Delicious slow cooker pumpkin butter made with fresh pumpkin, sugar, and spices. For up to three weeks, keep in the fridge.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 pounds beef sirloin steak, sliced thinly across the grain
- ½ cup olive oil
- 2 tablespoons minced garlic
- 1 pinch dried oregano
- 1 (.18 ounce) packet sazon seasoning
- 2 large white onions, sliced into rings
- ¼ cup distilled white vinegar
- 1 cup beef stock
- 1 teaspoon salt
Instructions
- In a large resealable bag, combine the steak, olive oil, garlic, oregano, sazon seasoning, onions, vinegar, beef stock, and salt. Seal and shake to mix. Refrigerate for at least 4 hours, or up to a couple of days.
- When you are ready to cook, dump the entire contents of the bag into a large deep skillet. Bring to a boil, reduce heat to low, cover and simmer until the beef is fork tender, about 40 minutes.
Nutrition Facts
| Calories | 423 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 1 g |
| Protein | 26 g |
| Saturated Fat | 8 g |
| Sodium | 587 mg |
| Sugars | 3 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
I loved it, my family felt it needed a little more seasoning, so I added a teaspoon of Adobo to the bag the 2nd time.
I made this as written and was a bit worried it did not make enough marinade. However, it turned out perfectly and I have a great new recipe to add to the rotation. I left the marinading steak in the fridge for a day before cooking and served over some white rice with a bit of lime and cilantro added. (Adding lime to the side of rice or each bowl of stew istelf will be mandatory whenever I serve this because, as others have said, it really adds something special to this recipe.) Thank you for sharing!
It was delicious and flavorful loved it thanks
Loved it!!
This was such a delicious recipe and so easy to follow, it was my first time ever making it at home but it came out perfect!!! I served it with tostones and white rice. Just a note, I did double up on the marinade as suggested in the comments and I tweaked it slightly by using a packet and 1/2 of sazon and some adobo. (I also didn’t use full tsp of salt since the sazon and adobo already has salt in it) Thanks for sharing I will definitely be making it again.
Family loved it! It was light and tangy when compared to Mexican food.
I’m Italian but I like be making my Puerto Rican husband his favorite dishes from his youth! I made this with the addition of bell peppers and on the side fresh avocado, rice and beans and sweet plantainos. He was in heaven!
One simple “prep” and this becomes a legend.
I would rate 3, but my husband would rate 4 stars. However, he did not initially taste it alone as he consumed it with yellow rice also seasoned with sazon and tomato sauce. When tasting the meat alone, he felt it was bland. Despite adding some cubed potatoes in the cooking process, I still noted a vinegar taste in both meat and potatoes. The vinegar is not overpowering, but is noticeable enough. As with other reviewers, I recommend doubling the amount of marinade ingredients, except for vinegar (reduce vinegar by ½). When I dumped the contents of the bag into the skillet, there was not enough liquid and in 40 minutes cook time the liquid would have reduced too much and the meat would have been way overcooked. I decided to add extra stock, which is when I also chucked in some cubed potatoes. Otherwise, the only change I made was making sazon instead of using the packets and adding ample amount of salt (I cannot have MSG). Overall, a good dish, which is easy to make and definitely one we will make again! This will go well with white rice or Arroz con Gandules (without the pork or ham). Thanks for sharing the recipe!
Easy and delicious
I made this today and it was delicious. I did every hint except the beef broth and it was still delicious
Best marinade ever! I made it for my family and we literally scraped the last morsels off the pan. I followed the recipe except for the broth. Everyone in my family complimented me. And my toddler ate it so easily, which always makes me happy. I highly recommend this dish with white rice on the side. We broiled our meat (shoulder clod) at 200 degrees for 1hr and it was extremely tender. This will definitely become a family dinner staple.
Came out good i added avocado at end and it was good tyvm
excellent flavor! i used cube steak, which i marinated for 1 day before cooking. the meat was very tender and the fork went right through. i wish more of the flavor from the broth was in the meat, but it was amazing as is.
Awesome!
This recipe was just ok. It wasn’t bad but I wouldn’t use this recipe again. I doubled the spices called for and my family still found it to be too bland. We also found the meat to be dry even though I used ribeye steaks instead of sirloin. This recipe is definitely not like any Puerto Rican food I’ve ever had.
P.R. Husband approved 🙂
There are six or seven different spice combinations called Saxon. A little guidance for us nubes would be of help.
I’ve made this twice now… Both times it was great but the second time I put it in the crock pot on high for 4 hrs instead of cooking for 40 mins and it was WAY better!
I made it as the recipe called and the flavor was a little weak. The little you could taste was good but not strong enough. Maybe if the marinade was doubled as others suggests it would be better.
awesome dish! I followed the recipe as is and it was delicious!