Ingredients with Measurements:
- 2 lbs flank steak
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup pimento-stuffed green olives, sliced
- 1/4 cup raisins
- 1/4 cup capers, drained
- 1/4 cup fresh cilantro, chopped
Special equipment needed:
- Slow cooker or Dutch oven
Step-by-step instructions:
1. Season the flank steak with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Add the flank steak and sear on both sides until browned, about 3-4 minutes per side.
2. Transfer the flank steak to a slow cooker or Dutch oven.
3. In the same skillet, add the onion, green bell pepper, and garlic. Cook until softened, about 5 minutes.
4. Add the diced tomatoes, ground cumin, dried oregano, smoked paprika, and red wine vinegar to the skillet. Stir to combine.
5. Pour the tomato mixture over the flank steak in the slow cooker or Dutch oven.
6. Add the sliced green olives, raisins, and capers to the slow cooker or Dutch oven.
7. Cover and cook on low for 8 hours in the slow cooker or 3-4 hours in the Dutch oven, until the flank steak is tender and easily shreds with a fork.
8. Shred the flank steak in the slow cooker or Dutch oven using two forks.
9. Stir in the fresh cilantro.
10. Serve hot with rice or tortillas.
Time:
Preparation time: 20 minutes
Cooking time: 8 hours (slow cooker) or 3-4 hours (Dutch oven)
Temperature:
Low heat (slow cooker) or medium-low heat (Dutch oven)
Serving size:
6 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 20g
Protein: 35g
Sodium: 900mg
Sugar: 10g
Substitutions for ingredients:
- Flank steak can be substituted with skirt steak or chuck roast.
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Pimento-stuffed green olives can be substituted with regular green olives.
- Raisins can be substituted with dried cranberries or currants.
- Capers can be omitted if desired.
Variations:
- Add diced potatoes or sweet potatoes to the slow cooker or Dutch oven for a heartier dish.
- Use chicken or pork instead of beef for a different flavor.
- Add a can of black beans or kidney beans for added protein and fiber.
Tips and tricks:
- For a deeper flavor, sear the flank steak on high heat until a crust forms before transferring to the slow cooker or Dutch oven.
- If using a Dutch oven, make sure to check the liquid level periodically and add more if needed to prevent the dish from drying out.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Cusiè Ropa Vieja in a large serving dish with a sprinkle of fresh cilantro on top.
Garnishes:
Fresh cilantro, sliced jalapeños, or lime wedges.
Pairings:
Serve with rice, tortillas, or crusty bread.
Suggested side dishes:
Black beans and rice, roasted vegetables, or a side salad.
Troubleshooting advice:
- If the dish is too dry, add more liquid (such as beef broth or water) to the slow cooker or Dutch oven.
- If the dish is too watery, remove the lid and cook on high heat for 30 minutes to evaporate some of the liquid.
Food safety advice:
Make sure to cook the flank steak to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Cusiè Ropa Vieja is a traditional Cuban dish that originated in the Canary Islands. It is made with shredded beef, onions, peppers, and a variety of spices.
Flavor profiles:
Savory, slightly sweet, and tangy.
Serving suggestions:
Serve hot with rice or tortillas.
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Region: Spanish