Ropa Vieja

By chbounds

Ingredients

• Cooking Spray
• 1 T. Olive oil, divided
• 1 1/2 lbs. flank steak
• 3/4 tsp. kosher salt divided
• 1/2 tsp. freshly ground black pepper, divided
• 1 c. thinly sliced white onion
• 1 c. thinly sliced red bell pepper
• 1 c. thinly sliced green bell pepper
• 4 garlic cloves, minced
• 1/3 c. golden raisins
• 1 c. unsalted beef stock
• 3 T. tomato paste
• 1 tsp. ground cumin
• 1/2 tsp. dried oregano
• 1 (14.5-ounce) can fire-roasted diced tomatoes (I use Rotel)
• 1/3 c. pimiento-stuffed olives, halved (optional). I leave them out.
• 3 T. chopped fresh cilantro
• 3 c. hot cooked rice

Preparation

Step 1

1. Coat a 6 qt. slow cooker with cooking spray.

2. Heat 2 tsp. olive oil in a large nonstick skillet over medium-high heat. Cut steak into quarters. Sprinkle steak evenly with 1/4 tsp. salt and 1/4 tsp. black pepper; add steak to pan. Cook 4 minutes on each side or until browned. Transfer steak to slow cooker. Add remaining 1 tsp. 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 tsp. salt, and remaining 1/4 tsp. 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 tender.

4. Remove steak from cooker and shred using 2 forks. Stir steak, cilantro and olives (if using) back into slow cooker. Serve over rice.