Crock Pot Ropa Vieja

As spring is approaching and garden work is on the horizon, I find myself meal planning in preparation for a bustling season. This version of Ropa Vieja, the popular cuban dish highlighting stewed shredded beef, is full of flavor and super simple. I even like to cook this a couple days ahead and let all the flavors come together. I decided to use our 100% grassfed flat iron steak to keep this dish quick, healthy, and full of flavor. Happy meal planning. 
 
Serves 6
 
 
Ingredients:
1.5-2 pounds Foxhollow Farm grassfed flat iron steak
1 teaspoon olive oil
1 onion, cut into chunks
2 bell peppers, thinly sliced
28 oz. can fire roasted diced tomatoes
3 tablespoons capers, drained
4 cloves garlic
1 tablespoon cumin 
1 tablespoon dried thyme
1 tablespoon dried oregano
1 bay leaf
1 teaspoon salt
1/8 teaspoon crushed red pepper flakes
Fresh cilantro (optional for serving)
 
 
Instructions:
Take the flat iron steak out of the fridge, allowing it to come to room temperature. Cut and slice the onions and bell peppers. In the bottom of the crock pot, toss together the onions, peppers, capers, garlic, bay leaf, and fire roasted tomatoes. Pat dry the steaks and then season with the cumin, thyme, oregano, salt, and crushed red pepper flakes. Add the steak(s) on top of the tomato mixture then toss some of the tomato mix on top of the steak. Cover and cook in your crock pot on low. When it is finished, take the meat out and shred the meat with two forks. The beef will literally fall apart and be so scrumptious. Place the shredded meat on a platter then cover with the peppers, onions, tomatoes, and fresh cilantro. Serve over rice and enjoy!
 


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