Ropa Vieja

By ezunich

Ingredients

• 3 tbs oil
• 2 onion, halved and sliced thin
• 2 red bell peppers, stemmed, seeded, and sliced into 1/2 inch wide strips
• 1/4 cup tomato paste
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 1/2 tsp dried oregano
• salt and pepper
• 1/2 cup dry white wine
• 2 tbs soy sauce
• 2 bay leaves
• 1 (2lb) flank steak, trimmed and cut crosswise against grain into 4 equal pieces
• 3/4 cup pitted green lives, sliced
• 1 tbs distilled white vinegar

Details

Servings 4

Preparation

Step 1

1. Heat oil in 12 inch skillet over medium high heat until simmering. Add onions and bell peppers and cook, covered until softened and spotty brown, 8-10 minutes, stirring occasionally. 2. Push vegetables to sides of skillet. Add tomato paste, garlic, cumin, oregano and 1/2 tsp salt to center and cook until fragrant, about 1 minute. Stir vegetables into tomato paste mixtures. Add wine and cook until nearly evaporated, about 2 minutes. Transfer vegetable mixtures, soy sauce and bay leaves to slow cooker. season steak with salt and pepper and nestle into vegetable mixture. Cover and cook until meat is very tender 6-7 hours on low or 5-6 hours on high. 3. Transfer steak to cutting board. Discard bay leaves. Using 2 forks, shred steak into bite size pieces, then return it to slow cooker. Stir in olives and vinegar. Season with salt and pepper to taste.