Crockpot Cuban Ropa Vieja
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Crockpot Cuban Ropa Vieja
| Thu, 04-21-2005 - 6:57pm |
Cuban Ropa Vieja
This is great shredded beef served on tortillas or over
rice. Add sour cream, cheese, and fresh cilantro on the
side. Prep Time: approx. 15 Minutes. Cook Time: approx. 4
Hours . Ready in: approx. 4 Hours 15 Minutes. Makes 6
servings.
Printed from Allrecipes, Submitted by MASTER815K
1 tablespoon vegetable oil
2 pounds beef flank steak
1 cup beef broth
1 (8 ounce) can tomato sauce
1 small onion, sliced
1 green bell pepper, seeded
and sliced into strips
2 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon white vinegar
Directions
1 Heat vegetable oil in a large skillet over medium-high
heat. Brown the flank steak on each side, about 4 minutes
per side.
2 Transfer beef to a slow cooker. Pour in the beef broth
and tomato sauce, then add the onion, bell pepper, garlic,
tomato paste, cumin, cilantro, olive oil and vinegar. Stir
until well blended. Cover, and cook on High for 4 hours, or
on Low for up to 10 hours. When ready to serve, shred
meat and serve with tortillas or rice.
This is great shredded beef served on tortillas or over
rice. Add sour cream, cheese, and fresh cilantro on the
side. Prep Time: approx. 15 Minutes. Cook Time: approx. 4
Hours . Ready in: approx. 4 Hours 15 Minutes. Makes 6
servings.
Printed from Allrecipes, Submitted by MASTER815K
1 tablespoon vegetable oil
2 pounds beef flank steak
1 cup beef broth
1 (8 ounce) can tomato sauce
1 small onion, sliced
1 green bell pepper, seeded
and sliced into strips
2 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon white vinegar
Directions
1 Heat vegetable oil in a large skillet over medium-high
heat. Brown the flank steak on each side, about 4 minutes
per side.
2 Transfer beef to a slow cooker. Pour in the beef broth
and tomato sauce, then add the onion, bell pepper, garlic,
tomato paste, cumin, cilantro, olive oil and vinegar. Stir
until well blended. Cover, and cook on High for 4 hours, or
on Low for up to 10 hours. When ready to serve, shred
meat and serve with tortillas or rice.


