Slow-cooker ropa vieja

Name: Slow-cooker ropa vieja
Prep time: 30 min
Cook time: 480 min
Total time: 510 min
Yield: 12 servings
Ingredients: 1.5 cup(s) Fat-free reduced sodium chicken broth; 0.25 cup(s) Apple cider vinegar; 1 Tbsp Ground cumin; 1 tsp Paprika preferably smoked; 1 tsp Table salt; 0.5 tsp Black pepper; 0.25 tsp Cayenne pepper; 3 pound(s) Uncooked lean and trimmed beef flank steak (2 [1½-pound] flank steaks); 2 medium Red onion thinly sliced into rings; 2 item(s), medium Bell pepper red, seeded, cored, and chopped; 2 medium Apple peeled, cored, and shredded using the large holes of a box grater; 3 rib(s), medium Celery thinly sliced; 3 clove(s) Garlic finely chopped; 0.5 cup(s) Cilantro packed leaves, chopped

Points®

Total Time

8 hr 30 min

Prep

30 min

Cook

8 hr

Serves

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

1½ cup(s)

Apple cider vinegar

¼ cup(s)

Ground cumin

1 Tbsp

Paprika

1 tsp, preferably smoked

Table salt

1 tsp

Black pepper

½ tsp

Cayenne pepper

¼ tsp

Uncooked lean and trimmed beef flank steak

3 pound(s), (2 [1½-pound] flank steaks)

Red onion

2 medium, thinly sliced into rings

Bell pepper

2 item(s), medium, red, seeded, cored, and chopped

Apple

2 medium, peeled, cored, and shredded using the large holes of a box grater

Celery

3 rib(s), medium, thinly sliced

Garlic

3 clove(s), finely chopped

Cilantro

½ cup(s), packed leaves, chopped

Instructions

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.
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.)
Serving size: about 1¼ cups

Slow-cooker ropa vieja

Ingredients

Instructions

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