Yield: 8 portions
In a 4-quart saucepan:
Combine: 4 Ibs. BONELESS CHUCK, cut in 1-inch pieces.
1 quart WATER
2 Tbs. SALT
2 cloves GARLIC, minced finely
1 cup ONION, sliced.
Cover and bring to a boil; simmer gently for 2 hours or until meat can be shredded with a fork.
Add water if necessary to keep meat at simmering point.
Shred the meat by cutting it into thin strips. Meat should come apart easily.
Transfer the shredded meat and sauce to a greased 9 x 12-inch baking pan (oven-proof).
Roast at 400' for 30 minutes until it is nicely browned across the top.
Garnish with 3 or 4 PARSLEY SPRIGS and bring to the table on a trivet.
Serve with white rice.
In a 4-quart saucepan:
Combine: 4 Ibs. BONELESS CHUCK, cut in 1-inch pieces.
1 quart WATER
2 Tbs. SALT
2 cloves GARLIC, minced finely
1 cup ONION, sliced.
Cover and bring to a boil; simmer gently for 2 hours or until meat can be shredded with a fork.
Add water if necessary to keep meat at simmering point.
Shred the meat by cutting it into thin strips. Meat should come apart easily.
Transfer the shredded meat and sauce to a greased 9 x 12-inch baking pan (oven-proof).
Roast at 400' for 30 minutes until it is nicely browned across the top.
Garnish with 3 or 4 PARSLEY SPRIGS and bring to the table on a trivet.
Serve with white rice.
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