I have decided to make my life easier by making one Crock Pot recipe a week. I love this Cuban dish and I love it even more when I can just throw everything in my Crock Pot and forget about it. I love the olives that are added to this dish at the end. I have never had this in ropa vieja (translation = old clothes), but I like the brinyness it adds. Serve over white or yellow rice. Another Food Network Magazine recipe.
Ingredients
• 1 15-ounce can crushed tomatoes
• 3 tablespoons ketchup
• 1 tablespoon apple cider vinegar
• 2 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 jalapeno pepper, thinly sliced (with seeds)
• Kosher salt
• 1 1/2 pounds skirt steak or flank steak (I prefer skirt)
• 2 bell peppers (1 red, 1 green), sliced 1/2 inch thick
• 1 small onion, thinly sliced
• 3 tablespoons chopped pimiento-stuffed green olives, plus 1 tablespoon brine from the jar
• Cooked white rice, for serving
Directions
Combine the tomatoes, ketchup, vinegar, garlic, cumin, jalapeno 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.
Uncover and skim off any excess fat. (I accidentally forgot to do this step. Or did I? I didn't really notice a lot of fat hanging out on the surface anyway.) Coarsely shred the meat with 2 forks, then stir in the olives and olive brine. Serve over rice.
Per serving: Calories 464; Fat 16 g (Saturated 6 g); Cholesterol 83 mg; Sodium 837 mg; Carbohydrate 39 g; Fiber 4 g; Protein 38 g
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