By following my directions, you’ll soon have this. Very crispy, very light, extremely flavorful onion strings/onion straws/onion rings, whatever you’d like to call them.

Brisket. If you think you don’t like it, you’ve never had it like this. If you’ve never had brisket, you don’t know what you’re missing. Give it a try! Everybody’s

Now, if I weren’t married to a straight-up-meat-and-potatoes rancher, I would probably cook a bunch of sliced mushrooms with the onions. I’d add a little sherry to the meat mixture. And I’d melt a little sliced mozzarella on the top. But that’s just me. Truth is, you could play around with this sandwich as much as you’d like: different veggies, different seasonings (thyme, fresh garlic, etc.), or a topping of different cheeses. Go play! Have fun!

It’s perfect for Easter: carroty and exceedingly Springy. Try it this weekend!

A warning. If you follow these instructions and wind up delivering these cinnamon rolls to your friends, be prepared.

Made this for Jen and she loved it, has been asking for the recipe to be posted here. Of course, I lost it and it’s taken me 3 months to find it online again. So, saved here for all time…Ropa Vieja. Carribean/Cuban Beef Stew in the Crockpot. So named because when done right, the meat should ‘fray’ the way old clothes do in the wash.

(Copycat)