Slow-Cooker Ropa Vieja

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4 Prep 30 min Cook 8 hr Serves 12

You want steak that’s fall apart, fork tender? You’d be wise to cook this tangy Cuban-inspired dish (named for how the beef melts intro strands) in the crockpot .

1½ cups fat-free reduced-sodium chicken stock ¼ cup apple cider vinegar 1 tbsp ground cumin 1 tsp mild paprika (preferably smoked) 1 tsp salt ½ tsp black pepper ¼ tsp cayenne pepper, or more to taste 2 (1½-lb) lean flank steaks, trimmed 2 medium red onions, thinly sliced into rings 2 large red bell peppers, seeded, cored, and chopped 2 medium apples, peeled, cored, and shredded using the large holes of a box grater 3 medium celery stalks, thinly sliced 3 medium garlic cloves, finely chopped ½ cup (packed) chopped fresh cilantro leaves 1. In a 5- or 6-quart slow cooker, whisk the stock, vinegar, cumin, paprika, salt, black pepper, and cayenne. Add the steaks, onions, bell peppers, apples, celery, and garlic, distributing the vegetables and apples under, between, and over the steaks. Cover and cook on Low until the beef is fork-tender, about 8 hours.

2. Transfer the beef to a cutting board and let rest for 10 minutes. Using 2 forks, shred the beef along the grain. Return the beef to the slow cooker and stir in the cilantro. (The beef and sauce can be kept on the Warm setting for up to 4 hours.)

Per serving (about 1¼ cups) 199 Cal, 6 g Total Fat, 2 g Sat Fat, 329 mg Sod, 9 g Total Carb, 5 g Sugar, 2 g Fib, 26 g Prot.

See photograph on pages 78 to 79.