Cuban Ropa Vieja (Stove or Slow Cooker)
- 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
- 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.
Recipe by Fat Flush at https://fatflush.com/cuban-ropa-vieja-stove-or-slow-cooker/
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