Cuban Ropa Vieja

By Malooga

This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side.

Ingredients

• 1 tablespoon vegetable oil
• 2 pounds beef flank steak
• 1 cup beef broth
• 1 can (8 ounce) tomato sauce
• 1 small onion, sliced
• 1 green bell pepper, seeded and sliced into strips
• 2 cloves garlic, chopped
• 1 can (6 ounce) tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon fresh cilantro, chopped
• 1 tablespoon olive oil
• 1 tablespoon white vinegar

Details

Servings 6
Preparation time 15mins
Cooking time 255mins
Adapted from allrecipes.com

Preparation

Step 1

Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.

Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours.

When ready to serve, shred meat and serve with tortillas or rice.