Ropa Vieja

By á-47

Ingredients

• 1 1/2 cups chicken broth
• 1/4 cup apple cider vinegar
• 1 Tbsp. cumin seed
• 1 tea. smoked paprika
• 1 tea. salt
• 1/2 tea. pepper
• 1/4 tea. cayenne pepper, or more to taste
• 3 lbs. lean flank steak (two 1 1/2# steaks, trimmed of any fat)
• 2 medium red onions, thinly sliced into rings
• 2 large sweet red peppers, seeded, cored and chopped
• 2 medium apples, peeled, cored and shredded through the holes of a box grater
• 3 stalks celery, thinly sliced
• 3 coveers garlic, minced
• 1/2 cup cilantro leaves, packed and chopped

Preparation

Step 1

Whisk broth, vinegar, cumin, paprika, salt, pepper and cayenne in a 5 or 6 qt. slow cooker. Submerge the meat, then add the onions, red peppers, applies, celery and garlic, making sure the vegetables are under, betwee, and over the steaks.

Cover and cook on low until the meat is fork-tender, about 8 hours.

Transfer the meat to a cutting board, set aside for 10 minutes. Shred the meat with two forks, pulling it into strands along the grain. Return to the slow cooker; stir in cilantro. Set the slow cooker on warm and serve within 4 hours.