Katiecooks
New member
Ingredients:
1 1/2 lbs. flank steak, trimmed of excess fat
2 large carrots, cut into 1-inch slices
1 C vegetable stock
1 large onion, diced
2 cloves garlic, minced
1 green bell pepper, seeded and chopped
1/2 tsp. cayenne pepper
1 tsp. salt
1 tsp. freshly ground black pepper
2 large tomatoes, chopped
2 jalapenos, seeded and minced
2 tbls. tomato paste
Directions:
Place the steak, carrots and vegetable stock in your Crock Pot. Cover and cook on Low setting for 7 to 9 hours (or on High for 3 1/2 to 4 1/2 hours). Remove the steak and carrots from the cooker and shred the steak. Set aside. Reserve 1 1/2 C of the liquid from the cooker. In a large skillet, saute the onion, garlic and green pepper, seasoned with the cayenne pepper, salt and black pepper, until soft. Add the tomatoes, jalapenos and tomato paste to the skillet, plus the 1 1/2 cups of reserved cooking juices. Bring to a boil and lower to a simmer, coverd for 20 minutes. During the last 5 minutes of simmering, uncover the pan and let the sauce reduce. Pour the sauce over individual servings of the carrots and shredded beef to serve. Simply delicious!
1 1/2 lbs. flank steak, trimmed of excess fat
2 large carrots, cut into 1-inch slices
1 C vegetable stock
1 large onion, diced
2 cloves garlic, minced
1 green bell pepper, seeded and chopped
1/2 tsp. cayenne pepper
1 tsp. salt
1 tsp. freshly ground black pepper
2 large tomatoes, chopped
2 jalapenos, seeded and minced
2 tbls. tomato paste
Directions:
Place the steak, carrots and vegetable stock in your Crock Pot. Cover and cook on Low setting for 7 to 9 hours (or on High for 3 1/2 to 4 1/2 hours). Remove the steak and carrots from the cooker and shred the steak. Set aside. Reserve 1 1/2 C of the liquid from the cooker. In a large skillet, saute the onion, garlic and green pepper, seasoned with the cayenne pepper, salt and black pepper, until soft. Add the tomatoes, jalapenos and tomato paste to the skillet, plus the 1 1/2 cups of reserved cooking juices. Bring to a boil and lower to a simmer, coverd for 20 minutes. During the last 5 minutes of simmering, uncover the pan and let the sauce reduce. Pour the sauce over individual servings of the carrots and shredded beef to serve. Simply delicious!