main meals

Ingredients

	1 1/2 cup(s) fat-free, reduced-sodium chicken broth
	1/4 cup(s) apple cider vinegar
	1 Tbsp ground cumin
	1 tsp paprika, mild-flavored, preferably smoked paprika
	1 tsp table salt
	1/2 tsp black pepper, freshly ground
	1/4 tsp cayenne pepper, or more to taste
	3 pound(s) raw lean flank steak, two 1 1/2-lb steaks, trimmed of any fat
	2 medium red onion(s), thinly sliced into rings
	2 large sweet red pepper(s), seeded, cored and chopped
	2 medium apple(s), peeled, cored and shredded through the holes of a box grater
	3 medium stalk(s) celery, thinly sliced
	3 medium garlic clove(s), minced
	1/2 cup(s) cilantro, leaves, packed, chopped

Instructions

• Whisk the broth, vinegar, cumin, paprika, salt, black pepper and cayenne in a 5- or 6-quart slow cooker. Submerge the meat, then add the onions, red peppers, apples, celery and garlic, making sure the vegetables are under, between, and over the steaks.
  
  
• Cover and cook on low until the meat is fork-tender, about 8 hours.
  
  
• Transfer the meat to a cutting board; set aside for 10 minutes. Shred the meat with two forks, pulling it into strands along the grain. Return to the slow cooker; stir in cilantro. Set the slow cooker on warm and serve within 4 hours. Yields about 1 1/4 cups per serving.