Slow-cooker ropa vieja
4
Points®
Total time: 4 hr 45 min • Prep: 15 min • Cook: 4 hr 30 min • Serves: 6 • Difficulty: Easy
You want steak that’s fall-apart fork-tender? You’d be wise to cook this tangy Cuban-inspired dish (named for how the beef melts into strands) in the slow cooker.
Ingredients
Beef Braising Steak, Lean, raw
800 g
Plain White Flour
1 tablespoon(s), level
Calorie controlled cooking spray
4 spray(s)
Beef stock cube(s)
1 cube(s), 400ml
Vinegar, All Types
60 ml, apple cider
Ground Cumin
1 tablespoon(s), level
Paprika
1 teaspoon(s), level, smoked
Cayenne Pepper
¼ teaspoon(s), level
Onion
1 medium, thinly sliced
Red pepper
2 medium, deseeded and sliced
Apple
2 medium, grated
Celery, Raw
2 stick(s), thinly sliced
Garlic
2 clove(s), finely chopped
Coriander, fresh
2 tablespoon(s), finely chopped to garnish
Brown rice, boiled
480 g
Instructions
1
Place the beef in a bowl and coat with the flour and season with salt and pepper. Mist a casserole with cooking spray and place over a medium-high heat. Add the beef and cook for 5 minutes, until the beef is browned. Transfer the meat to the slow cooker.
2
Add in the remaining ingredients, (apart from the coriander) to the slow cooker and stir to combine. Cover and cook on High for 4.5 hours, until the beef is fork tender. You should be able to break up the meat with a spoon, once it is ready.
3
Divide between 4 bowls and serve with the brown rice and garnish with the coriander.
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