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Slow Cooker Ropa Vieja (Cooking Light)
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Serves 6 (serving size: 1 cup steak mixture and 1/2 cup rice) Ingredients: | |
Cooking spray | |
1 tablespoon | olive oil, divided |
1 1/2 pounds | flank steak, trimmed |
3/4 teaspoon | kosher salt, divided |
1/2 teaspoon | freshly ground black pepper, divided |
1 cup | thinly sliced white onion |
1 cup | thinly sliced red bell pepper |
1 cup | thinly sliced green bell pepper |
4 | garlic cloves, minced |
1/3 cup | golden raisins |
1 cup | unsalted beef stock |
3 tablespoons | unsalted tomato paste |
1 teaspoon | ground cumin |
1/2 teaspoon | dried oregano |
1 (14.5-ounce) can | unsalted fire-roasted diced tomatoes |
1/3 cup | pimiento-stuffed olives, halved |
3 tablespoons | chopped fresh cilantro |
3 cups | hot cooked rice |
Preparation
Hands-on: 15 Minutes
Total: 8 Hours, 30 Minutes
1. Coat a 6-quart slow cooker with cooking spray.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Cut steak into quarters. Sprinkle steak evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper, add steak to pan. Cook 4 minutes on each side or until browned. Transfer steak to slow cooker. Add remaining 1 teaspoon oil, onion, bell peppers, and garlic to pan, cook 3 minutes or until slightly softened, stirring occasionally. Stir in raisins, transfer onion mixture to slow cooker.
3. Combine stock, tomato paste, cumin, oregano, tomatoes, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper in a medium bowl. Pour tomato mixture over steak and vegetables in slow cooker. Cover and cook on LOW for 8 hours and 15 minutes or until steak is very tender.
4. Remove steak from cooker, shred using 2 forks. Stir steak, olives, and cilantro into sauce. Serve steak mixture over rice.
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