How to make it

  • Mix all ingredients except steak,alcaparrado and cilantro in a 3-1/2 qt. or larger slow-cooker. Top with steak;turn steak over to coat with mixture.
  • Cover and cook on low 8 to 10 hours until steak is very tender.
  • Transfer steak to a cutting board. Remove and discard bay leaf. Tear steak in shreds using 2 forks. Return shreds to cooker;stir in alcappado and chopped cilantro,and serve.

Reviews & Comments 2

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    " It was excellent "
    justjakesmom ate it and said...
    This DOES sound incredible! I've never heard of alcaparrado either. I've seen Goya in the Mexican section, but don't know what that is either. (Man, I'm naive!) I DO know what capers are though - LOL and have them. I'm saving this and gonna try soon. Brad will love it! Thanks, Pat. ;')
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    " It was excellent "
    valinkenmore ate it and said...
    Yum, yum, yum! I have never heard of alcaparrado but I have big, fat Martini olives stuffed with pimentos and capers - so I guess I'll use that. I even have the steak in the freezer - home tonight to thaw it out and make for dinner tomorrow night! Thanks pleclare for supplying my menu for tomorrow! It will start my weekend off right.
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