Ingredients
The following ingredients have 12 Servings
- 1.5 cup(s) Fat-free reduced sodium chicken broth
- 0.25 cup(s) Apple cider vinegar
- 1 Tbsp Ground cumin
- 1 tsp Paprika preferably smoked
- 1 tsp Table salt
- 0.5 tsp Black pepper
- 0.25 tsp Cayenne pepper
- 3 pound(s) Uncooked lean and trimmed beef flank steak (2 [1½-pound] flank steaks)
- 2 medium Uncooked red onion(s) thinly sliced into rings
- 2 item(s), medium Uncooked bell pepper(s) red, seeded, cored, and chopped
- 2 medium Fresh apple(s) peeled, cored, and shredded using the large holes of a box grater
- 3 rib(s), medium Uncooked celery thinly sliced
- 3 medium clove(s) Garlic finely chopped
- 0.5 cup(s) Cilantro packed leaves, chopped
Instruction
- In a 5-or 6-quart slow cooker, whisk the stock, vinegar, cumin, paprika, salt, black pepper, and cayenne. Add the steaks, onions, bell peppers, apples, celery, and garlic, distributing the vegetables and apples under, between, and over the steaks. Cover and cook on Low until the beef is fork-tender, about 8 hours.
- Transfer the beef to a cutting board and let rest for 10 minutes. Using 2 forks, shred the beef along the grain. Return the beef to the slow cooker and stir in the cilantro. (The beef and sauce can be kept on the Warm setting for up to 4 hours.)
- Serving size: about 1¼ cups
