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<blockquote data-quote="moreluck" data-source="post: 76317" data-attributes="member: 1246">Cuban Ropa Vieja&nbsp;This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side.&quot;[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]1 tablespoon vegetable oil2 pounds beef flank steak1 cup beef broth1 (8 ounce) can tomato sauce1 small onion, sliced1 green bell pepper, seeded and sliced into strips2 cloves garlic, chopped1 (6 ounce) can tomato paste1 teaspoon ground cumin1 teaspoon chopped fresh cilantro1 tablespoon olive oil1 tablespoon white vinegar[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side. Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice</blockquote>

[QUOTE="moreluck, post: 76317, member: 1246"] Cuban Ropa Vieja This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side." [COLOR=#f26100][FONT=Arial, Helvetica, sans-serif][B]INGREDIENTS:[/B][/FONT][/COLOR] 1 tablespoon vegetable oil 2 pounds beef flank steak 1 cup beef broth 1 (8 ounce) can tomato sauce 1 small onion, sliced 1 green bell pepper, seeded and sliced into strips 2 cloves garlic, chopped 1 (6 ounce) can tomato paste 1 teaspoon ground cumin 1 teaspoon chopped fresh cilantro 1 tablespoon olive oil 1 tablespoon white vinegar [COLOR=#f26100][FONT=Arial, Helvetica, sans-serif][B]DIRECTIONS:[/B][/FONT][/COLOR] Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side. Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice [/QUOTE]

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