Slow-Cooked Ropa Vieja

For a spicier version, add sliced serrano or jalapeno peppers. For a tangier version, add 2 tablespoons of lemon juice or apple cider vinegar. For a heartier broth, add more tomato paste. For a sweeter version, add more carrots.

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Step 1

Cut steak into 6 pieces; sprinkle with salt and pepper. Heat a large skillet over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-qt. slow cooker. Add broth, vermouth, wine and tomato paste to pan. Cook 2-3 minutes, stirring to loosen browned bits from pan. Pour over meat.

Step 2

Top with onion, carrot, red pepper, Cubanelle pepper and oregano. Cook, covered, on low until meat is tender, 8-10 hours. Remove oregano sprigs; discard. Remove meat; shred with 2 forks. Return to slow cooker; heat through. Serve with rice and, if desired, additional oregano, lime wedges and green olives.