Slow Cooker Ropa Vieja

 

Slow-Cooker-Ropa-Vieja

Yield :

Serves 6 (serving size: 1 cup steak mixture and 1/2 cup rice)

Total Time :

8 Hours, 30 Minutes

Ingredients :

Cooking spray

1 tablespoon olive oil, divided

1 1/2 pounds flank steak, trimmed

3/4 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

1 cup thinly sliced white onion

1 cup thinly sliced red bell pepper

1 cup thinly sliced green bell pepper

4 garlic cloves, minced

1/3 cup golden raisins

1 cup unsalted beef stock

3 tablespoons unsalted tomato paste

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1 (14.5-ounce) can unsalted fire-roasted diced tomatoes

1/3 cup pimiento-stuffed olives, halved

3 tablespoons chopped fresh cilantro

3 cups hot cooked rice

Preparation :

  1. Coat a 6-quart slow cooker with cooking spray.
  2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Cut steak into quarters. Sprinkle steak evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper; add steak to pan. Cook 4 minutes on each side or until browned. Transfer steak to slow cooker. Add remaining 1 teaspoon oil, onion, bell peppers, and garlic to pan; cook 3 minutes or until slightly softened, stirring occasionally. Stir in raisins; transfer onion mixture to slow cooker.
  3. Combine stock, tomato paste, cumin, oregano, tomatoes, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper in a medium bowl. Pour tomato mixture over steak and vegetables in slow cooker. Cover and cook on LOW for 8 hours and 15 minutes or until steak is very tender.
  4. Remove steak from cooker; shred using 2 forks. Stir steak, olives, and cilantro into sauce. Serve steak mixture over rice.

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