Time: 8 hours 15 minutes
Complexity: easily
Servings: 4

For this recipe, it's best to use inexpensive cuts of steak, such as skirt steak or flank steak. These cuts are tougher than premium steaks, but are ideal for slow cooking. Juicy cuts of beef, seasoned with garlic and cumin, are simmered with peppers, tomatoes, and onions, creating a rich, Cuban-inspired dish. Ropa Vieja.

Ingredients:

• 1 can (425 g) of canned crushed tomatoes
• 3 tablespoons ketchup
• 1 tbsp. apple cider vinegar
• 2 cloves garlic, crushed
• 1.5 tsp ground cumin
• 1 jalapeño, thinly sliced ​​(with seeds)
• 1 skirt steak or flank steak weighing 700 g.
• 2 sweet peppers (1 red, 1 green), cut into 1 cm wide strips.
• 1 small onion, thinly sliced
• 3 tablespoons chopped green olives with pimento pepper + 1 tablespoon brine from a jar
• Boiled white rice, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, sweet pepper, olive, olive brine, apple cider vinegar, ketchup, pureed tomatoes, cumin

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Preparation:

Step 1
• In a 5-6 quart slow cooker, combine the tomatoes, ketchup, vinegar, garlic, cumin, jalapeño, and 3/4 teaspoon salt. Add the steak, bell pepper, and onion and toss to coat. Cover and simmer over low heat, undisturbed, for 8 hours.
Step 2
• Remove the lid and skim off any excess fat from the surface of the liquid. Using two forks, shred the meat into large pieces, then add the olives and olive brine. Serve with rice.

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