Don’t mess with Texas, they say, and we try not to.
They all share one thing in common, though: a need for nutritional improvement.
We deliver that here with a leaner cut ofbeef, a light sauce, and a modest portion size.
Mitch Mandel and Thomas MacDonald
The most efficient way to tenderize a large, tough cut of meat is in the oven.
), and cover tightly with foil.
Cook at 250 until the meat is pull-apart tender.
Finish on the grill to add a great smoky flavor.
This recipe (and hundreds more!)
came from one of our Cook This, Not That!
For more easy cooking ideas, you might alsobuy the book!
