Cuban Ropa Vieja
Nutrition
- Protein (g) 19.7
- Fat (g) 9.83
- Carbs (g) 3.68
- B12 (mcg) 2.14
- Iron (mg) 1.91
- Iodine (mcg) 0
- Magnesium (mg) 27.28
- Potassium (mg) 378.08
- Selenium (mcg) 25.43
- Sodium (mg) 304.89
Ingredients
- 1.5 lb boneless beef or buffalo chuck steak
- 1 cup sliced onion
- 1/2 cup diced tomatoes
- 1 tbsp tomato paste
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp minced garlic
- 1 tsp ground cumin
- 1 bay leaf
- 1/2 tsp sea or Himalayan salt
- 1/4 cup pitted green olives
- 1/3 cup fresh cilantro
- 1 cup bone broth
Instructions
- Place all ingredients in a slow cooker and cook on low for 8 to 10 hours until the steak is very tender. (Alternatively, place all ingredients in an electric pressure cooker and, on Manual, set the pressure to high for 50 minutes. )
- Remove the steak from the slow cooker (or pressure cooker) and shred with two forks.
- If there is too much liquid in the pot, turn the slow cooker to high with the lid off to reduce the liquid (or use the sauté setting on the electric pressure cooker to reduce the liquid).
Tips
- I added way more garlic than 1 tbsp and omitted the olives, because olives are nasty.
- Been using beef bottom round because chuck steak is too expensive at the moment. Love it.