This is also known as Cuban shredded beef. I find that using brisket instead of the traditional flank steak works better—it has more collagen to keep it moist and is less chewy. I add anchovies to give it extra umami flavor. Don’t worry, you won’t even know they’re in there!
Ingredients
- 1 green, red bell pepper, sliced ½ inch thick
- 1 jalapeño pepper, thinly sliced (with seeds)
- 1 (2-ounce) can anchovies, chopped
- 1 large tomato, diced
- ½ cup beef bone broth, homemade or store-bought
- ¼ cup tomato sauce
- 1 tablespoon coconut or apple cider vinegar
- 2 teaspoons minced garlic
- 2 teaspoons dried oregano leaves
- 2 teaspoons ground cumin
- 2 pounds beef brisket, cut across the grain into 2-inch-long strips
- 1 teaspoon fine sea salt
- 3 tablespoons chopped green olives
How to Make It
- Place the bell peppers, onions, and jalapeño pepper on the bottom of a 6-quart slow cooker. Top with the anchovies, diced tomato, broth, tomato sauce, vinegar, garlic, oregano, and cumin. Add the brisket slices and sprinkle them with the salt.
- Cover and cook on low for 6 hours, or until the brisket is falling apart and shreds easily. Shred the brisket with two forks, then stir in the olives.
- Transfer the meat to a serving platter and garnish with cilantro, green olives, lime wedges, and a large spoonful of salsa.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 397 kcal Calories from Fat: 261 kcal |
|
% Daily Value*
|
| Total Fat 29 g 83% |
Trans Fat 0.0 g |
carbohydrates 5 g 4% |
Dietary Fiber 1 g 3% |
Protein 29 g 58% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |