Slow Cooker Ropa Viejo
Fat-free reduced sodium chicken broth
Apple cider vinegar
1 tsp, preferably smoked paprika
Uncooked lean and trimmed beef flank steak
3 pound(s), (Two 1 1/2-pound flank steaks)
Uncooked red onion(s)
2 medium, thinly sliced into rings
Uncooked bell pepper(s)
2 item(s), medium, red, seeded, cored and chopped
2 medium, peeled, cored and shredded
3 rib(s), medium, thinly sliced
3 medium clove(s), minced
½ cup(s), packed leaves, chopped
- 1. Whisk the broth, vinegar, cumin, paprika, salt, pepper and cayenne in a 5- or 6-quart slow cooker. Submerge the meat, then add the onions, bell 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.