Hot and Spicy Slow Cooker Beef

    (148)
    10 hours 20 minutes

    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.


    140 people made this

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (148)

    Reviews in English (111)

    by
    40

    Most excellent. It made fabulous burritos.  -  07 May 2001  (Review from Allrecipes USA and Canada)

    by
    30

    I made this for a staff lunch today and everyone loved it!! It also had an added bonus - the smell of it cleared everyone's sinuses. It did have a kick to it, but the only ones who complained where the ones who had it plain. It needs to be served on bread of some kind. It takes a little bit of work to make, but it's worth it!  -  02 May 2001  (Review from Allrecipes USA and Canada)

    by
    27

    This was an EASY, delicious recipe! I have searched for a shredded beef recipe for years, and now I've found it. I used a smaller roast... about 3 lbs, and cooked overnight. I used mine to make enchiladas. The spicing was just right. Muy Bueno!  -  15 Feb 2002  (Review from Allrecipes USA and Canada)

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