Slow-Cooker Barbacoa ~ Mexican

Slow-Cooker Barbacoa  ~  Mexican

Ingredients:
1/4 cup lime juice
1/4 cup cider vinegar

3 chipotle peppers in adobo sauce
4 garlic cloves, thinly sliced
4 teaspoons ground cumin
3 teaspoons dried oregano
1-1/2 teaspoons pepper
3/4 teaspoon salt
1/2 teaspoon ground cloves
1 cup reduced-sodium chicken broth
1 boneless beef chuck roast (3 to 4 pounds)
3 bay leaves

RICE:
3 cups water
2 cups uncooked jasmine rice, rinsed and drained
3 tablespoons butter
1-1/2 teaspoons salt
1/2 cup minced fresh cilantro
2 tablespoons lime juice

Directions
Place the first 9 ingredients in a blender; cover and process until smooth. Add broth; pulse to combine.
Place roast and bay leaves in a 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low until meat is tender, 7-9 hours.

Prepare rice about 30 minutes before serving. In a large saucepan, combine water, rice, butter and salt; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 12-15 minutes. Remove from heat; gently stir in cilantro and lime juice.
Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with 2 forks; return to slow cooker. Serve with rice.

Tenderloin to Perfection

Beef Tenderloin To Perfection

Ingredients:

1/4 cup dijon mustard

2 tablespoons balsamic vinegar

2 teaspoons salt

1  4 lbs. to 5 lbs. beef tenderloin

2 tablespoons cracked peppercorns

*

Directions:

Trim tenderloin of excess fat.  Dry excess moisture with a paper towel, place in baking pan or on a baking sheet.  

Mix mustard, balsamic vinegar, and salt.  Spread to coat the tenderloin.  Sprinkle cracked peppercorns over the tenderloin.

Bake in 500 degree oven for 30 minutes to a perfect medium rare.  Tent with foil for 10 minutes.