Saturday, May 9, 2009

Shredded Beef Salad

1 lb. flank steak or roast
1 onion quartered
1 Tbsp. salt
2 garlic cloves crushed
¼ tsp. pepper
1 bay leaf
1 tsp. oregano

3 Tbsp. white vinegar
1 ½ Tbsp. fresh lime juice
1 Tbsp. oregano
1 ½ tsp. salt
½ tsp. pepper
½ cup olive oil

Place meat in crock pot. Cover with water & add onion, salt, cloves, pepper, bay leaf & oregano. Cook on low for 8-10 hours. Remove meat, trim off fat, cut crosswise and shred coarsely. Pour dressing over meat when ready to serve.

Assembly: Toss beef & dressing with one head of leafy lettuce. Serve with cheese, olives, tomatoes, sour cream, salsa, avocado, roasted peppers, chopped cilantro, radishes, corn, onions, etc. Serve with chips or tortillas (fresh or deep fried in oil!)

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