Shredded Steak with Peppers, Onions and Tomatoes (Ropa Vieja)

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DELICIOUS!!! I followed the recipe to a T and it got a stamp of approval by my husband who loves ropa vieja and has been eating since he was a child..Brownie points for me!!! It is delicious with Patacones and guacamole..yumm

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I love this! I don't use the lemon, and have always used red pepper instead of achoite powder because I can't find it, but otherwise follow it, and always love it! We like it with rice pilaf best.

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So Good! Ive made it a few times already and Im impressed each time = I made it in the crock pot and cooked on low for several hours. I also used more crushed tomatoes and tomato paste than recipe calls for and it makes it a little saucier, which I love..

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Simply deliciosa!!!!

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This is an amazing recipe, I made it 2 years a go for Chrismas and I have the request from my family to do it again this year, thank you Ingrid for such a great dish.

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I added some sliced olives and red wine. Tasty!

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I put the meat in the crockpot for 6 hours, it didn't have much flavor in the beginning. I added all the seasons again on the vegtables and the meat. After you shread the meat you need to fry it in the pan with oil to get brown. That's the real dish a little fried. Not sure if I'll make it again. I will get it from the restaurant.

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I would give this recipe 14 stars if I could! It was extraordinarily delicious and very easy to make. I cut the recipe in half, skipped the achoite powder (not available in my area, and cut back a little on the beer since I didn't have enough room in the bowl for the marinade. I let it sit in the fridge for about an hour and a half before slow cooking. For side dishes I used Ingrid's rice and beans recipe (SO GOOD and her mango and red cabbage slaw, also excellent. These three dishes made for a successful dinner party!

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This looks really good. I'm not a beer lover and have kids. Does the beer cook out? Can I use beer stock? I ran to the supermarket to get the Flank steak now I'm wondering what I'm going to use either the beer or stock. Any suggestions.

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Prepared for our "gourmet club" and everyone loved it. Used Corona light (4 bottles and Miller chill (2 bottles for a little lime kick in the marinade. I used store bought Adobo seasoning. I didn't realize there were many varieties of this seasoning. Bought the one with the yellow cap, which seemed the closest to the ingredients in home made Adobo, then added some parsley flakes. I did use a slow cooker, cooking meat approx. 7 hours on AUTO setting. Meat was just right for shredding. I prepared the vegetables on the stove and combined all in the slow cooker for another hour or so. A bit salty, but delicious. Everyone wanted the recipe. THANKS for helping me look good.