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Barbacoa-Style Shredded Beef
Reviews:
April 22, 2016

This is the real deal. I used my Instant Pot Electric Pressure cooker / slow cooker. I trimmed the beef, cutting along the muscle and removed any grizzle and any large hunks of fat. Seared the beef as directed in the Instant Pot using the saute feature. Once the beef was seared, I deglazed the pot with the vinegar and broth. Added the meat and seasoning and cooked under pressure for 30 minutes, then switched to slow cook until you are ready to eat. The meat is very flavorful, not overly spicy. Perfect for tacos, taquitos or burritos. I made this a day ahead of time, cooled and packed into mason jars. The next day I skimmed the fat and re-heated the meat. Fried taco shells and dinner was ready. Perfection!

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