Another favorite here. Very tender. Meat just melts in mouth.
Apologies to Tommy. Didnt mean to bump your threads today. Originally only going to post on recipe but I got hungry, lol
2 1/2 pounds boneless beef chuck steak, cut 1 inch thick
1/4 cup packed brown sugar
1/4 cup reduced-sodium soy sauce
1/4 cup Worcestershire sauce
2 fresh jalapeno peppers, thinly sliced*
2 tablespoons red wine vinegar
1 tablespoon quick-cooking tapioca, crushed
4 garlic, thinly sliced
1 cup snipped fresh cilantro
2 3 1/2 - 4 inches diameter portobello mushrooms, stemmed, gills removed from caps, and caps cut into 1/2-inch-thick slices
1 medium onion, thinly sliced
Fresh cilantro, chopped (optional)
Hot cooked polenta, mashed potatoes, or mashed sweet potatoes (optional)
1. Trim fat from meat. Cut meat into six serving-size pieces. Place pieces in a 3-1/2- or 4-quart slow cooker. In a medium bowl combine brown sugar, soy sauce, Worcestershire sauce, jalapeno peppers, vinegar, tapioca, and garlic. Stir in cilantro. Pour mixture over meat in cooker. Top with mushrooms and onion.
2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours or until steaks are tender. If desired, sprinkle with cilantro just before serving. If desired, serve with hot cooked polenta.
From the Test Kitchen*
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. For a milder flavor, remove membranes and seeds from peppers.
Apologies to Tommy. Didnt mean to bump your threads today. Originally only going to post on recipe but I got hungry, lol
2 1/2 pounds boneless beef chuck steak, cut 1 inch thick
1/4 cup packed brown sugar
1/4 cup reduced-sodium soy sauce
1/4 cup Worcestershire sauce
2 fresh jalapeno peppers, thinly sliced*
2 tablespoons red wine vinegar
1 tablespoon quick-cooking tapioca, crushed
4 garlic, thinly sliced
1 cup snipped fresh cilantro
2 3 1/2 - 4 inches diameter portobello mushrooms, stemmed, gills removed from caps, and caps cut into 1/2-inch-thick slices
1 medium onion, thinly sliced
Fresh cilantro, chopped (optional)
Hot cooked polenta, mashed potatoes, or mashed sweet potatoes (optional)
1. Trim fat from meat. Cut meat into six serving-size pieces. Place pieces in a 3-1/2- or 4-quart slow cooker. In a medium bowl combine brown sugar, soy sauce, Worcestershire sauce, jalapeno peppers, vinegar, tapioca, and garlic. Stir in cilantro. Pour mixture over meat in cooker. Top with mushrooms and onion.
2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours or until steaks are tender. If desired, sprinkle with cilantro just before serving. If desired, serve with hot cooked polenta.
From the Test Kitchen*
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. For a milder flavor, remove membranes and seeds from peppers.