1 3 to 4 lb swiss steak 2 14.5 oz cans stewed tomatoes 3 bay leaves 2 to 3 tsps minced garlic cumin
to taste 1 4 oz. can mushroom stems and pieces salsa :
to taste Brown swiss steak on both sides in a large dutch oven. Add 1 can stewed tomatoes, mushrooms, garlic and bay leaves. Add enough water to cover the top of the meat. Cover and simmer for 3 to 4 hours. When most of the liquid is gone, take meat out of the pan and let cool for a few minutes, (long enough to be able to touch without getting burned.) Shred the meat with a fork, and put back in pan. Add other can of tomatoes, and cumin. Can also add some salsa if wanted. Simmer until all juice is gone. Can be used for tacos, burritos, or whatever you want.
This is a dish that i've been making for a few years and one that i've been meaning to do a recipe for. Typically I would get a huge slab of beef and cook this low and slow but for this recipe I'm taking a shortcut and using the pressure cooker but still showing you how to achieve a succulent and flavorful shredded beef.
This is the perfect filling for tacos and the beauty about this is that you can make it beforehand and have it ready for #TacoTuesdays
#pulled #beef #tacos
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We're making the meats, we're makin the tacos, and last but not least we've got a beautiful torta as well. This homemade style comes without digging any holes in your backyard. We've got the meatiest, juiciest barbacoa you can make, all while staying the comforts of your own kitchen.
Recipe:
Blender: Dutch Oven:
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