Sarah Peschel at Bel Lago Vineyards shared this recipe that her family makes in a crockpot for a busy day during the holidays.
Cuban Ropa Vieja
3 tablespoons vegetable oil
2 onions, halved and sliced thin
2 red bell peppers, stemmed, seeded and sliced to 1/2-inch-wide strips
1/4 cup tomato paste
4 garlic cloves, minced
2 teaspoons cumin
1 1/2 teaspoons oregano
Salt and pepper to taste
1/2 cup dry white wine
2 tablespoons soy sauce
2 bay leaves
One 2-pound flank steak trimmed and cut crosswise against the grain into 4 pieces
3/4 cup pitted green olives, sliced
1 tablespoon vinegar
Heat oil in nonstick skillet over medium heat until simmering. Add onions and bell peppers. Cook until soft, about 8 to 10 minutes.
Push vegetables to the side and add tomato paste, garlic, cumin, oregano and 1/2 teaspoon salt to center and cook until fragrant. Stir vegetables into spices and add wine. Cook until nearly evaporated. Transfer vegetable mixture, soy sauce and bay leaves to slow cooker. Season steak with salt and pepper and nestle into vegetables. Cover and cook 6 to 7 hours, until meat is very tender.
Transfer steak to cutting board. Discard bay leaves. Using two forks, shred steak into bite-size pieces, then return to slow cooker. Stir in vinegar.
Serve over rice with fresh cilantro, lime and sliced olives.