Slow Cooker Ropa Vieja

SLOW COOKER ROPA VIEJA

Serves 6 to 8.  

This classic Cuban Creole dish combines shredded beef with bell peppers and onions in a flavorful sauce. We slightly prefer skirt steak to flank steak because it has a more tender texture, but it can be difficult to find. Serve with rice.

INGREDIENTS

Meat
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
Peppers and Sauce
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

INSTRUCTIONS

1. 1. FOR THE MEAT: Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the onions, tomato paste, garlic, and 1/4 teaspoon salt and cook, stirring often, until softened and lightly browned, 8 to 10 minutes. Stir in the water, scraping up any browned bits.
2. 2. Transfer the mixture to the slow cooker and stir in the soy sauce and bay leaves until evenly combined. Season the meat with salt and pepper and nestle it in the slow cooker. Cover and cook, either on low or high, until the meat is tender, 9 to 11 hours on low or 5 to 7 hours on high.
3. 3. Transfer the meat to a platter and cool slightly. Using 2 forks, shred the meat into small pieces, discarding any fat. Let the cooking liquid settle for 5 minutes, then gently tilt the slow cooker and remove as much fat as possible from the surface using a large spoon. Measure out and reserve 2 cups of the cooking liquid, discarding any extra liquid.
4. 4. FOR THE PEPPERS AND SAUCE: Pulse the tomatoes with their juice in a food processor until coarsely pureed, about 7 pulses, and set aside. Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the bell peppers, onion, and 1/2 teaspoon salt and cook, stirring often, until the vegetables are softened and lightly browned, 8 to 10 minutes. Stir in the garlic, oregano, and cumin and cook until fragrant, about 1 minute. Stir in the wine, scraping up any browned bits. Stir in the processed tomatoes, olives, and 2 cups reserved cooking liquid from the meat, bring to a simmer, and cook, stirring often, until the peppers are soft and the sauce has thickened slightly, 12 to 15 minutes.
5. 5. Stir in the shredded meat and continue to cook until the meat is heated through and the flavors have combined, about 5 minutes. Stir in the parsley and 1 tablespoon of the vinegar. Season with the remaining 2 tablespoons vinegar, salt, and pepper to taste before serving