
Ingredients
![]() | 1 1/2 cup(s) fat-free, reduced-sodium chicken broth |
1/4 cup(s) apple cider vinegar | |
1 Tbsp ground cumin | |
1 tsp paprika, mild-flavored, preferably smoked paprika | |
1 tsp table salt | |
1/2 tsp black pepper, freshly ground | |
1/4 tsp cayenne pepper, or more to taste | |
![]() | 3 pound(s) raw lean flank steak, two 1 1/2-lb steaks, trimmed of any fat |
![]() | 2 medium red onion(s), thinly sliced into rings |
![]() | 2 large sweet red pepper(s), seeded, cored and chopped |
![]() | 2 medium apple(s), peeled, cored and shredded through the holes of a box grater |
![]() | 3 medium stalk(s) celery, thinly sliced |
3 medium garlic clove(s), minced | |
1/2 cup(s) cilantro, leaves, packed, chopped |
Instructions
- Whisk the broth, vinegar, cumin, paprika, salt, black pepper and cayenne in a 5- or 6-quart slow cooker. Submerge the meat, then add the onions, red peppers, apples, celery and garlic, making sure the vegetables are under, between, and over the steaks.
- Cover and cook on low until the meat is fork-tender, about 8 hours.
- Transfer the meat to a cutting board; set aside for 10 minutes. Shred the meat with two forks, pulling it into strands along the grain. Return to the slow cooker; stir in cilantro. Set the slow cooker on warm and serve within 4 hours. Yields about 1 1/4 cups per serving.
enjoy!
K
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