Slow-Cooker Ropa Vieja

Total Time:
8 hr 15 min
Prep:
15 min
Cook:
8 hr

Yield:
4 servings
Level:
Easy

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

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.

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.

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

Photograph by Antonis Achilleos


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    This recipe is featured in:

    Slow-Cooker Meals