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RecipeNLG
Gathered
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Post oak chunks — the wood behind Central Texas barbecue
Mesquite chips — intense smoky flavor for Texas-style beef
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Long twisted spoon for stirring and layering cocktails
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Post oak chunks — the wood behind Central Texas barbecue
Mesquite chips — intense smoky flavor for Texas-style beef
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Long twisted spoon for stirring and layering cocktails
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Combine first 3 ingredients in a Dutch oven. Add beef; bring to a boil. Cover, reduce heat, and simmer 3 hours or until very tender, turning beef occasionally. Remove beef from pan. Reserve 2 cups cooking liquid; discard remaining cooking liquid. Shred beef with 2 forks. Return shredded beef to pan. Add reserved cooking liquid, barbecue sauce, and cranberry sauce; stir well. Cook over medium-low heat 10 minutes or until thoroughly heated. Serve beef mixture on buns.