Slow Cooker Ropa Vieja - Beef Recipes - LGCM

Ingredients

• The meat is traditionally beef flank steak, but as you’ll see below, there are a few substitutions you could make.
• For tomatoes, we use diced, fire roasted tomatoes. You can use plain diced tomatoes as well.
• The sofrito needs bell peppers, onions, and garlic.
• Pork shoulder will shred nicely and work well for this recipe.
• Lamb shoulder was often used in Cuba during times beef was scarce and will bring a bit bolder flavor to the meat portion of the dish.
• Chicken thighs or a whole chicken will also work for this recipe if you prefer poultry.
• Season and sear the flank steak in your Dutch oven.
• Remove the meat, add in all of the other ingredients plus 1 cup chicken broth, then put the meat back on top.
• Reduce heat to a simmer, cover, and cook for about 2.5 hours until the meat easily shreds.
• 1 can Fire Roasted Diced Tomatoes (~14 oz can – we like fire roasted for flavor, but normal is fine.)
• 3 Tbsp Ketchup
• 1 Tbsp Apple Cider Vinegar
• 2 clove Garlic (minced)
• 3 Bell Pepper (sliced – you can use the same color or 3 different colors.)
• 1 Onion (sliced)
• 1/4 cup Sliced Pimiento Peppers
• 2 Tbsp Salt
• 1 Tbsp Paprika
• 1 Tbsp Cumin
• 2 tsp Black Pepper
• 1 tsp Cayenne Pepper (omit for less spicy flavor)
• 1 cup Chicken Broth
• 1 Leahy’s Angus Beef Flank Steak (2 – 2.5# size)
• 3 Tbsp Green Olives
• Cilantro
• Lime
• Add all ingredients except flank steak and olives to a 5-6 quart slow cooker, and stir to combine. Place the flank steak on top of the mixture, put the cover on, and cook for 8 hours on low.
• Serve over rice with black beans, and chopped cilantro and fresh squeezed lime juice on top. Enjoy!