Slow-Cooker Ropa Vieja (Cuban dish)

Meal Type

Cuisine

Featured in the Honolulu Star-Advertiser on April 4, 2018.

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)
3/4 teaspoon kosher salt
1 1/2 pounds skirt steak or flank steak
2 bell peppers (1 red and 1 green each), sliced 1/2-inch thick
1 small onion, thinly sliced
3 tablespoons chopped pimiento-stuffed green olives, plus 1 tablespoon brine from jar

In a 6 quart slow cooker, combine tomatoes, ketchup, vinegar, garlic, cumin, jalapeno and salt.
Add steak, bell peppers and onion; toss to coat.
Cover and cook on low, undisturbed, for 8 hours.
Uncover and skim off any excess fat.
Coarsely shred the meat with 2 forks, then stir in olives and olive brine.
Serve over rice.

Serves 4.

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