Ropa Vieja

By JAmero4702

Ingredients

• 3 3 3 Tbs vegetable oil
• 2 2 2 onions, halved and sliced thin
• 2 2 1/2 red bell peppers, stemmed, seeded, and cut into 1/2 inch wide strips
• 1/4 1/4 1/4 cup tomato paste
• 4 4 4 garlic cloves, minced
• 2 2 2 tsp cumin
• 1 1/2 1 1/2 1/2 tsp dried oregano
• Salt and Pepper
• 1/2 1/2 1/2 cup dry white wine
• 2 2 2 Tbs soy sauce
• 2 2 2 bay leaves
• 1 1 4 (2lb.) flank steak, trimmed and cut crosswise against the grain into 4 equal pieces
• 3/4 3/4 3/4 cup pitted large brine-cured green olives, sliced
• Distilled white vinegar

Details

Servings 4
Cooking time 300mins

Preparation

Step 1

1. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onions and peppers, cover, and cook, stirring occasionally, until softened and spotty brown, 8 to 10 minutes.

2. Push vegetables to sides of skillet. Add tomato paste, garlic, cumin, oregano, and 1/2 tsp salt to center of skillet and cook, uncovered, until fragrant, about 1 minute. Stir tomato paste mixture into vegetables. Stir in wine and cook until nearly evaporated, about 2 minutes, transfer to slow cooker.

3. Stir in soy sauce and bay leaves into slow cooker. Season steak with salt and pepper and nestle into slow cooker. Cover and cook until beef is tender and forks slips easily in and out of meat, 6 to 7 hours on low or 4 to 5 hours on high.

4. Transfer steak to cutting board, let cool slightly, then shred into bite-sized pieces using two forks. Discard bay leaves, Stir bed and olives into slow cooker and let sit until heated through, about 5 minutes. Stir in vinegar and season with salt and pepper to taste. Serve.