Ropa Vieja

Ingredients

• 1 ½ lbs flank steak, cut into 1/3′s
• 1 14.5 oz can fire roasted tomatoes
• 2 c  stock (any kind - lower sodium preferred)
• 2 handfuls of green, pimento stuffed, olives
• 2 yellow onions, sliced in ½ moons and then into strips
• 3 red peppers, sliced in ½, then sliced into strips
• 2 T olive juice
• 1 T cumin
• 1 t garlic powder
• hot sauce, to taste
• pepper, to taste

Method

Dump all the ingredients into a medium sized soup/casserole pot (anything you have w/ high sides that will fit a lid). Place the stove heat on medium, cover with the lid and let simmer for 1 hour. Remove the lid and simmer for another hour. You’re looking for beef that’s easily shredded. Take out the beef pieces and place onto a cutting board. Use two forks (one to hold the meat in place and the other to shred) to pull, (against the grain of  the meat) it into nice, thin shreds. Put the shredded beef back into the pot. Stir it around and serve. Traditionally, this Cuban dish is served with rice.

You can use your crockpot for this...I do!

Recipe from Health-Bent