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Its a little spicy so you can leave out the Tabasco if you like.
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That 'splains it...
Folks, Don't forget the ol' pressure cooker! I use mine a bunch...
Takes a big hunk of meat to need more than 15-20 minutes cook time...
Big roasts etc go in there cut into large chunks. Season how you like but a good "taco" style flavor on pulled meat makes an awesome taco/burrito... Far nicer experience than junk ground beef.
For a KILLER open face, season the meat like you would for a roast beef... If you do not have beef broth and fat in the freezer like I do, then leave some of the now flavored watery juice aside and make a "1 to 1" roux using butter (bacon fat adds flavor to the gravy too) and re add the juice making your gravy...
That pulled "pot roast" style venison piled on the bread under a gravy will make your tongue lick yer eye brows off!
Brent