Cuban Shredded Beef Ropa Vieja Recipes

Steps:

• Rub each side of the steak with Adobo seasoning. Place in slow cooker.
• Slice peppers, onion and garlic and add to the slow cooker along with the olives.
• Mix the remaining ingredients in a large bowl and add to the slow cooker.
• Cook on low for 8 hours.
• When cooked, remove the meat from the slow cooker and finely shred with 2 forks. Return the shredded beef to the sauce in the slow cooker and stir.
• Cook the shredded beef on low in the slow cooker another 20 minutes.
• Serve over rice.

Steps:

• Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
• 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.

Steps:

• 1. In a large skillet or pot, place 6 cups of 2 lbs of flank steak, beef broth, vegetable oil, cloves, garlic, cumin, fresh cilantro, bay leafs,, and salt to taste. Bring to boil, reduce heat, and simmer for 2 hours, until beef is tender.
• 2. Remove from meat from heat and reserve broth. Once meat has cooled down, shred and reserve.
• 3.Heat the oil in a 10-inch skillet over medium heat. Add the onions, red and green bell pepper. Sauté until the onions become translucent.
• 4. Add the garlic, salt and continue to cook for about 2 additional minutes. Add the tomato puree and 1 cup of reserved broth, bring to a boil, and then reduce to a simmer.
• 5.Stir in the shredded beef, reduce the heat to low, and cook, covered, for 15-20 minutes.
• 6. Adjust seasonings to taste. Serve with white rice, black beans and fried plantains.