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
  1. Lightly coat a large pot with a few spritzes of olive oil; heat over high heat.
  2. Brown the meat on all sides, approximately 5 minutes.
  3. Transfer the meat to a plate and set aside.
  4. Spritz the pot again; heat over medium-high heat.
  5. Add the onions, peppers, and garlic; stir until they begin to brown.
  6. Add the vinegar; stir, scarping up any brown bits from the bottom of the pan.
  7. Add the broth and diced tomatoes.
  8. Bring to a boil.
  9. Add the bay leaves, cumin, jalapenos, and tomato paste, stirring until all the ingredients are blended.
  10. Return the steak to the pot.
  11. Bring the mixture back up to a boil, cover; lower the heat and simmer until the meat is very tender, about 2½ hours.
  12. When the meat is tender, shred gently with a fork.
  13. Remove and discard the bay leaves before serving.
Recipe by Fat Flush at https://fatflush.com/cuban-ropa-vieja-stove-or-slow-cooker/