Ingredients
5 cloves garlic
1⁄2 medium onion
Juice of 1⁄2 lime
1-4 chipotles in adobo (I used one, I should go to 1 1⁄2 or 2 next time.)
1 tablespoon ground cumin
1 tablespoon ground oregano
1⁄2 teaspoon ground cloves
3 pounds beef rump roast, large pieces of fat trimmed and removed
1 teaspoon olive oil
Salt and freshly ground black pepper
3 bay leaves
1 cup water
1 tablespoon olive oil
2-3 cups frozen corn
Flour tortillas
Sour cream
Cheddar cheese, shredded
Instructions
1. Place garlic, onion, lime juice, chipotles, cumin, oregano, and cloves into mini processor and puree.
2. Cut beef into 4-inch chunks. Rub with olive oil and season with salt and pepper. Transfer beef to slow cooker and add spice puree, bay leaves, and water.
3. Cover and cook on LOW for 8 hours.
4. Remove beef from slow cooker with a slotted spoon and transfer to bowl. Shred with two forks. Remove all but 1 cup liquid from slow cooker and return beef to pot with remaining 1 cup liquid. Cover and cook on LOW for 30 minutes or until liquid is absorbed. (If you’ve got a slow cooker that has a stovetop setting, switch it over to low and simmer uncovered instead.)
5. Meanwhile, heat olive oil in small skillet over medium-high heat. Add corn and sauté until it begins to brown. Remove from heat.
Photo
Comments
This recipe is from Bless This Food. There’s a story behind the choosing of this recipe. When Art was picking meats for the week he picked out a rump roast. I said, “Are you sure? You don’t like braised meat and that’s the way to prepare that cut.” And he said, “Well, I was thinking about that, and I like barbacoa sometimes at Chipotle, so maybe you could make that?” So I did! And he loved it! I was shocked. Next time I’ll make Pot Roast to see if he is really cured of his dislike of braised beef.
I served this with Cilantro Lime Rice and it was quite delicious.