Ropa Vieja

We had a 2 pound point of brisket in the freezer and needing a quick recipe to set and forget.  This slow-cooker recipe took about 10 or 15 minutes to put together and then off to work.  Eight hours or so later, delicious Ropa Vieja was ready for dinner.  Instead of rice, we substituted bulgar, which I enjoy better than rice!

Ingredients
1 15 -ounce can crushed tomatoes
3 tablespoons ketchup
1 tablespoon apple cider vinegar
2 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 jalapeno pepper, thinly sliced (with seeds)
Kosher salt
1 1/2 pounds skirt steak or flank steak
2 bell peppers (1 red, 1 green), sliced 1/2 inch thick
1 small onion, thinly sliced
3 tablespoons chopped pimiento-stuffed green olives, plus 1 tablespoon brine from the jar
Cooked white rice, for serving

Directions
Combine the tomatoes, ketchup, vinegar, garlic, cumin, jalapeno and 3/4 teaspoon salt in a 5-to-6-quart slow cooker. Add the steak, bell peppers and onion and toss to coat. Cover and cook on low, undisturbed, 8 hours.
Uncover and skim off any excess fat. Coarsely shred the meat with 2 forks, then stir in the olives and olive brine. Serve over rice.
Per serving: Calories 464; Fat 16 g (Saturated 6 g); Cholesterol 83 mg; Sodium 837 mg; Carbohydrate 39 g; Fiber 4 g; Protein 38 g

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-ropa-vieja-recipe.html?oc=linkback