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Ropa Vieja

Inspired by

Next Year in Havana

by Chanel Cleeton

Cook Time:

4 hours

Total Time:

4 hours 15 minutes

Total Time:

  • measuring spoon

  • garlic mincer

  • cutting board

  • knife

  • can opener

  • tongs

  • large skillet

  • slow cooker

  • wooden spoon

  • (2) forks

Ingredients

  • 1 tbsp. vegetable oil

  • 2 lbs. beef flank steak

  • 1 c. beef broth

  • 8 oz. tomato sauce

  • 6 oz. tomato paste

  • 1 green bell pepper, seeds removed & sliced

  • 1 small onion, sliced

  • 2 garlic cloves, chopped

  • 1 tsp. ground cumin

  • 1 tsp. cilantro, chopped

  • 1 tbsp. olive oil

  • 1 tbsp. white vinegar

Directions

  1. Heat vegetable oil in large skillet over medium-high heat. Add flank steak and cook until browned, approximately 4 minutes per side.

  2. Transfer steak to slow cooker. Add beef broth, tomato sauce, tomato paste, bell pepper, onion, garlic, cumin, cilantro, olive oil, and vinegar. Stir until blended.

  3. Cover and cook on low for up to 10 hours or on high for 4 hours.

  4. Shred steak with forks while in the slow cooker.

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