Slow-Cooker Ropa Vieja
Cuba's national dish: flank steak browned, then slow-cooked for hours in a rich sauce of beef broth, dry vermouth, red wine and tomato paste with sliced onion, carrot, sweet red and cubanelle peppers, garlic, cumin and fresh oregano, until it shreds into tender strands. The name means "old clothes." Serve it over rice with black beans and plantains.
At a glance
Ingredients and method are in the app
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