Today we’ll be doing something I’ve been wanting to bring to the blog for awhile. I’ve made it about twice now and just can’t get over how freaking delicious it is. So today we have some slow cooker spicy shredded beef with thick ropes of pull apart flank steak so tender, you can see each individual strand. I love it. It also gets pretty cathartic shredding them with forks.
The flank steak sits in a tomato-based sauce perfumed with fresh onions, bell peppers and jalapenos. We will add a beef bouillon cube to make it even beefier and of course some seasonings of oregano and cumin. You can opt to have the beef as is, which is plenty enough, or add a Spanish take with some olives stuffed with pimentos and capers. Some of you might know the olive/caper version as a variation of Ropa Vieja. Serve over warm white or yellow rice or some tortillas.