Tender beef is cooked low and slow in a sweet and savory sauce, then you can pile it high on soft buns, or pair it with vegetables, or any other way your heart desires to eat delicious shredded beef.
The sauce mixes up quickly with pantry ingredients, including honey, worcestershire, soy, and of course, balsamic vinegar.
When it’s done cooking, it easily shreds with a fork and you spoon more of those cooking juices over the top.
I took mine up a notch by drizzling some of our Sweet and tangy Pomegranate Balsamic over it and it was A. Maz. Ing.
We ate ours on soft buns that were spread with a little garlicky-mayo action. I definitely could have pounded down about 8 of these.
Thanks to Robyn for sharing this book with me, this recipe is a keeper!
