Ropa Vieja (Slow Cooker & IP)

Two versions. Slow Cooker is the easiest.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Combine the tomatoes, ketchup, vinegar, garlic, cumin, jalapeño and 3/4 teaspoon salt in a 5-to-6-quart slow cooker. Add the steak, bell peppers and onion and toss to coat. Cover and cook on low, undisturbed, 8 hours.

Step 2

Uncover and skim off any excess fat. Coarsely shred the meat with 2 forks, then stir in the olives and olive brine. Serve over rice.

Step 3

Use Sauté feature and brown the SEASONED meat. Transfer meat to a plate.

Step 4

Add onions & peppers, sauté, stirring frequently. Add garlic and spices for 1 minutes before adding liquids. Let "bubble" away until liquids almost gone

Step 5

Add remaining ingredients along with meat and juices. Stir to combine. Set to 40 minutes & release naturally (15-20 min).

Step 6

Remove lid, shred beef, discard bay leave, return meat to pot add capers, pimientos, raisins, & sherry vinegar & stir. Sauté for 10 minutes until sauce is thickened.