Saturday, March 24, 2012
This traditionally Cuban dish is incredibly delicious, easy to make, and versatile! I happily ate mine over rice (I'm a total rice junkie.) but Jason went straight for the fresh made tortillas to make soft tacos (and there may just been quite a bit of cheese sprinkled over top of his...). It's similar to a traditional brisket but with a different flavor profile.
We both loved it and it made a TON that was easily to use over the next few days in a variety of ways. The crockpot makes it a super simple meal that you can pull together after walking in the door after a long day.
2 lb beef brisket, top sirloin, or other roast
1 sweet vidalia onion, diced small
1 small can (3 ounce) pimentos morrones, fire roasted peeled pimentos diced
20 small pitted pimento stuffed green olives drained of the brine
8 clove fresh garlic smashed or put through a garlic press
1/4 c diced fresh curly parsley, try not to add the stems
2 bay leaves
1 tsp dried oregano
1 tsp ground cumin
2 Tbsp apple vinegar
3 ounces tomato paste
1 small packet sazon goya seasoning with culantro and achiote
3 sprig(s) fresh cilantro diced
1/4 c tomato ketchup
1 tsp worcestershire sauce
1/2 c – 1 c beef brisket broth (reserved after slow cooking)
1 lime, sliced for serving
Add all ingredients to a slow cooker and cook on low for 10 hours.
Remove cooked meat from slow cooker and shred. Strain pimentos and olives from beef broth and mix back in with shredded meat. Moisten shredded meat with reserved cooking liquid to desired consistency, if needed.
Source: Branny Boils Over
Posted by Aimee ~ See Aimee Cook at 7:41 PM