What's in the crock pot today?
I chose this one as I have fresh cilantro and want to use it. [We also have the Southwestern black bean and rice salad I posted a couple of weeks ago....July 25th, I think].....off to work now, dinner will be ready when I come home!
Cuban Ropa Vieja
From Woman's Day November 1, 2006
Photo: Dasha Wright
INGREDIENTS
2 cubanelle or Italian frying peppers, seeded and sliced
1 cup sliced onion
1 can (8 oz) tomato sauce
1/4 cup tomato paste
1 Tbsp each olive oil, cider vinegar and minced garlic
1 tsp ground cumin
1 bay leaf
1/2 tsp salt
1 1/2-lb boneless chuck steak
1/3 cup coarsely chopped alcaparrado (we used Goya), or 1/3 cup pimiento-stuffed olives plus
2 Tbsp chopped capers
1/3 cup chopped cilantro
PREPARATION
1. Mix all ingredients except steak, alcaparrado and cilantro in a 3 1/2-qt or larger slow-cooker. Top with steak; turn steak over to coat with mixture.
2. Cover and cook on low 8 to 10 hours or until steak is very tender. Transfer steak to a cutting board. Remove and discard bay leaf. Tear steak in shreds using the two-forks method. Return shreds to cooker; stir in alcaparrado and chopped cilantro and serve.Ropa vieja means "old clothes" in Spanish. This famous Cuban dish is so named because the shredded beef resembles clothes so worn that they fall apart. Alcaparrado means green olives, often stuffed with pimientos and capers mixed together.
