Slow Cooker Ropa Viejo
From: Smells Like Home, though apparently it's originally from Weight Watchers.
This had good flavor and was different from what we normally eat. I used green bell pepper instead of the red, because we like green better. Other than that, I pretty much stuck to the recipe as is. This will feed us for several meals I think, because it made a huge pot of food.
1 1/2 cups fat-free reduced-sodium chicken broth
1/4 cup cider vinegar
1 Tbsp ground cumin
1 tsp mild paprika, preferably smoked paprika
1 tsp salt
1/2 tsp freshly ground pepper
1/4 to 1/2 tsp cayenne pepper
Two 1 1/2-pound flank steaks, trimmed of all excess fat
2 medium red onions, thinly sliced into rings
2 large red bell peppers, seeded, cored and chopped
2 medium apples, peeled, cored and chopped
3 celery stalks, thinly sliced
3 garlic cloves, minced
1/2 cup packed cilantro leaves, chopped
1. Whisk the broth, vinegar, cumin, paprika, salt, pepper and cayenne in a 5- or 6-quart slow cooker. Submerge the meat, then add the onions, bell peppers, apples, celery and garlic, making sure the vegetables are under, between, and over the steaks.
2. Cover and cook on low until the meat is fork-tender, about 8 hours.
3. Transfer the meat to a cutting board; set aside for 10 minutes. Shred the meat with two forks, pulling it into strands along the grain. Return to the slow cooker; stir in cilantro. Set the slow cooker on warm and serve within 4 hours.
This had good flavor and was different from what we normally eat. I used green bell pepper instead of the red, because we like green better. Other than that, I pretty much stuck to the recipe as is. This will feed us for several meals I think, because it made a huge pot of food.
1 1/2 cups fat-free reduced-sodium chicken broth
1/4 cup cider vinegar
1 Tbsp ground cumin
1 tsp mild paprika, preferably smoked paprika
1 tsp salt
1/2 tsp freshly ground pepper
1/4 to 1/2 tsp cayenne pepper
Two 1 1/2-pound flank steaks, trimmed of all excess fat
2 medium red onions, thinly sliced into rings
2 large red bell peppers, seeded, cored and chopped
2 medium apples, peeled, cored and chopped
3 celery stalks, thinly sliced
3 garlic cloves, minced
1/2 cup packed cilantro leaves, chopped
1. Whisk the broth, vinegar, cumin, paprika, salt, pepper and cayenne in a 5- or 6-quart slow cooker. Submerge the meat, then add the onions, bell peppers, apples, celery and garlic, making sure the vegetables are under, between, and over the steaks.
2. Cover and cook on low until the meat is fork-tender, about 8 hours.
3. Transfer the meat to a cutting board; set aside for 10 minutes. Shred the meat with two forks, pulling it into strands along the grain. Return to the slow cooker; stir in cilantro. Set the slow cooker on warm and serve within 4 hours.
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