Makes about 8 (2-cup) servings
Cuban Ropa Vieja (Stove or Slow Cooker)
Recipe type: Entree
Ingredients
- Olive oil spray
- 2½ pounds flank steak, cut crosswise into three pieces
- 2 large onions, sliced thinly
- 2 bell peppers (any color), sliced thinly and seeded
- 3 garlic cloves, minced
- 2 tablespoons apple cider vinegar
- 2 cups beef broth
- 1 (14-ounce) can diced tomatoes
- 2 bay leaves
- 2 tablespoons ground cumin
- 1-2 jalapenos, chopped
- 2 tablespoons tomato paste
Instructions
- Lightly coat a large pot with a few spritzes of olive oil; heat over high heat.
- Brown the meat on all sides, approximately 5 minutes.
- Transfer the meat to a plate and set aside.
- Spritz the pot again; heat over medium-high heat.
- Add the onions, peppers, and garlic; stir until they begin to brown.
- Add the vinegar; stir, scarping up any brown bits from the bottom of the pan.
- Add the broth and diced tomatoes.
- Bring to a boil.
- Add the bay leaves, cumin, jalapenos, and tomato paste, stirring until all the ingredients are blended.
- Return the steak to the pot.
- Bring the mixture back up to a boil, cover; lower the heat and simmer until the meat is very tender, about 2½ hours.
- When the meat is tender, shred gently with a fork.
- Remove and discard the bay leaves before serving.
Make your own Beef Broth using our recipe!
To prepare in the slow cooker:
1. Lightly coat a large saute pan with a spritz of olive oil; heat over high heat.
2. Brown the meat on all sides, about 5 minutes; transfer the meat to the slow cooker.
3. Add the remaining ingredients.
4. Cook on low for about 6 hours, or until the meat is tender.
5. When the meat is cooked and tender, shred gently with a fork.
6. Remove and discard the bay leaves before serving.
*Note: Remember to include ingredients when calculating daily intake allowances.
