This traditional Cuban stew may be called "old clothes," but it’s a wonderful way to turn a rather inexpensive cut of meat into a rich and decadent stew. If you like, serve it with some sour cream dolloped on top.
Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.
- 1 1/2 cups reduced-sodium chicken broth
- 1/4 cup sherry vinegar
- 2 stalks celery, thinly sliced
- 1 large onion, chopped
- 1 large red bell pepper, seeded and chopped
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 3 pounds flank steak, trimmed of fat, each steak cut into thirds
- 1/2 cup packed fresh cilantro leaves, chopped
- 1/2 cup chopped pickled jalapeños
- 10 corn tortillas, heated (see Tip)
- Tip: Wrap corn tortillas in foil and bake at 300°F until steaming, about 10 minutes.
Combine the broth, vinegar, celery, onion, bell pepper, garlic, cumin, salt and pepper in a 6-quart slow cooker. Add the beef, submerging it by tucking the vegetables under, over and between the pieces.
Put the lid on and cook on low until the meat is fork-tender, about 8 hours.
Transfer the meat to a cutting board; let stand for 10 minutes. Shred the meat with 2 forks and return it to the slow cooker. Stir in the cilantro. Garnish with jalapeño and serve warm tortillas on the side.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
265 calories; 11g total fat; 4g total saturated fat; 53mg cholesterol; 376mg sodium; 18g carbohydrates; 3g fiber; 24g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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