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Cuban Ropa Vieja Flatbread (Crockpot)

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Tender slow cooked beef is the star to this flatbread. 6-8 hrs on low in crockpot.

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Ingredients

  • 2-3 lb flap or flank steak
  • 1 green bell pepper, sliced into strips
  • 1 Spanish onion, sliced into strips
  • 4 cloves garlic, peeled & smashed
  • 2 t salt
  • 2 t coarse black pepper
  • 1/2 t cumin
  • 1/2 c red wine vinegar
  • 1 can beef broth
  • Ropa Verja Sauce
  • Green bell pepper, garlic & onion from the crockpot
  • 3 T EVOO
  • 2 c beef broth
  • 6 oz can tomato sauce
  • 8 oz can tomato paste
  • 1 t dried oregano
  • Salt & pepper to taste
  • Flatbread
  • 1 whole package flatbread
  • 1 c shredded mozzarella cheese
  • 2 t dried oregano
  • Ropa Vieja
  • 1/2 green bell pepper sliced into thin strips

Details

Preparation

Step 1

Place all ingredients for steak in crockpot in order. Add beef broth to just cover the steak. Set on low & cook 6-8 hrs. When meat is fork tender, remove from crockpot & finely shred into separate dish.

Ropa Verja Sauce: Remove onion, garlic & peppers from slow cooker with slotted spoon. Heat oil over med heat in Lg frying pan & sauté vegetables removed from slow cooker. Add tomato sauce, tomato paste & beef broth. Add shredded beef to the tomato mixture & cook approximately 20 min, stirring occasionally.

Flatbread: Preheat oven to 375. Place flatbreads on cookie sheet. Top with shredded mozzarella cheese & sprinkle with oregano. Place cooked Ropa Veija evenly over cheese. Place thin slices of green bell pepper over the Ropa Vieja. Cook for 10 min. Serve immediately.

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