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Prep Time: 30 Minutes Cook Time: 600 Minutes |
Ready In: 630 Minutes Servings: 8 |
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In 'Make It Fast, Cook It Slow' by Stephanie O'Dea Ingredients:
1 tablespoon ground cumin |
1 teaspoon smoked paprika |
1 teaspoon kosher salt |
1/2 teaspoon black pepper |
1/4 teaspoon cayenne pepper |
3 lbs beef (get what's on sale, stew meat, chuck roast) or 3 lbs pork (get what's on sale, stew meat, chuck roast) |
1 large red onion, chopped |
2 red bell peppers, chopped |
3 celery ribs, chopped |
3 garlic cloves, chopped |
1/2 cup fresh cilantro leaves |
2 yellow apples, peeled and grated |
1/2 cup chicken broth |
1/4 cup apple cider vinegar |
Directions:
1. Use a 6-quart slow cooker.
2. Combine the cumin, paprika, salt, and peppers in a bowl.
3. Rub the spice mixture all over the piece (or pieces) of meat you are using.
4. Put the meat into the stoneware.
5. Dump any extra spice left in the bowl on top.
6. Add the vegetables, garlic, cilantro, grated apples, chicken broth., and vinegar.
7. Cover and cook on low for 10 hours, or until meat shreds easily with a fork.
8. The meat and vegetables should be shredded and fully intertwined.
9. Serve over brown rice or white rice, with a ladle full of broth.
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