So... I didn't follow the directions exactly and that being said, this beef is FANTASTIC!!! Due to deciding to make it for dinner for 2 in the early afternoon, I used a 2# skirt steak, halved the spices, replaced the beer with cola, omitted tarragon just cause I didn't have any, and slow cooked it on medium-high for 2-1/2 hours. Fork shredding it was a little difficult since I fast tracked the cooking process, ended up doing most of it by hand, but once it was shredded I returned it to the liquid for another 30mins. Then switched it to Warm setting and used the liquid to make awesome spicy mexi rice. Made beef burritos with rice, black beans, avocado, lettuce, tomato, sour cream and cheddar and they were declared the BEST burritos I've ever made! I'll make grilled quesadillas tomorrow and I can already tell this is the kind of meat that's even better the next day. I can't wait to try it 'the right way' and cook it slow and low. Maybe next time I'll try with beer- And for those who said the beer added a bitter taste, I think to avoid that use a good dark beer (like Negro Modelo or Guiness), at least that's true with corned beef which is a similar process. THANKS!!! TOTAL KEEPER!!!
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