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Cuban Ropa Vieja (Stove or Slow Cooker)

Print Recipe
Course: Entree
Ingredients Method

Ingredients
  

  • Olive oil spray
  • 2 1/2 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

Method
 

  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 2 1/2 hours.
  12. When the meat is tender, shred gently with a fork.
  13. Remove and discard the bay leaves before serving.