1 cup water
3 tablespoons vegetable oil
1 1/2 teaspoons freshly ground black pepper
1 pound beef ripened in water
2 garlic, sliced marinated in water
1 large onion, diced
4 sprigs fresh parsley
1 tablespoon each salt and black pepper flecks
salt to taste
ground black pepper to taste
ground black pepper to taste
1/8 teaspoon dried basil
Remove ribs and upper half of beef, leaving fat; pat 1/4 inch thick on sides; pat remaining fat on top, cutting all the way through center.
Heat oil in large skillet over medium-low heat. Brown beef evenly throughout so that it is not brown in at all; remove ribs.
Heat and stir garlic and pepper in oil mixture to about 375 degrees F (190 degrees C). Top steak with 1/2 teaspoon each salt and pepper flakes each. Grill 8 to 10 minutes in skillet over medium high heat (or until all muscle groups are tender). Carefully remove steak to plates; shred. (Note: Stocky beef can be briskly shredded on a grill. See Warm Smoked Sandwich Spread for more on this)
Place potatoes in crock pot or large saucepan with aromatics, and top potatoes with beef. Cover; simmer over low heat, stirring occasionally, until potatoes have softened and desired crisp