Slow-Cooker Ropa Vieja
5
Points®
Total time: 8 hr 30 min • Prep: 30 min • Cook: 8 hr • Serves: 12 • 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. This beef would also make for an amazing taco filling—a nice change from ground meat.
Ingredients
Fat-free reduced sodium chicken broth
1.5 cup(s)
Apple cider vinegar
0.25 cup(s)
Ground cumin
1 Tbsp
Paprika
1 tsp
Table salt
1 tsp
Black pepper
0.5 tsp
Cayenne pepper
0.25 tsp
Uncooked lean and trimmed beef flank steak
3 pound(s)
Uncooked red onion(s)
2 medium
Bell pepper(s)
2 item(s), medium
Fresh apple(s)
2 medium
Celery
3 rib(s), medium
Garlic
3 medium clove(s)
Cilantro
0.5 cup(s)
Instructions
1
In a 5-or 6-quart slow cooker, whisk the stock, vinegar, cumin, paprika, salt, black pepper, and cayenne. Add the steaks, onions, bell peppers, apples, celery, and garlic, distributing the vegetables and apples under, between, and over the steaks. Cover and cook on Low until the beef is fork-tender, about 8 hours.
2
Transfer the beef to a cutting board and let rest for 10 minutes. Using 2 forks, shred the beef along the grain. Return the beef to the slow cooker and stir in the cilantro. (The beef and sauce can be kept on the Warm setting for up to 4 hours.)
3
Serving size: about 1¼ cups
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