As much as I enjoy a good steak on the outdoor grill, a slow-cooked, tender beef sandwich with skirt steak is one of my favorite meals. And not only a beef sandwich, but the beef can be used in a variety of recipes. I especially love shredded beef for preparing crispy taquitos or flautas and great for machaca tacos! This same recipe can be prepared with boneless chicken or pork roast.
2 pounds beef skirt steak or chuck roast
2 cups low-sodium beef broth
2 cups low-sodium chicken broth
1cup brine from pickled yellow hot peppers
10 to 12 yellow pickled hot peppers
4 pickled jalapeño peppers, chopped (also added some of the carrots that come with jalapeños)
4 roasted Anaheim or poblano peppers, chopped
1 sweet onion sliced thin
4 garlic cloves minced
1/4cup sherry cooking wine
3 tablespoons Maggi seasoning sauce or Worcestershire sauce
To keep this recipe on the mild side, eliminate the hot peppers and replace them with a mild pickled yellow pepper and roasted red peppers.
You could use a lesser cut of beef roast for this recipe as well. I do like the way the skirt steak shreds easily.
Add all of the ingredients for the beef to the slow cooker in the order listed. Cover and cook on high for 5 to 6 hours or on low for 8 to 10 hours.
When done, remove beef from liquid and shred with two forks. Skim some of the fat from top layer of broth left in crock pot. Add shredded beef back into broth, serve on rolls with au jus on the side for dipping. Garnish with avocado, cilantro and thin tomato slices.
This is truly a no-fuss meal to prepare for any night of the week.