After 4 hours on low had to cook 2 more hours on high to render the beef shred-ready. Probably should just do this for 4 hours on high from the start. When done the meat doesn't absorb the flavor. There was way too much liquid, so I strained it, added a dash of garlic powder, black pepper, chili powder and cumin to taste and then simmered it for 15 minutes. Then added a cornstarch-water slurry to thicken into a spicy "gravy". I added some (not all) of this to the shredded meat to flavor and moisten. Made taco and topped with shredded cheddar, sour cream and homemade pico de gallo. Not bad, but it tasted like a spicy pot roast taco. Doubtful I'll make again, but thanks for putting it out there!
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After 4 hours on low had to cook 2 more hours on high to render the beef shred-ready. ...