Ropa Vieja Shredded Beef

Ropa Vieja Shredded Beef
Ropa Vieja Shredded Beef

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2-3

    lbs lean, boneless beef (flank or skirt steak, brisket or chuck roast)

  • 2

    Tablespoons oil

  • 1

    cup beef broth

  • 1

    (8 ounce) can tomato sauce

  • 1

    small onion, sliced

  • 1

    green bell pepper, seeded finely diced

  • 2

    cloves garlic, finely chopped, or 1 teaspoon garlic powder

  • 1

    (6 ounce) can tomato paste

  • 1

    teaspoon of my taco seasoning

  • 1

    teaspoon ground cumin

  • 1

    teaspoon dry thyme

  • 1

    tablespoon olive oil

  • 1

    tablespoon vinegar (I prefer red wine vinegar here)

Directions

Trim fat from meat if needed. In 5-6 quart Dutch oven or pan, over medium heat, add oil. When oil is shiny add meat and sear on all sides. Slow Cooker Option: At this point in the recipe, you can move the meat remaining ingredients to a slower cooker and finish cooking it on low for 6-8 hours. Add remaining ingredients bring up to a boil. Cover, reduce heat and simmer over low heat until meat is very tender and easily pulled apart; approx. 2 to 2-1/2 hours. Let meat cool enough to tear into shreds using 2 forks. Return meat to pan with juices and cook uncovered until liquid is 80% gone, and meat is still moist. (think shredded brisket in a thin bbq sauce) Use as a meaty main dish, a filling for soft or crispy tacos, enchiladas, & burritos along with your favorite toppings. Also good on a bed of rice, nachos and salads, or along with cornbread and beans. Freezes and reheats well.

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