Airing weekdays at 7:30 A.M. on

Airing weekdays at 7:30 A.M. on

Ingredients

Prep Time: 15 mins

Cook Time: 5 hours

Total Time: 5 hours, 15 mins

Serves: 3 dozen

Instructions

  1. In a slow cooker, add the beef broth, tomato paste, diced tomatoes, salt, pepper, oregano, cumin, annatto and apple cider vinegar, onion, garlic, piquillo peppers, olives, jalapeños and raisins.  Mix well to combine.
  2. Add the flank steak and flip to cover well with the sauce.  Cover and cook on high for 5 hours, until the meat is very tender.
  3. Remove the flank steak and shred using 2 forks.
  4. Add ½ of the cilantro to the sauce and return the flank steak to heat through. Serve over brown rice and garnish with remaining cilantro.

Buckle up! We're exploring two unique destinations – Turks & Caicos and Calle Ocho – with celebrity chef Ralph Pagano.

Home to the best beach in the world, breathtaking hues from inviting waters, and legendary diving, snorkeling, and fishing, Turks and Caicos beckons all to an undiscovered Caribbean.

Joining celebrity chef Ralph Pagano is James Beard Award-winning chef Michelle Bernstein, who recently opened a restaurant, Café La Tova, on Calle Ocho.

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