Yesterday the high was 90; this morning I woke up and had to put on jeans and a sweater. It’s cliched but Texas really does have the weirdest weather. I’m not complaining, though- today was fabulous. Jack and I had lots of outside time, starting with a trip to the Arboretum. They have a bunch of Mommy & Me stuff on Mondays and Tuesdays (petting zoo, face painting, storytime, etc.) and it’s even more fun in the fall because they have all of the pumpkins out.
We met up with Jack’s friends Clay & Luna. They were all obsessed with this window in one of the play houses:
Jack & Clay pole dancing in the petting zoo (they get it from their mamas…).
I know, highly inappropriate. I would not have made that joke if Erin hadn’t made it first. But seriously, Jack had no interest in the animals whatsoever. This umbrella, however, was fascinating. Because that’s why we go to the Arboretum: To play with umbrellas.
Today the working part of dinner was essentially done by 10am. TEN. How awesome is that? I found a recipe for Slow Cooker Braised Beef & Peppers and decided to give it a try. I altered it a little by serving it on corn tortillas (brisket taco-style) instead of over rice, using fire-roasted tomatoes and garnishing with lots of lime juice. The ingredients were basic but the end product was much more flavorful than I anticipated. Good stuff. Jack gobbled this up like a little piggy.
Braised Beef and Peppers (or “Fake Brisket Tacos”)
- 2 x 14.5 oz Cans Fire-Roasted Diced Tomatoes
- 2 Red Peppers, Sliced
- 1 Onion, Cut into 8 Wedges
- 2 tsp Dried Oregano
- 1 tsp Ground Cumin
- Kosher Salt & Black Pepper
- 1 1/2 lbs Flank Steak
- Seasoned Salt
- Corn Tortillas
- Garnishes: Avocado, shredded cheese, limes, cilantro
1. In a slow cooker, layer sliced onions and peppers. Add tomatoes, oregano, cumin, 1 1/2 tsp kosher salt and 1/4 tsp pepper.
2. Season the steak on both sides with seasoned salt. Place steak on top of vegetables.
3. Cook on LOW 8 hours. Before serving, remove steak from liquid and shred with 2 forks. Return meat to liquid and stir to combine.
4. Serve over warm corn tortillas (I recommend doubling up- when I used 1 tortilla, the taco fell apart) and garnish with lots of lime juice, cheese, sliced avocado and cilantro.
These will beat Mi Cocina Brisket Tacos any day! The flank steak turns just as tender as brisket when you slow cook it for 8 hours, and it’s leaner, too. And it honestly takes less than 5 minutes to throw together.
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