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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
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This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side. Ingredients:
1 tablespoon vegetable oil |
2 lbs beef flank steak |
1 cup beef broth |
1 (8 ounce) can tomato sauce |
1 small onion, sliced |
1 green bell pepper, seeded and sliced into stripes |
2 garlic cloves, chopped |
1 (6 ounce) can tomato paste |
1 teaspoon cumin |
1 tablespoon fresh cilantro, chopped |
1 tablespoon olive oil |
1 tablespoon white vinegar |
Directions:
1. Heat vegetable oil in a large skillet over medium-high heat.
2. Brown the flank steak on each side, about 4 minutes per side.
3. Transfer beef to slow cooker.
4. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar.
5. Stir until well blendedl.
6. Cover, and cook on High for 4 hours, or on Low for up to 10 hours.
7. When ready to serve, shred meat, and serve with tortillas or rice.
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