Ok, so this time I tried to cook my own “new food,” and I will admit it didn’t go as well as I had hoped. First, I went to the store in search of brisket. The only ones they had were super expensive and too big to fit in my giant crockpot. So I ended up getting some other cut of meat (I don’t remember what it was, but it was wrapped in string). Then I applied onions, garlic, cumin, ginger, cinnamon, lime juice, and orange juice to the meat and cooked it on low for 8 hours. I’d made a lot of beef slabs in the crockpot and this came out the same as any of them…it was doing that “tender yet dry” thing that meat tends to do when slow cooked.
So what made this “Cuban” anyhow? I’m guessing it was the seasonings, particularly the lime. I mean, you add lime to rum and coke and it’s called a “Cuba Libre,” and the mojito cocktail is also lime-centered.
Beef slab in crockpot
In case you are curious, the recipe I attempted was Slow-Cooker Cuban Brisket Taco Bowls. But feeling a little fried, all I did was cut up the meat, put some avocado and salsa over it, and eat it with tortilla chips. Fail! I will try to do better next time.
Coiled to Spring 