An outstanding recipe and so easy to prepare! The only downside, if downside there be, is that it took three hours of simmering to reach the desired state of doneness to make for easy shredding. But that is a small price to pay for this excellent dish. I used double the diced tomatoes specified and saved the superb excess gravy at the end for serving with the beef over rice or couscous. Doing this also solves the problem of possibly running out of liquid during cooking; no need to lift the lid and periodically check. As others suggested, I added sugar (actually it was Xylitol, 2 Tbs) to cut down on the acidity and also a small tin of chilies. Also added 1 Tbs of Worcestershire sauce and a bay leaf. After shredding the beef and putting it back in the skillet, I added 1 Tbs of taco seasoning mix - Bill Echols's wonderful recipe on this site - to kick up the spiciness a notch. This recipe is very much a keeper. Thank you kindly Teresa!
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An outstanding recipe and so easy to prepare! The only downside, if downside there be, is that...