Slow Cooker Cuban Shredded Beef
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Slow Cooker Cuban Shredded Beef
Ropa Vieja recipe I adapted:
1 large or 2 small flank steaks (2.5lbs or so)
2 spanish onions
1 red bell pepper
1 green bell pepper
garlic (I use jared)
1 can of crushed tomatoes (large can)
white rice
black beans
fresh cilantro - optional
Serve over rice with black beans on the side. I put chopped fresh cilantro on the side as well.
I hope this makes sense! Let me know if anything is confusing.
1 large or 2 small flank steaks (2.5lbs or so)
2 spanish onions
1 red bell pepper
1 green bell pepper
garlic (I use jared)
1 can of crushed tomatoes (large can)
white rice
black beans
fresh cilantro - optional
- Cut flank steaks into large pieces (cut small ones in half, large one into 3-4 pieces)
- Brown flank steak on both sides in a large pot in a small amount of oil. You may have to do half of the meat at a time.
- Set the meat aside (in crock pot) and add a bit more oil and one onion coursely chopped to the pan. Brown the onion.
- Put meat and onions in crock pot. Add canned tomatoes and add a small bit of water if needed (1/3rd cup)
- Slow cook all day or for 4 hours on high or until tender.
- Cool the meat and shred using two forks.
- In a new pan, sautee thinly sliced onion and peppers in a bit of oil until they start to soften. Add garlic and sautee for another few minutes.
- Mix together the shredded meat and the peppers and onions. Add salt and pepper to taste. Heat for 20 minutes or longer to let flavors mix.
Serve over rice with black beans on the side. I put chopped fresh cilantro on the side as well.
I hope this makes sense! Let me know if anything is confusing.
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