Slow-Cooker Ropa Vieja

Name: Slow-Cooker Ropa Vieja
Yield: Serves 6 to 8
Cuisine: Europe, Spanish & Portuguese
Ingredients: 2 tablespoons, vegetable oil; 2 , medium onions, minced; 1/4 cup, tomato paste; 2 , medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons); , Salt; 2 1/2 cups, water; 1/4 cup, soy sauce; 2 , bay leaves; 2 1/2 pounds, skirt steak or flank steak, cut into 3-inch pieces (see note); , Ground black pepper; 1 (14.5-ounce) can, diced tomatoes; 2 tablespoons, vegetable oil; 2 , large red bell peppers, stemmed, seeded, and sliced into thin strips; 2 , large green bell peppers, stemmed, seeded, and sliced into thin strips; 1 , medium onion, halved and sliced thin; , Salt; 3 , medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon); 1 teaspoon, dried oregano; 3/4 teaspoon, ground cumin; 1/2 cup, dry white wine; 1/2 cup, pimento stuffed green olives, rinsed and halved; 2 tablespoons, minced fresh parsley leaves; 1 - 3 tablespoons, white wine vinegar; , Ground black pepper

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This classic Cuban Creole dish combines shredded beef with bell peppers and onions in a flavorful sauce.

SERVES6 to 8

WHY THIS RECIPE WORKS

For our slow-cooker ropa vieja recipe, we settled on skirt steak, which we found to be more tender and succulent than beef brisket. We simply braised the beef in the slow cooker and then used this highly concentrated braising liquid as our ...

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