{"id":14644,"date":"2022-10-19T10:15:00","date_gmt":"2022-10-19T02:15:00","guid":{"rendered":"https:\/\/resepmamiku.com\/en\/?p=14644"},"modified":"2026-03-09T20:40:25","modified_gmt":"2026-03-09T12:40:25","slug":"texas-style-shredded-beef-hungergameswithazzy","status":"publish","type":"post","link":"https:\/\/resepmamiku.com\/en\/texas-style-shredded-beef-hungergameswithazzy","title":{"rendered":"Texas Style Shredded Beef"},"content":{"rendered":"<h2>Texas Style Shredded Beef Ingredients<\/h2>\n<p>2 kilos chuck steak roast<br \/>\n2 sachet if Texas smoke rub McCormick<br \/>\n1 large onion peeled and cut in large chunks<br \/>\n4 bayleaves<br \/>\n1 tbs peppercorns<br \/>\n1 tsp salt<br \/>\n3 tbs hickory liquid smoke<\/p>\n<h2>Method<\/h2>\n<p>stab slits in the roast and rub salt and sachet seasoning ontop of the meat. Put sear settings on crockpot and sear meat for 5 minutes on each side.<br \/>\nadd water to cover meat , onion , bayleaves and liquid smoke.<br \/>\ncover with crockpot lid and on pressure cook setting set timer for 2 hours. (keep in mind some meats cook quicker than others you might need more time)<br \/>\nonce pressure is released check meat if tender and able to shred easily.<br \/>\nserve ontop of rice next to chimmi churri sauce and don&#8217;t forget to ladle some broth yum !<\/p>\n<h2>Chimmi Churri Ingredients<\/h2>\n<p>1 bunch coriander<br \/>\n1 bunch of parsely<br \/>\n1\u20442 cup basil leaves<br \/>\n1\u20444 cup oregano leaves<br \/>\n1 birds eye chilli<br \/>\nlemon zest<br \/>\njuice of 1 lemon<br \/>\nsplash of balsamic vinegar<br \/>\nsalt<br \/>\npepper<br \/>\nolive oil<\/p>\n<h2>Method<\/h2>\n<p>Add all ingredients to a food processor and process until all combined taste for seasoning and serve next to meat<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Texas Style Shredded Beef Ingredients 2 kilos chuck steak roast 2 sachet if Texas smoke rub McCormick 1 large onion peeled and cut in large chunks 4 bayleaves 1 tbs peppercorns 1 tsp salt 3 tbs hickory liquid smoke Method stab slits in the roast and rub salt and sachet seasoning ontop of the meat.<span class=\"more-link\">&hellip;<\/span><\/p>\n","protected":false},"author":2,"featured_media":14645,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[62,7],"tags":[],"class_list":["post-14644","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beef","category-main-dishes"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/14644","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=14644"}],"version-history":[{"count":2,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/14644\/revisions"}],"predecessor-version":[{"id":20780,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/14644\/revisions\/20780"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/14645"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=14644"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=14644"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=14644"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}