Hey guys, I'm still alive! Thanks!!!
Been a bit busy with work this week. Got another headache this morning too.
Swamp Snorkler has it about right.
When browning the meat I add just a little bit of oil and if using thick cuts of meat let it brown pretty good. You'll be tempted to want to flip it but as long as you watch it and don't let it burn it'll be alright. After getting the meat good and brown I add the onions to brown and the liquid from them geglaze the pan. when completely deglaxed I add the water bring to a low boil , add the meat back in and reduce to simmer until the meat is about fork tender.
Damn!!!! I'm getting hungry for some right now. Might be making it again this weekend.
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