anyway- I haven't tried this yet, but I'm going to when DBF comes back home!
Core Recipe
Servings | 12
Preparation Time | 30 min
Cooking Time | 480 min
Level of Difficulty | Easy
main meals | The name for this vinegary meat stew literally means "old clothes," a reference to the way the beef shreds into strands in the rich sauce.
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Ingredients
- 1 1/2 cup fat-free, reduced-sodium chicken broth
- 1/4 cup 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 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 celery, thinly sliced
- 3 medium garlic clove(s), minced
- 1/2 cup cilantro, leaves, packed, chopped
- 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.
