Slow-Cooker Ropa Vieja (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 4 |
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Ingredients:
1 15 -ounce can crushed tomatoes |
3 tablespoons ketchup |
1 tablespoon apple cider vinegar |
2 cloves garlic, minced |
1 1/2 teaspoons ground cumin |
1 jalapeno pepper, thinly sliced (with seeds) |
kosher salt |
1 1/2 pounds skirt steak or flank steak |
2 bell peppers (1 red, 1 green), sliced 1/2 inch thick |
1 small onion, thinly sliced |
3 tablespoons chopped pimiento-stuffed green olives, plus 1 tablespoon brine from the jar |
cooked white rice, for serving |
Directions:
1. Combine the tomatoes, ketchup, vinegar, garlic, cumin, jalapeno and 3/4 teaspoon salt in a 5-to-6-quart slow cooker. Add the steak, bell peppers and onion and toss to coat. Cover and cook on low, undisturbed, 8 hours.
2. Uncover and skim off any excess fat. Coarsely shred the meat with 2 forks, then stir in the olives and olive brine. Serve over rice.
3. Per serving: Calories 464; Fat 16 g (Saturated 6 g); Cholesterol 83 mg; Sodium 837 mg; Carbohydrate 39 g; Fiber 4 g; Protein 38 g
4. Photograph by Antonis Achilleos
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