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Slow-Cooker Shredded Steak

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Juicy cuts of steak laced with garlic and cumin get cooked slowly with peppers, tomatoes and onions in this rich, comforting dish reminiscent of Cuban ropa vieja.
  • Level: Easy
  • Total: 8 hr 15 min
  • Prep: 15 min
  • Cook: 8 hr
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

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.