Friday, June 23, 2017
Slow Cooker Ropa Vieja
This tasty dish comes together very nicely in a slow cooker. Start by cooking some red bell peppers and onions in a skillet until soft. Then you push the veggies aside and add a mixture of tomato paste, garlic, cumin, oregano, and salt. You then add some white wine to the mixture. Once the wine has evaporated pour the sauce into the slow cooker. Add some soy sauce and bay leaves. Next nestle the flank steak into the veggies. Cook on low for about 6-7 hours. When the meat is done, shred the meat, return to the slow cooker and add some sliced olives and vinegar. Stir - season with salt and pepper if needed and serve over rice.
Your family will have a very tasty and satisfying meal that was easy to prepare.
Slow-Cooker Ropa Vieja
From Cook's Country Magazine
3 tablespoons vegetable oil
2 onions, halved and sliced thin
2 red bell peppers, stemmed, seeded, and sliced into 1/2-inch-wide strips
1/4 cup tomato paste
4 garlic cloves,minced
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
Salt and pepper
1/2 cup dry white wine
2 tablespoons soy sauce
2 bay leaves
1 (2-pound) flank steak, trimmed and cut crosswise against grain into 4 equal pieces
3/4 cup pitted green olives, sliced
1 tablespoon distilled white vinegar
1. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onions and bell peppers and cook, covered, until softened and spotty brown, 8 to 10 minutes, stirring occasionally.
2. Push vegetables to sides of skillet. Add tomato paste, garlic, cumin, oregano, and 1/2 teaspoon salt to enter and cook until fragrant, about 1 minute. Stir vegetables into tomato paste mixture. Add wine and cook until nearly evaporated, about 2 minutes. Transfer vegetable mixture, soy sauce, and bay leaves to slow cooker. Season steak with salt and pepper and nestle into vegetable mixture. Cover and cook until meat is very tender, 6 to 7 hours on low or 5 to 6 hours on high.
3. Transfer steak to cutting board. Discard bay leaves. Using 2 forks, shred steak into bite-size pieces, then return it to slow cooker. Stir in olives and vinegar. Season with salt and pepper. Serve over cooked rice.
Serves 4 to 6