Name: Ropa Vieja
Ingredients: 1 green bell pepper, seeded and cut into strips ½ inch (12 mm) wide; 2 tablespoons drained capers in brine, or ¼ cup (30 g) drained pickled jalapeño chile slices; 1 teaspoon ground achiote (annatto), or 1 teaspoon sweet paprika plus ¼ teaspoon ground turmeric; Salt and freshly ground black pepper; ½ teaspoon ground cumin; ½ teaspoon ground cinnamon; ¼ cup (60 ml) wine (red or white) or water; 1 small onion, thinly sliced; 4 cloves garlic, crushed; 1 tablespoon vegetable oil; 1 carrot, cut into sticks ¼ inch (6 mm) thick; 1 (14.5-ounce/411-g) can whole tomatoes; 1 tablespoon tomato paste; 1 (2- to 2½-pound/910 g- to 1.2-kg) flank steak

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

Use long-grained flank steak (cut to fit your skillet and slow cooker, if necessary) and you’ll achieve the most beautiful mess of “old rags” you’ve ever seen, but a thick chuck roast or any other lesser cut of meat will work fine too.

This is a dish in which browning the meat isn’t strictly necessary, but if you have a bit of extra time in the morning it’ll add another level of flavor: Season the flank steak and brown it in a skillet in a little oil for about 5 minutes total, put i