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Slow-Cooker Ropa Vieja

Slow-cooker ropa vieja

4
Points®
Total Time
8 hr 30 min
Prep
30 min
Cook
8 hr
Serves
12
Difficulty
Easy
You want steak that’s fall-apart fork-tender? You’d be wise to cook this tangy Cuban-inspired dish (named for how the beef melts into strands) in the slow cooker. This beef would also make for an amazing taco filling—a nice change from ground meat.

Ingredients

Fat-free reduced sodium chicken broth

1½ cup(s)

Apple cider vinegar

¼ cup(s)

Ground cumin

1 Tbsp

Paprika

1 tsp, preferably smoked

Table salt

1 tsp

Black pepper

½ tsp

Cayenne pepper

¼ tsp

Uncooked lean and trimmed beef flank steak

3 pound(s), (2 [1½-pound] flank steaks)

Red onion

2 medium, thinly sliced into rings

Bell pepper

2 item(s), medium, red, seeded, cored, and chopped

Apple

2 medium, peeled, cored, and shredded using the large holes of a box grater

Celery

3 rib(s), medium, thinly sliced

Garlic

3 clove(s), finely chopped

Cilantro

½ cup(s), packed leaves, chopped

Instructions

  1. In a 5-or 6-quart slow cooker, whisk the stock, vinegar, cumin, paprika, salt, black pepper, and cayenne. Add the steaks, onions, bell peppers, apples, celery, and garlic, distributing the vegetables and apples under, between, and over the steaks. Cover and cook on Low until the beef is fork-tender, about 8 hours.
  2. Transfer the beef to a cutting board and let rest for 10 minutes. Using 2 forks, shred the beef along the grain. Return the beef to the slow cooker and stir in the cilantro. (The beef and sauce can be kept on the Warm setting for up to 4 hours.)
  3. Serving size: about 1¼ cups

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