Slow Cooker Ropa Vieja

3 lbs flank or skirt steak, cut into 3-inch pieces
1 Tbsp. Butcher's Rub
4 Tbsp. canola oil, divided
6 garlic cloves, minced
1 ½ tsp. Cumin – Ground
1 ½ tsp. Oregano – Mexican
¼ cup tomato paste
3 white onions, minced
Himalayan Fine Mineral Salt (to taste)
2 ½ cups water
¼ cup soy sauce
3 Bay Leaves Hand Selected 2 red & 2 green bell peppers, sliced into thin strips
½ cup white wine
1 - 14 oz. can petite diced tomatoes
½ cup sliced green olives
3 Tbsp. chopped fresh parsley
3 Tbsp. white wine vinegar
4 Peppercorn Spice Blend (to taste)
Cooked rice for serving
COMBINE meat and Butcher's Rub in a bowl, set aside.

HEAT 2 Tbsp. canola oil in a large nonstick skillet over medium-high heat. Add 3 cloves garlic, tomato paste, 2 onions, and Himalayan Fine Mineral Salt and cook, stirring occasionally until lightly browned, 9-11 mins. Stir in water, scraping up any browned bits.

TRANSFER mixture to slow cooker, stir in soy sauce and Bay Leaves Hand Selected. Add steak, stir to combine. Cover and cook 5-7 hrs on high or 9-11 hrs on low. Remove meat and place on a platter to slightly cool. Shred meat into small pieces with 2 forks discarding any fat. Also remove fat from surface of cooking liquid with a large spoon. Reserve 2 cups liquid and discard the rest.

HEAT remaining canola oil in a large pot over medium-high heat. Add bell peppers, 1 onion, and Himalayan Fine Mineral Salt, stirring occasionally until softened and lightly browned, 9-11 mins.

STIR in 3 cloves garlic, Cumin - Ground, Oregano - Mexican and cook until fragrant, about 1 min. Stir in wine, scraping up browned bits.

ADD diced tomatoes, olives, and reserved 2 cups cooking liquid. Bring to a simmer. Cook, stirring often, 12-15 mins. Sauce should be slightly thicker. Stir in meat and cook 5 mins. Add parsley and white wine vinegar and stir. If needed, adjust flavor with Himalayan Fine Mineral Salt, 4 Peppercorn Spice Blend, and additional 1-2 Tbsp. vinegar.

SERVE over rice.

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