Name: Slow-Cooked Ropa Vieja
Prep time: 35 min
Cook time: 35 min
Yield: 6
Ingredients: 1 beef flank steak (2 pounds) -; 1/2 teaspoon salt -; 1/2 teaspoon pepper -; 2 cups beef broth -; 1/2 cup dry vermouth -; 1/2 cup dry red wine or additional beef broth -; 1 can (6 ounces) tomato paste -; 1 large onion, thinly sliced -; 1 large carrot, sliced -; 1 small sweet red pepper, thinly sliced -; 1 cubanelle or mild banana pepper, thinly sliced -; 3 sprigs fresh oregano -; Hot cooked rice -; Optional: Additional fresh oregano, lime wedges and sliced green olives with pimientos -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Slow-Cooked Ropa Vieja

1. 1 beef flank steak (2 pounds) -

2. 1/2 teaspoon salt -

3. 1/2 teaspoon pepper -

4. 2 cups beef broth -

5. 1/2 cup dry vermouth -

6. 1/2 cup dry red wine or additional beef broth -

7. 1 can (6 ounces) tomato paste -

8. 1 large onion, thinly sliced -

9. 1 large carrot, sliced -

10. 1 small sweet red pepper, thinly sliced -

11. 1 cubanelle or mild banana pepper, thinly sliced -

12. 3 sprigs fresh oregano -

13. Hot cooked rice -

14. Optional: Additional fresh oregano, lime wedges and sliced green olives with pimientos -

How to cook deliciously - Slow-Cooked Ropa Vieja

1. Stage

Cut steak into 6 pieces; sprinkle with salt and pepper. Heat a large skillet over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-qt. slow cooker. Add broth, vermouth, wine and tomato paste to pan. Cook 2-3 minutes, stirring to loosen browned bits from pan. Pour over meat.

2. Stage

Top with onion, carrot, red pepper, cubanelle pepper and oregano. Cook, covered, on low until meat is tender, 8-10 hours. Remove oregano sprigs; discard. Remove meat; shred with 2 forks. Return to slow cooker; heat through. Serve with rice and, if desired, additional oregano, lime wedges and green olives.