~ Skirt in the Kitchen ~
Salt and pepper all sides of a rump roast– fat-side up, lay in the bottom of a crock pot with 1 inch beef broth. Over the top of the roast, douse with red wine vinegar and ketchup. Add sliced red onion, 2 tablespoons chunked butter, chilies in Adobo sauce including a small amount of the sauce, 2 cloves finely chopped garlic, and 1 can drained fire-roasted tomatoes. Cover and slow-cook on high until meat is fork-tender, falling apart.
When meat has been cooked tender, lift from the pot, transfer to a plate and place egg noodles in the bottom of the crock pot– (Cook just enough egg noodles, having no leftovers since egg noodles have a tendency to break down the longer they set but they are good in this dish. You may wish to opt for a different type of noodle)… Put the meat back in the pot on top of the noodles; pour remaining beef broth over the noodles along the sides of the meat, just covering them– not the meat. Put the lid back on and cook the noodles just enough to where they are not mushy, having the right texture. Then tear the meat with a fork, toss together, turning it into a one-pot dish.
Leave a Reply