Slow Cooker Beef Machaca
Jun. 22nd, 2014 09:13 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
creative_cooksSlow Cooker Beef Machaca
3 pound beef brisket or lean rump roast, trimmed of fat
Salt and pepper
2 tablespoons Maggi sauce (a Latino seasoning)
OR 2 tbs Worcestershire sauce
4 tablespoons fresh lime juice
1 1/2 cups diced onion
1 cup red bell pepper, diced
3 garlic cloves, minced
3 serrano chiles, stemmed, seeded, and minced
1/2 cup beef broth
1/2 14 oz. can diced tomatoes with juice
1/2 teaspoon dried oregano
Season the beef with salt and pepper and place into the slow
cooker. In a medium bowl, whisk together the lime juice, beef
broth, and Maggi. Stir in the other ingredients and then pour
over the beef. Cook on low in the slow cooker for 8 hours. Then
shred the beef using two forks and serve. Let the shredded
beef hang out in the cooking liquid for about 30 minutes before
serving. Just keep the slow cooker on low. Serves 12.
3 pound beef brisket or lean rump roast, trimmed of fat
Salt and pepper
2 tablespoons Maggi sauce (a Latino seasoning)
OR 2 tbs Worcestershire sauce
4 tablespoons fresh lime juice
1 1/2 cups diced onion
1 cup red bell pepper, diced
3 garlic cloves, minced
3 serrano chiles, stemmed, seeded, and minced
1/2 cup beef broth
1/2 14 oz. can diced tomatoes with juice
1/2 teaspoon dried oregano
Season the beef with salt and pepper and place into the slow
cooker. In a medium bowl, whisk together the lime juice, beef
broth, and Maggi. Stir in the other ingredients and then pour
over the beef. Cook on low in the slow cooker for 8 hours. Then
shred the beef using two forks and serve. Let the shredded
beef hang out in the cooking liquid for about 30 minutes before
serving. Just keep the slow cooker on low. Serves 12.
