Slow-Cooker Ropa Vieja
4
Points®
Total time: 8 hr 30 min • Prep: 30 min • Cook: 8 hr • Serves: 12 • Difficulty: Easy
If you thought flank steak was only for thin slicing, you were wrong! Named for the way the beef shreds into strands in the rich sauce, this simple Mexican-inspired recipe will wow guests with its sweet and tangy sauce and rich beef. A quick 30 minutes of prep and long slow cooker time means you can start this in the morning and have it ready for dinner with no extra work. Serving a crowd made super simple, the 12 servings here are a fantastic main with rice to soak up the sauce and roasted corn for a pop of color. You can also make this beef into your taco meat for a twist on a dinnertime favorite. Kids will love the apple sweetness and knowing it is a secret ingredient to their new favorite dish!
Ingredients
Fat-free reduced sodium chicken broth
1½ cup(s)
Apple cider vinegar
¼ cup(s)
Ground cumin
1 Tbsp
Paprika
1 tsp, mild-flavored, preferably smoked paprika
Table salt
1 tsp
Black pepper
½ tsp, freshly ground
Cayenne pepper
¼ tsp, 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 rib(s), medium, thinly sliced
Garlic
3 clove(s), 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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