1 tbsp pepper
1 tsp of garlic powder
Directions:
Directions:
Tough meat like chuck roast is my preference because it has lots of connective tissue and very little fat. Thus, when it’s cooked under pressure, the high amount of collagen and tissues in this tough cut breaks down, which yields the most tender and succulent meat.

1. Add Beef, broth, salt, pepper and garlic.
2. Cover and “Seal.”
3. Cook under pressure for 45 minutes.
4. Let the pressure release via “Venting.”
5. Shred meat.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Purchase good buns for the sandwich. Add a pickle, onion and some mustard and enjoy.

 

 

 

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