| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
American |
Meats, Crockpot, Jaw |
6 |
Servings |
INGREDIENTS
|
|
Nonstick cooking spray |
| 1 |
|
Beef flank steak (about |
|
|
1 1/2 pounds) |
| 1 |
tb |
Oil |
| 1 |
lg |
Onion, quartered and sliced |
| 14 |
oz |
Can chopped green chiles |
| 1/3 |
c |
Water |
| 2 |
tb |
Vinegar |
| 1 1/4 |
ts |
Chili powder |
| 1 |
ts |
Garlic powder |
| 1/2 |
ts |
Granulated sugar |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
Spray cooker with cooking spray. In a large skillet over medium-high heat,
brown flank steak in oil. Place in cooker. You may need to cut it in half
to fit. In skillet, place onion, green chiles, water, vinegar, chili
powder, garlic powder, sugar, salt and peper. Bring to a boil over medium
heat, stirring to loosen browned bits from bottom of skillet. Pour over
meat. Cover and cook until meat is very tender, 6 to 7 hours on low or 3 to
3 1/2 hours on high. Transfer meat to a warm platter. Slice meat
diagonally. Remove onion from slow cooker with slotted spoon and arrange
around meat. If desired, baste with juices.
From "The Austin American Statesman" typed by jessann :)
Posted to MM-Recipes Digest V5 #010 by "J. Wildes" <jessann@texas.net> on
Jan 10, 1998
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