Ingredients
- 2-3 pound flank steak (you could also use chuck)
- 1 tbsp adobo seasoning (if you don’t have adobo, use 1.5 teaspoons of salt and 1.5 teaspoons of garlic powder)
- 1 green pepper sliced into strips
- 1 red pepper sliced into strips
- 1 large yellow onion sliced into strips
- 6 large garlic cloves peeled and chopped
- 1/2 cup green spanish olives (optional but highly recommended)
- 1 cup white cooking wine
- 28 ounce can of tomato pureee
- 6 ounce can of tomato paste
- 1 tsp each: ground cumin, dried oregano, white sugar, salt
Instructions
-
Take your flank steak and rub each side down with the adobo seasoning then add it to the slow cooker.
-
Slice your peppers, onion, and garlic and add those to the slow cooker along with the olives.
-
In a large bowl, whisk together your white wine, tomato puree, tomato paste, and seasonings and then add that in the slow cooker.
-
Cook on low for 8 hours.
-
After the 8 hours, remove just the meat and shred with 2 forks. Ropa vieja is traditionally served shredded very finely so I don’t leave any large chunks. Add the meat back in the slow cooker and cook for 20 more minutes.
-
During that 20 minutes is when I make my rice using my rice cooker.
-
I serve my ropa vieja over the white rice with a big extra scoop of the sauce on top!
