Ropa Vieja
By chbounds
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Ingredients
- Cooking Spray
- 1 T. Olive oil, divided
- 1 1/2 lbs. flank steak
- 3/4 tsp. kosher salt divided
- 1/2 tsp. freshly ground black pepper, divided
- 1 c. thinly sliced white onion
- 1 c. thinly sliced red bell pepper
- 1 c. thinly sliced green bell pepper
- 4 garlic cloves, minced
- 1/3 c. golden raisins
- 1 c. unsalted beef stock
- 3 T. tomato paste
- 1 tsp. ground cumin
- 1/2 tsp. dried oregano
- 1 (14.5-ounce) can fire-roasted diced tomatoes (I use Rotel)
- 1/3 c. pimiento-stuffed olives, halved (optional). I leave them out.
- 3 T. chopped fresh cilantro
- 3 c. hot cooked rice
Details
Preparation
Step 1
1. Coat a 6 qt. slow cooker with cooking spray.
2. Heat 2 tsp. olive oil in a large nonstick skillet over medium-high heat. Cut steak into quarters. Sprinkle steak evenly with 1/4 tsp. salt and 1/4 tsp. black pepper; add steak to pan. Cook 4 minutes on each side or until browned. Transfer steak to slow cooker. Add remaining 1 tsp. oil, onion, bell peppers, and garlic to pan; cook 3 minutes or until slightly softened, stirring occasionally. Stir in raisins; transfer onion mixture to slow cooker.
3. Combine stock, tomato paste, cumin, oregano, tomatoes, remaining 1/2 tsp. salt, and remaining 1/4 tsp. black pepper in a medium bowl. Pour tomato mixture over steak and vegetables in slow cooker. Cover and cook on LOW for 8 hours and 15 minutes or until steak is tender.
4. Remove steak from cooker and shred using 2 forks. Stir steak, cilantro and olives (if using) back into slow cooker. Serve over rice.
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