Crockpot Cuban Shredded Steak

barbara lentz

By
@blentz8

Took this to work for potluck and none came home.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
12
Prep:
24 Hr
Cook:
8 Hr
Method:
Slow Cooker Crock Pot

Ingredients

1 1/2 lb
flank steak
1 bottle
goya mojo criollo
1/2 c
dry white wine
2 tsp
salt
2 c
beef broth
4 clove
garlic minced
1/4 c
olive oil
1 large
onion sliced
1 medium
red bell pepper diced
2 tsp
cumin
juice of 2 limes

Step-By-Step

1Mix together the mojo criollo and white wine. If you can't find the mojo criollo you can use 1/2 cup orange juice and 1/2 cup lemon juice. Marinate the meat overnight.

2Place meat in crockpot with the marinade. Add the salt, beef broth, and garlic. Cook on low for 6 to 8 hours until meat can be shredded with a fork.

3When meat is ready add olive oil in large skillet. Saute the red pepper and onion until softened. Stir in the cumin.

4Add the shredded meat and brown the meat until it starts to crisp up a bit. Squeeze the lime juice over meat. Strain the broth from crockpot and skim off some of the fat. Place broth in pan over high heat and bring to a boil and let it reduce a bit and then pour over meat. Serve over rice

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Cuban