Ropa Vieja

Ropa Vieja is a cuban dish that is Randy's favorite dinner. He fell in love with it on his mission and introduced me to it. I also love ropa. Since we have been married I had a recipe I found on the internet that was delicious but very time consuming. The awhile ago my mother in-law saw this recipe in the paper and saved it for me. I have since made it a half a dozen times-- it is so easy and delicious. (It is a crock pot meal-- which I think are the best!) So here it is I hope you all try it and let meknow how it goes!

Ingredients:
1 can (8oz) tomato sauce
1/2 cup water
3 bay leaves
1 tbsp red-wine vinegar
2 tsp bottled minced garlic
1/2 tsp cround cumin
1/4 tsp salt and pepper
1 large onion
2 lbs skirt or flank steak
1 red bell pepper
1 green bell pepper
1 can (14 1/2oz) diced tomatoes (garlic)

Put the tomato sauce, water, bay leaves, vinegar, garlic, cumin, salt, and pepper into slow cooker. Stir to combine. Peel the onion, and cut into quarters. Thinly slice the onion quarters and add them to the pot. Place the beef over the onions, and spoon some of the liquid over the meat. Cut the peppers into quarters and thinly slice them then add to the pot. Pour diced tomatoes with their juice evenly on top. Cover and cook on low until meat is tender and practically falls apart, about 8 hours.

Before serving, shred the beef by taking a fork and just grating it-- it will be so tender that it should just shred by raking the fork to it.

Once finished serve over meat and juices and veggies over a bed of rice. Also very tastey with a black bean side dish.

(You can replace the skirt or flank steak with sirloin or chuck roast just cook it 10 hours instead of 8.)