Slow-Cooker Ropa Vieja
This classic Cuban Creole dish combines shredded beef with bell peppers and onions in a flavorful sauce.
Why This Recipe Works
For our slow-cooker ropa vieja recipe, we settled on skirt steak, which we found to be more tender and succulent than beef brisket. We simply braised the beef in the slow cooker and then used this highly concentrated braising liquid as our broth. We found that crushing diced tomatoes in the food processor with a few quick pulses, before adding them to the sauce, was the best way to get the texture and fresh taste we were looking for. Though green peppers are a staple in ropa vieja recipes, we found that adding some red pepper offset the sometimes bitter taste that green peppers impart.