"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crockpot Ropa Vieja Recipe

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This recipe for Crockpot Ropa Vieja, by , is from Hardie Family Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Karen Hall


1 T. olive oil, divided
1 1/2 pounds flank steak, trimmed
3/4 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
1 C. thinly sliced white onion
1 C. thinly sliced green pepper
1 C. thinly sliced red bell pepper
4 cloves garlic, minced
1/3 C. golden raisins
1 C. beef stock
3 T. tomato paste
1 tsp. ground cumin
1/2 tsp. dried oregano
1 14 oz. can diced, fire-roasted tomatoes
1/3 C. pimiento stuffed olives, halved
3 T. chopped fresh cilantro
3 C, hot cooked white rice

Coat a 6 quart slow cooker with cooking spray

Heat 2 tsp. oil in large skillet over medium heat.

Cut steak into quarters.

Sprinkle steak evenly with 1/4 tsp. salt and 1/4 tsp. black pepper

Add steak to pan. Cook 4 mins on each side till browned.

Transfer steak to slow cooker.

Add remaining oil, onion, bell peppers, and garlic to skillet. Cook until softened, about 3 mins, stirring occasionally.

Stir in raisins, then transfer this mixture to slow cooker.

Combine beef stock, tomato paste, remaining salt and pepper, tomatoes, cumin, oregano in a medium bowl and stir to mix.

Pour tomato mixture into slow cooker and cook on LOW for 8 hours and 15 mins, or until steak is very tender.

Remove steak from cooker; shred using two forks.

Stir steak, olives and cilantro into sauce. Serve over rice.




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