I like to think I'm not a picky eater. Sure, there are things I know I don't like, but in general I'm willing to try anything once. I also know that there are a lot of things I never would have tried before that summer, things like sushi. That was one of the best summers ever, and I'm still very greatful to my aunt and uncle for what they had to deal with in order to let me stay with them for three whole months (I was 15 after all, and they are a couple who probably never imagined that they would have a teenage girl to care for since they don't have kids).
This recipe is for them. Cuban Ropa Vieja cooks all day in the slow cooker and comes out so flavorful and tender that it just falls apart (at least it does if you cook it on low for 10 hours instead of on high for 4). I can't say that it's authentic Cuban food, but it was damn tasty. We served ours with rice and black beans with a sprinkle of lime juice, but we also threw on some shredded monterey jack cheese even though I know that's not authentic. Still, damn tasty. Love you Uncle Robert and Aunt Laura!
Cuban Ropa Vieja
Recipe from All Recipes
1 tablespoon vegetable oil
2 pounds beef flank steak
1 cup beef broth
1 (8 ounce) can tomato sauce
1 small onion, sliced
1 green bell pepper, seeded and sliced into strips
2 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon white vinegar
- Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
- Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.