Are you ready for an easy dinner? This is a classic Cuban dish and is a cinch to throw together, turn on the slow cooker, and forget about it. The only thing you need to do besides that is cook some white rice to serve it on and you have a complete meal. My whole family loved this! This could easily work as a freezer meal as well. Just put all the ingredients in a freezer bag, uncooked. When ready to prepare just thaw partially and add to the slow cooker.
SLOW COOKER ROPA VIEJA
Food Network Magazine
1 (15 oz) can crushed tomatoes
3 TB ketchup
1 TB apple cider vinegar
2 cloves garlic, minced
1 1/2 tsp ground cumin
1 jalapeno pepper, thinly sliced (remove seeds if you don't want spicy)
1 tsp Kosher salt
1 1/2 lbs skirt or flank steak
2 bell peppers (1 red, 1 green) sliced 1/2 inch thick
1 small onion, thinly sliced
3 TB chopped pimiento-stuffed green olives, plus 1 TB brine from the jar
Cooked white rice, for serving.
1. Combine the tomatoes, ketchup, vinegar, garlic, cumin, jalapeno, and salt in a 5-6 quart slow cooker. Add the steak, bell peppers, and onion and toss to coat. Cover and cook on low, undisturbed, for 8 hours.
2. Uncover and skim off any excess fat. Coarsley shred the meat with 2 forks, then stir in the olives and olive brine. Serve over rice.
Serves 4 adults