beef barbacoa instant pot fail
Dear fellow culinary conspirators, I planned to serve a mess of slow cooked beef barbacoa tacos for my son's high school grad party tonight. I;ve made this a dozen times and its always been amazing. Used 9.5 hours at "low" function on instant pot slow cook + 50 minutes ( keep warm) - had some errands this am.
Used a 3kg oven round roast and the meat was completely submerged beef broth. I've never used as large a roast
THe meat still seems really tough and not shredding properly though tastes great. I read somewhere that meat has to get to an internal temp of 160F to get tender enough to shred. THe temp of the roast was 150F and 133F ( had to cut it to make it fit, though it had been in sitting in the "keep warm" temp). Its cooked all the way though
I was thinking I would put it in for another hour at the "normal" slow cook setting. Any thoughts on rescuing the meat - cheers
this is the recipe I use: