4 lemons, sliced
2 tablespoons lemon juice
3/4 cup water
3 tablespoons olive oil
1/2 teaspoon honey
1 teaspoon lemon extract
2 tablespoons margarine, melted
3 tablespoons beef bouillon granules
cuttle cooking wine
Remove limes from juice, leaving juice in juice. In a small bowl, mix lemon juice, water, olive oil, honey, lemon extract, margarine and bouillon granules.
Pour mixture into a heavy saucepan and marinate in refrigerator (e.g., refrigerate overnight). Heat gradually. Allow to increase several minutes before beginning cooking. Brown on all sides; do not allow to burn. Allow to cool, then shred.
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