Hot and Spicy Slow Cooker Beef

    Hot and Spicy Slow Cooker Beef


    137 people made this

    This is a Mexican recipe for making an incredibly tender flaked beef. It takes quite a bit of time to make, but the slow cooker does all the work and it's well worth the wait. It's great on tortillas, in sandwiches and even in soup.

    Serves: 8 

    • 2 1/2 kg chuck casserole steak
    • 3 cloves garlic, crushed
    • 1 tablespoon paprika
    • 1 tablespoon celery salt
    • 1 tablespoon garlic powder
    • 1 tablespoon dried parsley
    • 1/2 tablespoon ground black pepper
    • 1/2 tablespoon chilli powder
    • 1/2 tablespoon cayenne pepper
    • 1/2 teaspoon seasoned salt
    • 1/2 teaspoon mustard powder
    • 1/2 teaspoon dried tarragon
    • 1/2 cup (125ml) beer
    • 1 1/2 tablespoons Worcestershire sauce
    • 4 tablespoons Tabasco sauce
    • 1 large onion, chopped
    • 1 green capsicum, chopped
    • 2 fresh chillies, chopped

    Preparation:20min  ›  Cook:10hours  ›  Ready in:10hours20min 

    1. Using a sharp knife poke several 3cm deep holes in the roast. Insert the garlic slivers into the holes.
    2. In a small bowl combine the paprika, celery salt, garlic powder, parsley, ground black pepper, chilli powder, cayenne pepper and seasoned salt. Mix together well and rub over the meat.
    3. In a separate small bowl combine the beer, Worcestershire sauce and Tabasco sauce and mix well. Place the steak in a slow cooker and pour this mixture over the meat.
    4. Add the onion, green capsicum and chillies to the slow cooker.
    5. Cook on low setting for 10 hours, or more if desired.

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