COMBINE meat and TSTE® Butcher’s Rub in a bowl, set aside.
HEAT 2 TBS canola oil in a large nonstick skillet over medium-high heat. Add 3 cloves garlic, tomato paste, 2 onions, and TSTE® Himalayan Fine Mineral Salt and cook, stirring occasionally until lightly browned, 9-11 mins. Stir in water, scraping up any browned bits.
TRANSFER mixture to slow cooker, stir in soy sauce and TSTE® Bay Leaves Hand Selected. Add steak, stir to combine. Cover and cook 5-7 hrs on high or 9-11 hrs on low. Remove meat and place on a platter to slightly cool. Shred meat into small pieces with 2 forks discarding any fat. Also remove fat from surface of cooking liquid with a large spoon. Reserve 2 cups liquid and discard the rest.
HEAT remaining canola oil in a large pot over medium-high heat. Add bell peppers, 1 onion, and TSTE® Himalayan Fine Mineral Salt, stirring occasionally until softened and lightly browned, 9-11 mins.
STIR in 3 cloves garlic, TSTE® Cumin - Ground, TSTE® Oregano - Mexican and cook until fragrant, about 1 min. Stir in wine, scraping up browned bits.
ADD diced tomatoes, olives, and reserved 2 cups cooking liquid. Bring to a simmer. Cook, stirring often, 12-15 mins. Sauce should be slightly thicker. Stir in meat and cook 5 mins. Add parsley and white wine vinegar and stir. If needed, adjust flavor with TSTE® Himalayan Fine Mineral Salt, TSTE® 4 Peppercorn Spice Blend, and additional 1-2 TBS vinegar.
SERVE over rice.
Yield: 6-8 servings Total Time: 12 hrs Prep: 30 mins Cook: 11 hrs 30 mins
This recipe was created by Chef Stefan Pickerel, store owner of TSTE® San Francisco & Portland.
