Another experiment with Taste Sensation Seasonings; this time Taste Sensation fajita seasoning. It's been cooking for four hours now and smells amazing. I am becoming very impressed with their products!
- 350g beef skirt (or stewing steak)
- 3 tablespoons Taste Sensation fajita seasoning
- 1 whole lime, un-squeezed and sliced into eighths
- 1 red onion, chopped
- 1 green bell pepper, de-seeded and chopped
- 250 ml white wine
- 200 ml water
- 1 can of red kidney beans, drained and well rinsed
- Marinade the beef skirt in the wine for a few hours if you have the time
- Pop the meat in the slow cooker and pour the wine over the skirt and add the water
- Cover with the remaining ingredients and cook on a high setting for about six hours
- Check it does not dry out and that the meat is tender and starting to break up.
- Add the kidney beans for the final hour
- Stir well and serve
A whole leek, finely chopped looks good as a replacement for the onion, if leeks are in season.
Beef skirt is a fabulous, inexpensive cut for this dish. It does need a lot of cooking, but once it begins to break up into 'strings' as you can see in the 'plated-up' picture you know it's tender and ready to eat. At this point you can turn the heat down and just keep the meat warm until you're ready to serve.
I added the kidney beans to bulk out the meal a little, and also as a way to soak up the gorgeous flavours.
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