The name of this traditional Caribbean dish means old clothes, partly because of the way the beef shreds into tatters. You’ll get the right texture by cooking the beef until it’s so tender that it quite literally falls apart. Serve it on white rice and black beans with diced avocado as a garnish and corn tortillas and lime wedges on the side.
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Make Ahead Tips
The beef can stay well on a keep-warm setting for up to 3 hours; shred it and stir in the cilantro and vinegar just before serving.
Wow. If you want to do an alternative to the usual BBQ fare, try this dish and add some Carribean drinks and dessert. I would recommend the yellow peppers or orange or red or a combo thereof for their sweetness. And this dish is worth a trip to a good olive bar for the pitted greens. I chose one marinated in garlic that had a meaty texture. This recipe really makes the flank steak shine. And so easy. Just stir everything into crockpot and use your hands to pull up sauce around meat and push in meat until it's all nestled below surface of braising liquid. I actually did get 3 lbs, into a 6 quart crockpot. You could easily do one and a half lbs of steak and same amount of sauce in a 4 quart crock. Has a sophisticated Caribbean flavor. And the aroma when it's cooling is killer. Might be a little sophisticated for kids. (I mean olives and capers for kids?).
I would give this recipe 5 stars if it had a bit more "punch" of flavor. I don't know if it needed stronger/more olives, more vinegar or more cumin. However it was easy to assemble and did taste very good. I followed it exactly except I cut it in half, used a 1.5# flank steak and cooked in a 4qt crockpot. It was done in the 8 hrs, shredded perfectly and kept warm nicely while I cooked the rice. I will certainly make it again! We have smaller appetites, and as a meal alone, the halved recipe fed the 3 of us with at least 2 servings left.
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