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While shredded beef is a common ingredient in "Tex-Mex" cuisine, most ethnic repertoires include it in one form or another--even the French!
Sous Vide: Preparing a Seasoned Beef Brisket for Sous Vide Processing, Salt Study Part 2: 140 F/60 C.
BeefThis model differs from Part One: A higher temperature is used, the fat is not removed, and seasoning is applied in advance.
This explains how to remove air from a Ziploc freezer bag (or other heavy duty Zippered bag).
This recipe has a cross-regional feel--thyme, rosemary and sage identify with a multitude of cultures but co-exist peacefully.
While this recipe requires more time an effort than some others, none of the steps require more than a little extra patience.
If you are here, it is most likely because you are interested in finding a better or at least easier way to peel peppers. This is the place.