This is a spinoff of Cuban Ropa Vieja that adds more vegetables for healthiness, and doesn't take much effort (about an hour of prep time for 12 servings, so 5 minute per serving).
Ingredients:
- 1 steak. Bone-in ribeye is best, but expensive. Cheaper steaks work fine.
- 2 pounds sweet mini peppers
- 3 onions
- 15 oz can of diced tomatoes
- 1/2 small can of tomato paste
- 2 celery hearts
- 1 pound baby carrots
- 2 serrano peppers
- 1 mega tablespoon of mushroom bouillon paste)
- 3 tablespoons ground cumin
- 1 tablespoon black pepper
- 2 tablespoons red wine vinegar
- 1 tsp salt
Instructions:
- Fry up the steak on both sides on medium high heat until nicely browned on all sides. This part is really important, don't rush it. For best results, fry it in bacon grease.
- While steak is frying, cut the tops off the little peppers and scoop out the seeds with a mini spoon.
- Chop up all the onions and celery into small pieces
- Fry up the carrots in the beef drippings. Cook on relatively high heat, get them browned on all sides. Don't rush these or they won't be soft.
- Saute the onions in whatever drippings are left.
- Mix up the vinegar, tomato paste, spices, salt, and mushroom bouillon paste.
- Fill up the slow cooker with the veggies and stir in the tomato paste sauce.
- Get the steak in there, about halfway down, and slow cook on LOW for 10 hours.
- Leave in refrigerator for 1 day.
- Serve on rice.
Submitted March 30, 2016 at 06:00AM by adorai http://ift.tt/1V2KPmq recipes
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