Thursday, December 6, 2012

Slow Cooker Beef Machaca

This was delicious! It does have a bit of a 'kick' with the peppers, so adjust that according to your tastes.  I used a slotted spoon to serve this.  It reheats great!

Slow Cooker Beef Machaca
Servings: 4 oz servings  5 PP
Serving Size: 12
3 pound beef brisket or lean rump roast, trimmed of fat
Salt and pepper                                                      
2 tablespoons Maggi sauce (a Latino seasoning) or 2 tbsp 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(Beth used pickled jalapeno slices, chopped)
1/2 cup beef broth
1/2 14 oz. can diced tomatoes with juice
1/2 teaspoon dried oregano

1       Season the beef with salt and pepper and place into the slow cooker.
2       In a medium bowl, whisk together the lime juice, beef broth, and Maggi or worcestershire sauce. Stir in the other ingredients and then pour over the beef.
Cook on low in the slow cooker for 8 hours.  Shred the beef using two forks and serve. I usually like to let the shredded beef hang out in all the cooking liquid/sauce for about 30 minutes before serving. Just keep the slow cooker on low.  Serve over tortillas.

Nutritional Info: 157.1 calories, 4.4g of fat, 3g of carbohydrates, .8g of fiber, 24.9g of protein

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