Crock pot Ropa Vieja

Photo by Patrie L.

PREP TIME

--

minutes

TOTAL TIME

510

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

510

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cups reduced-sodium chicken broth

  • 1/4

    cup sherry vinegar

  • 2

    stalks celery, thinly sliced

  • 1

    lg onion, chopped

  • 1

    lg red bell pepper, seeded and chopped

  • 3

    cloves garlic, minced

  • 1

    tbsp ground cumin

  • 1

    tsp salt

  • 1/2

    tsp freshly ground black pepper

  • 3

    lbs flank steak, trimmed of fat, each steak cut into thirds

  • 1/2

    cup packed fresh cilantro leaves, chopped

  • 1/2

    cup chopped pickled jalapenos

  • 10

    corn tortillas, heated

Directions

1.) Combine broth, vinegar, celery, onion, bell pepper, garlic, cumin, salt, and pepper in a 6-qt slow cooker. Add beef, submerging it by tucking the vegetables under, over and between the pieces. 2.) Put the lid on and cook on low until the meat is fork-tender about 8 hours. 3.) Transfer the meat to a cutting board; let stand for 10 minutes. Shred the meat with 2 forks and return it to the slow cooker. Stir in cilantro. Garnish with jalapeno and serve warm tortillas on the side.

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