Slow Cooker Ropa Vieja (Weight Watchers)

By Unblond1

Ingredients

• 1 1/2 cup(s) fat-free, reduced-sodium chicken broth
• 1/4 cup(s) apple cider vinegar
• 1 Tbsp ground cumin
• 1 tsp paprika, mild-flavored, preferably smoked paprika
• 1 tsp table salt
• 1/2 tsp black pepper, fresh ground
• 1/4 tsp cayenne pepper, or more to taste
• 3 pound(s) raw lean flank steak, two 1 1/2-lb steaks, trimmed of any fat
• 2 medium red onion(s), thinly sliced into rings
• 2 large sweet red pepper(s), seeded, cored and chopped
• 2 medium apple(s), peeled, cored and shredded through the holes of a box grater
• 3 medium stalk(s) celery, thinly sliced
• 3 medium garlic clove(s), minced
• 1/2 cup(s) cilantro, leaves, packed, chopped

Details

Servings 12

Preparation

Step 1

Whisk the broth, vinegar, cumin, paprika, salt, black pepper and cayenne in a 5- or 6-quart slow cooker. Submerge the meat, then add the onions, red peppers, apples, celery and garlic, making sure the vegetables are under, between, 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. Yields about 1 1/4 cups per serving.