So that hunk of beef that I wrote about last week...it was awesome. Maybe a little long in the crock pot (I'd shoot for 7 hours on low next time rather than 8) and a hair salty (added a cup of beef broth before cooking to make sure it didn't dry out), but it was really great.We had that with bread and salad Saturday, and then ate the leftover beef in tacos Sunday. It was excellent both times. Todd pointed out that we are getting pretty darn good at making tacos: we have a good method for chicken, and I would totally do the beef again this way.
A few observations:
- dilute the beef broth. Maybe 1/2 or 3/4 tsp of stuff to 1 cup of water. It was pretty salty.
- use red wine instead of soy sauce for a different direction.
- onions and shallots caramelized....yum.
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