Cuban Ropa Vieja Flatbread (Crockpot)

By á-178825

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

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

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.