Name: Slow-Cooker Shredded Steak
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT8H0M0.000S
Total time: P0Y0M0DT8H15M0.000S
Yield: 4 servings
Cuisine: cuban
Ingredients: 1 15-ounce can crushed tomatoes; 3 tablespoons ketchup; 1 tablespoon apple cider vinegar; 2 cloves garlic, minced; 1 1/2 teaspoons ground cumin; 1 jalapeno pepper, thinly sliced (with seeds); Kosher salt; 1 1/2 pounds skirt steak or flank steak; 2 bell peppers (1 red, 1 green), sliced 1/2 inch thick; 1 small onion, thinly sliced; 3 tablespoons chopped pimento-stuffed green olives, plus 1 tablespoon brine from the jar; Cooked white rice, for serving

Juicy cuts of steak laced with garlic and cumin get cooked slowly with peppers, tomatoes and onions in this rich, comforting dish reminiscent of Cuban ropa vieja.

Slow-Cooker Shredded Steak

tomatoes

ketchup

apple cider vinegar

garlic,

cumin

jalapeno pepper, thinly sliced (with seeds)

Kosher salt

skirt steak or flank steak

bell peppers (1 red, 1 green), sliced 1/2 inch thick

onion,

white rice,

Food Stylist: Jamie Kimm
Prop Stylist: Marina Malchin 

Combine the tomatoes, ketchup, vinegar, garlic, cumin, jalapeno and 3/4 teaspoon salt in a 5-to-6-quart slow cooker. Add the steak, bell peppers and onion and toss to coat. Cover and cook on low, undisturbed, 8 hours.

Uncover and skim off any excess fat. Coarsely shred the meat with 2 forks, then stir in the olives and olive brine. Serve over rice.

I followed the suggestions of others and omitted the ketchup. I used 3 tablespoons of tomato paste instead. I added a splash of white wine instead of the apple cider vinegar. I also upped the cumin to 2 tsp and set the Instant Pot to 20 minutes to give the meat a good head start and then finished it in the slow cook setting. 

I put some extra seasonings and skipped the ketchup part just used a bigger can of crushed tomatoes and some beef broth it was okay 

I asked my friend that is Cuban descent for some tips before I made this. As mentioned in reviews earlier, do not add jalapeno as that is not Cuban tradition. Unless you just want to do your own thing with it.  I used tomato sauce instead of ketchup, 3 cloves of garlic, 1 Tablespoon cumin, 2 Tablespoons Oregano, 2 Bay Leaves, added 1/2 cup water. This avoided the blandness others described.  I added more olives, capers, &amp; garnish Cilantro which all made it pop. I cooked it 9 hours which really made it tender. I can't wait until it sits overnight for leftovers tomorrow!<br />

Very bland, no spice, it was a waste of beautiful flank steak.

Meat did not come out well. Need to adjust cooking time

Turned out awful.  Tasteless, tough, and boring.  Everyone was disappointed in their dinner and being a newbie cooker, it really made me feel like I let my family down 

slow-cooker shredded steak

Prep Time: 15 minutes

Cook Time: 8 hours

Total: 8 hours, 15 minutes

Servings: 4

Author : Food Network Kitchen

Ingredients

Instructions

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