Crockpot Cuban Ropa Vieja Recipe

Served w/ white rice, yuca, fried plantains, and sliced avocado, this is one of my favorite Cuban dishes!  This meat mixture can also be stuffed into empanadas!  

The Meat:

1 ½ – 2 lb. flank steak

½ green pepper, sliced into strips

½ Spanish onion, sliced into strips

2 cloves garlic, peeled and smashed

2 tsp. Salt

2 tsp. Coarse Black Pepper

1/2 tsp. cumin

½ cup red wine

1) Put all these ingredients into the crockpot in order. Add water to just cover the steak.

2) Set it on low and cook for 6 to 8 hours.

When the meat is very tender (comes apart with a fork), remove from the crockpot and finely shred it into a separate dish.

The Sauce:

The pepper, garlic, and onion from the crockpot

3 Tbsp. Olive oil

2 cups beef broth

1 small can tomato sauce

1 small can tomato paste

1 tsp. oregano

Salt and pepper to taste

With a slotted spoon, remove the onion, garlic and peppers from the crockpot and sauté in a large frying pan. Add the tomato sauce, tomato paste and beef broth.

Add the shredded beef to the tomato mixture and cook together for about 20 minutes, stirring occasionally.  Serve over white rice.