Ropa Vieja

By ezunich

Ingredients

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

Details

Servings 4

Preparation

Step 1

Heat oil in skillet over medium high heat until shimmering. Add onions and bell peppers and cook, covered until softened and spotty brown, 8-10 minutes, stirring occasionally. Push vegetables to sides of skillets. Add tomato past, garlic, cumin, oregano and 1/2 tsp salt to center and cook until fragrant, about 1 minutes. Stir vegetables into tomato paste mixture. Add wine and cook until nearly evaporated, about 2 minutes. Transfer vegetable mixture, 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 on high. Transfer steak to cutting board. Discard bay leaves. Using 2 forks, shred steak into bite size pieces, then return to slow cook. Stir in olives and vinegar. Season with salt and pepper. Serve.