Ropa Vieja II - Slow Cooker

The contents of the slow cooker will look dry at the start, but the ingredients will release moisture after a couple of hours of cooking. Serve with white rice
Ropa Vieja II - Slow Cooker
Ropa Vieja II - Slow Cooker

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    Tbsp vegetable oil

  • 2

    onions, 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

    Tbsp 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

    Tbsp distilled white vinegar

Directions

1. Heat oil in a 12 inch nonstick 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. 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 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 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 the slow cooker. Stir in olives and vinegar. Season with salt and pepper to taste, and serve.

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