Slow Cooker Ropa Vieja: Old Clothes

• Meat

  • 2 lbs London broil or boneless chuck

• Produce

  • 1 Bay leaf
  • 1 Carrot
  • 1/2 cup Cilantro, fresh leaves
  • 1 Cubanelle pepper or green bell pepper
  • 1 whole head Garlic cloves
  • 1 tsp Oregano, dried
  • 1 Red bell pepper
  • 1 Yellow onion, medium

• Canned Goods

  • 1 cup Chicken broth, low-salt
  • 1 6-ounce can Tomato paste
  • 2 cups Tomato puree, good quality canned

• Condiments

  • 1/2 cup Green olives

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Oils & Vinegars

  • 1 tbsp Canola oil
  • 1 tbsp White vinegar

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

• Other

  • 1 Lime or two, cut into wedges

Found on panningtheglobe.com

Description

Ingredients

• 1 tablespoon canola oil
• 2 pounds London broil or boneless chuck roast (flank steak or brisket also work well)
• Kosher salt
• Freshly ground black pepper
• 1 carrot, scraped and sliced in half lengthwise
• 1 Cubanelle pepper or green bell pepper, seeded and thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 1 medium yellow onion, peeled, halved and thinly sliced
• 1 whole head of garlic, cloves peeled and roughly chopped (10 cloves or 3½ tablespoons)
• ½ cup dry white wine (Vermouth works well)
• 2 cups good quality canned tomato puree (such as Muir Glenn organic)
• 1 6-ounce can tomato paste
• 1 cup low-salt chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 bay leaf
• ½ cup sliced green olives
• 1 tablespoon white vinegar
• Garnish:
• ½ cup chopped fresh cilantro leaves
• 1 lime or two, cut into wedges

Directions

• Season meat on both sides with 1 teaspoon salt and several grinds of black pepper. Heat oil in a heavy (preferably cast iron) skillet. Brown meat over high heat for 3 minutes per side. Transfer to the bowl of a slow cooker. Toss in the sliced carrot.
• Add a tablespoon of oil to the skillet along with the garlic, onions and peppers. Turn the heat down to medium. Cook for 6-7 minutes until the vegetables are softened and starting to caramelize, stirring constantly for the first minute, to make sure the garlic doesnt brown. Add wine and simmer for a minute, stirring and scraping the browned bits from the pan. Transfer the mixture to the slow cooker.
• In a medium bowl whisk tomato puree, tomato paste, broth, dried spices and 2 teaspoons salt. Pour over meat. Cook on high for 6 hours. After 5½ hours stir in olives and vinegar.
• Serve with a sprinkle of cilantro and lime wedges on the side.
• Traditional accompaniments are white rice and black beans.