Cuban Ropa Vieja
| Ingredients
1 tablespoon vegetable oil 2 pounds beef flank steak 1 cup beef broth 1 (8 ounce) can tomato sauce 1 small onion, sliced Onions Red Fresh 1 green bell pepper, seeded and sliced into strips 2 cloves garlic, chopped 1 (6 ounce) can tomato paste 1 teaspoon ground cumin 1 teaspoon chopped fresh cilantro 1 tablespoon olive oil 1 tablespoon white vinegar Prep 15 m Cook 4 h |
Directions
Heat vegetable oil in a
large skillet over medium-high heat. Brown the flank steak on each side, about 4
minutes per side.
Transfer beef to a slow cooker. Pour in the beef broth and
tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin,
cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on
High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat
and serve with tortillas or rice.
Email me at tom@duryea.org