Slow Cooker Cuban Ropa Vieja
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- cubanelle peppers, seeded and sliced
- 2 c
- sliced onions
- 2 can(s)
- (8 oz each) tomato sauce
- 1/2 c
- tomato paste
- 1 Tbsp
- each olive oil, cider vinegar, and minced garlic
- 2 tsp
- ground cumin
- bay leaf
- 1 tsp
- boneless chuck steaks (3 lbs)
- 2/3 c
- coarsely chopped alcaparrado (use goya) or 2/3 cup pimiento-stuffed olives plus 2 tbsp chopped capers
- 2/3 c
- chopped cilantro
1Mix all ingredients except steak, alcaparrado and cilantro in a 3 1/2 quart or larger slow-cooker.
2Top with steak; turn steak over to coat with mixture.
3Cover and cook on LOW 8 to 10 hours until steak is very tender.
4Transfer steak to cutting board.
5Remove and discard bay leaf. Tear steak in shreds using two forks. Return shreds to cooker; stir in alcaparrado and chopped cilantro, and serve.