Ropa Vieja Recipe version 1.0

I just wanted to share a crockpot recipe that I made for my family and me during this bitter cold weekend in Virginia.  This recipe is from Allrecipes.com and is posted at this link but I pasted the recipe below for convenience  sake.  The only thing I changed was the addition of 2 teaspoons of Kosher salt after tasting the sauce when it was near completion. 

 Recipe By:Kate Phillips Masterson"This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side."

Ingredients

• 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
• 2 teaspoons of Kosher salt

Directions

1. Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
2. 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.  

ALL RIGHTS RESERVED © 2018 Allrecipes.com 

To shred the meat, hold in place with one fork and scrape with another to shred it before serving.

I really liked this dish and plan to make it again with little tweekings here and there.  I do wish it had been a little spicier, so next time I plan to add chipotle pepper.  Regretfully I did not take a photo of the final product so I posted the  one  from Allrecipes. com.  Enjoy!