Slow-Cooker Ropa Vieja (Cuban dish)

Featured in the Honolulu Star-Advertiser on April 4, 2018.

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Ingredients:

Slow-Cooker Ropa Vieja (Cuban dish)

  • 1 (15 ounce) can crushed tomatoes
  • 3 tablespoons ketchup
  • 1 tablespoon apple cider vinegar
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons ground cumin
  • 1 jalapeno pepper, thinly sliced (with seeds)
  • 3/4 teaspoon kosher salt
  • 1 1/2 pounds skirt steak or flank steak
  • 2 bell peppers (1 red and 1 green each), sliced 1/2-inch thick
  • 1 small onion, thinly sliced
  • 3 tablespoons chopped pimiento-stuffed green olives, plus 1 tablespoon brine from jar

Directions:

In a 6 quart slow cooker, combine tomatoes, ketchup, vinegar, garlic, cumin, jalapeno and salt. Add steak, bell peppers and onion; toss to coat. Cover and cook on low, undisturbed, for 8 hours. Uncover and skim off any excess fat. Coarsely shred the meat with 2 forks, then stir in olives and olive brine. Serve over rice. Serves 4.

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