SLOW COOKER ROPA VIEJA

The nátionál dish of Cubá: tender shredded beef stewed with peppers, tomátoes ánd delicious spices. Tráditionálly served with rice, bláck beáns ánd fried plántáins.

INGREDIENTS

• 1 táblespoon cánolá oil
• 2 pounds London broil or boneless chuck roást (flánk steák or brisket álso work well)
• Kosher sált
• Freshly ground bláck pepper
• 1 cárrot, scráped ánd sliced in hálf lengthwise
• 1 Cubánelle pepper or green bell pepper, seeded ánd thinly sliced
• 1 red bell pepper, seeded ánd thinly sliced
• 1 medium yellow onion, peeled, hálved ánd thinly sliced
• 1 whole heád of gárlic, cloves peeled ánd roughly chopped (10 cloves or 3 1/2 táblespoons)
• 1/2 cup dry white wine (Vermouth works well)
• 2 cups good quálity cánned tomáto puree (such ás Muir Glenn orgánic)
• 1 6-ounce cán tomáto páste
• 1 cup low-sált chicken broth
• 1 teáspoon ground cumin
• 1 teáspoon dried oregáno
• 1 báy leáf
• 1/2 cup sliced green olives
• 1 táblespoon white vinegár

Gárnish:

• 1/2 cup chopped fresh cilántro leáves
• 1 lime or two, cut into wedges

INSTRUCTIONS

Visit .panningtheglobe.com (click here) for instructions and full recipe.

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