Recipe Details

Ingredients:

2 lbs GWT BEEF cross shank

1 1/2 tsp Salt

1 tsp Pepper

1tsp Garlic powder

1 tsp Paprika

2 Tbsp GWT Beef tallow

4 lbs potatoes diced

1 stick butter

2 tsp salt

1 tsp pepper

1 cup shredded cheese

1/4 cup thin sliced chives divided

Heat a hot pan with tallow and sear the meat on all sides until it’s browned. This will create a flavorful crust on the meat and help to lock in the juices.

Placing the meat in a roasting pan, sprinkle both sides using all srasoning, cover it with foil and cook at a low temperature of 300°. Cook until a fork inserted and twisted pulls the meat up easily and shreds.  Check at 2 and half hours could take 3 depending on oven. (If desired you can add onions, carrots, celery and/or garlic cloves for more flavor).

While beef is cooking, add water to stock pot with salt and 1Tbsp of your butter, bring to a boil, add potatoes.  When potatoes are tender remove from stove and drain.  Place potatoes in large bowl, add butter, pepper and mix with a hand mixer until smooth.  Fold in half the chives and cheese.

Once the meat is cooked, remove from the pan, shredding it with two forks, pulling the meat out with a fork away from tendons.

You can mix a package of brown gravy mix or lipton onion soup mix with the drippings from your meat pan.  If there is not enough liquid add hot water to form a gravy or au jus.

Here’s a step-by-step guide to serving and shredding the meat:

Scope potatoes into serving bowls, add shredded beef, pour gravy/au jus on then top with remaining chives.

Hearty and delicious!