5.30.2012

Cuban Ropa Vieja (sorta-ish)

There is still SO MUCH COW in our freezer!  My not so little grass-fed buddy has been keeping me on my toes with new recipes and ideas.  Matt and I have certainly been eating our share of grilled hamburgers and seasoned ground beef... but I am in need of something a little more exotic and exciting.

I plopped myself down with my big box of recipes this past weekend... printouts, copies, torn magazine pages, scribbled notes... and sifted my way through to pull out a stack of savory ideas with which to put together a meal plan for the coming weeks.  First on the list:  Cuban Ropa Vieja.

The recipe I have is originally from HERE.  But I made a few tweaks this time around and the result was nothing short of spicy deliciousness.

The recipe originally calls for flank steak.  Since I had already defrosted a roast in the refrigerator - that is what I used.  Here's how it all went down...

* 2 cups homemade bone broth
* 8 oz RoTel Tomato Sauce with Green Chilies
* 6 oz tomato paste
* 1 tablespoon apple cider vinegar
* 2 teaspoons Penzeys ground cumin
* salt & pepper, to your liking
* 1 large sweet onion, sliced
* 1 red bell pepper, seeded and sliced
* 4 cloves of garlic, chopped
* 1 jalapeño, sliced
* 2 tablespoons coconut oil
* 3 - 4 pound bone-in roast
* 2 tablespoons fresh cilantro, chopped


1. In a slow-cooker, add bone broth, tomato sauce, tomato paste, and apple cider vinegar.  Stir until well blended.
2. Slowly stir in the cumin, salt, and pepper.
3. Carefully add the onion, bell pepper, garlic, and jalapeño to the liquid.
4. Over medium-high heat, melt the coconut oil in a large skillet.  Brown each side of the roast in the hot oil.  If you happen to be cooking over a holiday weekend, avoid doing this step in your swim suit.  Trust me.


5. When the roast is evenly browned on each side, gently transfer into the liquid mixture in the slow-cooker.
6.  Add the chopped cilantro into the liquid and stir.
7.  Cover and cook on LOW for 10 hours. 


I'm tempted to serve this on top of a bed of quinoa... but for now Matt and I have been munching on it plain.  No traditional rice or tortillas required.


 

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