Ropa Vieja {Cuban Shredded Beef}
"Take advantage of either the slow-cooker or the Instant Pot to turn out this saucy, shredded, salty, sweet Cuban Classic flank steak preparation. Serve with some hot, cooked rice, a shower of fresh cilantro, and some lime wedges for squeezing and and feel like you've been transported to Miami!..."
INGREDIENTS
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2 to 2 1/2 pounds beef flank steak
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2 packets Sazon Goya or 1 1/4 teaspoons plus 1 1/4 teaspoons seasoning salt (separated)
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1 tablespoon peanut or canola oil plus 1 teaspoon (separated)
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1 large green pepper (seeded, stemmed, and diced)
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1 large onion (trimmed of root and blossom ends, peeled, and diced)
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4 cloves garlic (peeled and minced)
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1 can petite diced tomatoes in their juices (28 ounces)
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1 cup beef broth
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1 cup dry red wine
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1 teaspoon kosher salt plus a pinch (separated)
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1/2 teaspoon coarse ground black pepper
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1 jar green olives with pimientos (5.75 ounces or thereabouts, drained and cut in half)
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1 jar capers (2 ounces, drained and rinsed)
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1 cup golden raisins (If omitting, add 2 tablespoons sugar., optional)
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hot cooked rice or noodles
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cilantro or parsley and fresh lime wedges for garnish (optional)
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