BIG BEN'S BEEF MACHACA RECIPE | ALLRECIPES
This hearty and delicious Mexican slow cooker recipe is so versatile and a hit at my husband's fire station. Shred the meat and create anything from tacos to taquitos, or enjoy it all on it's own!
Provided by FireGuysWife
Categories Mexican Recipes
Total Time 8 hours 10 minutes
Prep Time 20 minutes
Cook Time 7 hours 50 minutes
Yield 8 servings
Number Of Ingredients 15
Steps:
- Place beef portions into the crock of a large slow cooker. Mix olive oil, Worcestershire sauce, lime juice together in a bowl; pour over the beef. Add diced tomatoes, sweet onion, green bell pepper, garlic, jalapeno pepper, beef broth, oregano, cumin, chili powder, salt, and black pepper to the slow cooker.
- Cook on High for 1 hour. Change setting to Low and continue cooking until the beef is tender, about 6 1/2 hours.
- Remove beef with tongs to a cutting board. Shred with a pair of forks and return to the slow cooker. Continue cooking another 20 to 30 minutes.
Nutrition Facts : Calories 502.8 calories, CarbohydrateContent 8.7 g, CholesterolContent 103.3 mg, FatContent 39.4 g, FiberContent 1.9 g, ProteinContent 27.7 g, SaturatedFatContent 12.1 g, SodiumContent 426 mg, SugarContent 3.5 g
SLOW-COOKER BRISKET SANDWICHES RECIPE | FOOD NET…
Provided by Food Network Kitchen
Total Time 8 hours 30 minutes
Prep Time 30 minutes
Cook Time 8 hours 0 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the vegetable oil in a large skillet over medium-high heat. Season the brisket with salt and pepper, then brown on all sides, about 10 minutes, adding the garlic in the last 2 minutes. Transfer the meat and garlic to a 5-to-6-quart slow cooker. Pour the beer into the skillet and simmer 30 seconds, scraping up the browned bits from the pan; add the beer mixture to the slow cooker.
- Nestle the celery around the meat and add the brown sugar, tomato paste, vinegar, mustard, soy sauce, bay leaves and paprika. Stir, then cover and cook on low 8 hours or on high 6 hours. Transfer the meat to a cutting board and let rest 10 minutes, then thinly slice.
- Serve on brioche halves with coleslaw; drizzle with the cooking liquid.
Nutrition Facts : Calories 474, FatContent 16 grams, SaturatedFatContent 7 grams, CholesterolContent 128 milligrams, SodiumContent 265 milligrams, CarbohydrateContent 18 grams, ProteinContent 61 grams
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