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Jack.

French/Mex Fusion Shredded Beef Street Tacos

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After seeing John get out his slow cooker, my wife suggests that I do the same with a USDA Choice, 5# never frozen Chuck she bought.

Always happy to oblige, I suggested French method, Mexican presentation street tacos. My wife is not a big fan of the sauce/chili-heavy flavor of Barbacoa, so I opted for a more Continental approach.

--The base of a ceramic lined slow cooker layered with onion rounds and carrots and celery stalks to form a rack to keep the meat elevated.

--The meat seared on all sides on a hot cast iron skillet.

--The braising liquid consisting of beef stock, tomato paste, fire roasted tomatoes, red wine, garlic, bay leaf and thyme fresh from the garden.

--The meat on the "rack", in the ceramic insert and covered about 2/3 with the braising liquid. Then slow-cooked about 6 hours.

--The meat coarsely fork shredded, then reheated for about 30 minutes in the braising liquid with the slow cooker on the "Keep Warm" setting.

--Plated street taco style with guacamole, shredded cabbage, sliced radish, and salsa rojo. Black beans and Mexican rice on the side.

The meat was spectacular, retaining all of the beefy goodness without being overpowered by chili or cumin. Plus, it made my wife happy that I cooked something the way she wanted it cooked.

Thanks for Looking and Happy Cooking.

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Jack another great cook under your belt. Your wife must know a thing or two because those tacos look spectacular.

Thank you, tinyfish.  My wife knows what she likes AND what she doesn't, even if she's never tried it!! It's taken 33 years to convince her medium rare steak really does taste better.   :roll:  :roll:

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DANG... can I just move in, I have a weak back and ain't to smart, but I sure am purty!!! Another fantastic cook!!

Thank you, wickedcajun.  We've got plenty of room if you're willing to work for food.   :-P

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Now your talking my language Jack, I don't even have words for your posts anymore.

Killer!!!

Nice sear on that Chuck and glad to see you break out your Camp Chef. The plated shots look amazing!

Many thanks, Jose.  I use the Camp Chef a lot.  Hard to beat the combination of those high BTU burners and cast iron.  Or combined with a stockpot for deep frying.  Or with a griddle for big breakfast. Or...Or... It really was money well spent.

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Now your talking my language Jack, I don't even have words for your posts anymore.

Killer!!!

Nice sear on that Chuck and glad to see you break out your Camp Chef. The plated shots look amazing!

I'll give this comment a second, you Jack never disappoint with your cooking skills and plating. And Jose cooks/meals have the same level as yours. I know I and probably many others look up to your cooks hoping one day we to may acheive the skills/abilities that you both demonstrate.

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