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Print this Recipe    Shredded Beef

Shredded Beef
(Makes about 7 1/2 cups shredded beef)

3 to 3 1/4-pound boneless beef chuck shoulder or bottom round roast, cut
into 4 large chunks
1 medium onion, quartered
3 whole cloves garlic, peeled
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup water

In slow cooker, place onion and garlic; top with beef chunks.
Sprinkle beef with salt and pepper. Add water, cover and cook on
low for 9-9 1/2 hours, or until beef is tender. (It's not necessary
to stir during cooking). Remove beef from cooking liquid; cool
slightly. Meanwhile, strain cooking liquid; skim off fat. Set aside.
Trim and discard excess fat from cooked beef. Shred beef with 2
forks.

Divide shredded beef in half (about 3 3/4 cups per portion). Add
1/4 cup reserved cooking liquid to each.

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2 of 6 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Malaysian Beef Suranding, September 27, 2004 - 05:34 AM
Reviewer: Yasmin from PanangMalaysia
I am looking for Malaysian Shereded Beef{Suranding}. It tasate like cripy and spicey.

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