Post #703145 by Cammo on Thu, Dec 26, 2013 8:16 PM

This weird Claude's Marinade isn't trying to duplicate a smoked cut. It's a whole different ultra soft beef style - and for a simple little Texas marinade it really did a lot of work. No kidding, this stuff has to be tried.

These friends are from New Mexico and I guess everybody knows about Claude's there. (No cracks about them all being clods in New Mexico!) I tasted it, my taste buds went BOING!!!! and I got the recipe then immediately texted it to myself (no pens or pencils to be found anywhere, are we really that far into the future?) - so basically -

Marinade a 6 lb. beef brisket overnight in about 1/2 a bottle of Claude's.
Slow cook starting the next morning in a large electric roaster at 225 for 6-8 hours.
1 hour before it's done, or as soon as it's soft enough, slice and flake into chunks and stir into it's own juices.

I'd try adding a good 2 cups of beef broth at the beginning, and also a smaller cut in a crock pot set on low.

If this sounds a LOT like Kalua Pork, it is - it tastes just like a beef version of it - Kalua Beef!