johnnyribcage Recipe Reviews (Pg. 1) - (13765832)

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Tacos De Matamoros

Reviewed: May 14, 2010
Thank you so much for posting this! I've been trying for years to figure out how [real] mexican restaurants prepare their ground beef, and man, this is pretty much it! The secret is the TEXTURE. I've tried so many frying methods, and nothing was right. You have to simmer - slow cook! It makes sense now. It's kind of a 'duh' moment, but now that I have it, I'm looking forward to tweaking this to my Mexican delight :)
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Slow Cooked Corned Beef for Sandwiches

Reviewed: Jan. 26, 2010
Great, simple. The beer imparts a good flavor. I added some onion and carrots to mine for extra flavoring and it turned out fantastic. I was looking through for the bad reviews on this one because I'm always curious about those. I noticed some people said their brisket turned out tough even though they left it in the crock pot eight hours. There are only two explanations for that. 1) You didn't leave it in the crock pot for eight hours. 2) You didn't cook the meat in the crockpot long enough, like eight or nine hours. I've yet to come across something that doesn't get tender after about eight hours in a crockpot, whether you make it with beer or water or nothing at all. Great for sandwiches. If you want to make a full meal out of this one throw in some cabbage, potatoes, carrots, and onions and you're set! PS, I would mince the garlic, or cut the whole bulb in half horizontally.
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