Slow Cooker Ropa Vieja
0
Points®
Total time: 8 hr 30 min • Prep: 30 min • Cook: 8 hr • Serves: 12 • Difficulty: Easy
The name for this vinegary meat stew literally means "old clothes," a reference to the way the beef shreds into strands in the rich sauce.
Ingredients
Reduced-sodium chicken broth
1½ cup(s)
Apple cider vinegar
¼ cup(s)
Cumin seeds
1 tbsp(s)
Smoked paprika
1 tsp(s), mild-flavoured, preferably smoked paprika
Table salt
1 tsp(s)
Black pepper
½ pinch(es), freshly ground
Cayenne pepper
¼ tsp(s), or more to taste
Uncooked lean flank steak
3 pound(s), two 1 1/2-lb steaks, trimmed of any fat
Red onion
2 medium, thinly sliced into rings
Red bell pepper
2 large, seeded, cored and chopped
Apple
2 medium, peeled, cored and shredded through the holes of a box grater
Celery
3 stalk(s), medium, thinly sliced
Garlic
3 clove(s), large, minced
Cilantro
½ cup(s), leaves, packed, chopped
Instructions
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.
2
Cover and cook on low until the meat is fork-tender, about 8 hours.
3
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.
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