Slow cooker ropa vieja
Fat-free reduced sodium chicken broth
Apple cider vinegar
1 tsp, mild-flavored, preferably smoked paprika
½ tsp, freshly ground
¼ tsp, or more to taste
Uncooked lean flank steak
3 pound(s), two 1 1/2-lb steaks, trimmed of any fat
Uncooked red onion(s)
2 medium, thinly sliced into rings
Sweet red pepper(s)
2 large, seeded, cored and chopped
2 medium, peeled, cored and shredded through the holes of a box grater
3 rib(s), medium, thinly sliced
3 medium clove(s), minced
½ cup(s), leaves, packed, chopped
- 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.
- Cover and cook on low until the meat is fork-tender, about 8 hours.
- 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.