Truely a perfect recipe - for once I did not change a thing. I heeded other's advice and used low sodium soy sauce. Defintely the right choice, it was salty enough as is, I can't imagine it with full-sodium soy sauce! The meat had a very delicate but well rounded flavor, it's definitely unique to other French Dips that I have tried. I had to cook it for 13 hours to get it to the shreddable consistency that I wanted (I had to start at midnight the day before), but it was awesome that I literally had everything I needed except for the meat in my cabinet; I was so excited. Served on club rolls with provolone, and also sauteed one sweet onion, then threw it in with the broth to cook for 10 minutes. Soooo good!
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