Crockpot Cuban Shredded Steak

barbara lentz

By
@blentz8

Took this to work for potluck and none came home.


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Rating:

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

Directions Step-By-Step

1
Mix 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.
2
Place 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.
3
When meat is ready add olive oil in large skillet. Saute the red pepper and onion until softened. Stir in the cumin.
4
Add 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