Cuban Ropa Vieja: A Flavorful Shredded Beef Delight

Ingredients List

• 1 tablespoon vegetable oil

• 2 pounds beef flank steak

• 1 cup beef broth

• 1 (8 ounce) can tomato sauce

• 1 (6 ounce) can tomato paste

• 1 green bell pepper, seeded and sliced into strips

• 1 small onion, sliced

• 2 cloves garlic, chopped

• 1 teaspoon ground cumin

• 1 teaspoon chopped fresh cilantro

• 1 tablespoon olive oil

• 1 tablespoon white vinegar

Instructions

Heat oil in a large skillet over medium-high heat. Add flank steak and cook until both sides are browned, about 4 minutes per side.

Transfer the seared steak to a slow cooker, then add beef broth, tomato sauce, tomato paste, bell pepper, onion, garlic, cumin, cilantro, olive oil, and vinegar. Stir until all ingredients are evenly combined.

Cover and cook on Low for up to 10 hours, or on High for 4 hours to tenderize the beef.

Using two forks, shred the beef inside the slow cooker until it reaches a desired texture.

Nutritional Information (per serving)