Slow Cooker Ropa Viejo

1 1/2 cup fat-free, reduced-sodium chicken broth
1/4 cup apple cider vinegar
1 tbsp ground cumin
1 tsp paprika
1 tsp table salt
1/2 tsp black pepper, freshly ground
1/4 tsp cayenne papper, or more to taste
3 pounds raw flank steak, trimmed of any fat
2 medium red onions, thinly sliced into rings
2 large red bell peppers, seeded and chopped
2 medium apples, cored and shredded w/grater
3 medium stalk celery, thinly sliced
3 medium garlic cloves, minced
1/2 cup cilantro, chopped

Whisk the broth, vinegar, cumin, paprika, salt, black pepper and cayenne in a 5 or 6 quart slow cooker. Put in the meat, then add the onions, red peppers, apples, celery garlic, making sure the vegetables are under, between and over the meat.

Cover and cook on low until the meat if fork tender, about 8 hours.

Transfer the meat to a cutting board, set aside for 10 minutes. Shred the meat with two forks pulling it into strands along the grain. Return to the slow cooker, stir in cilantro and serve.

Yields about 1 1/4 cups per serving.



Number of Servings: 12

Recipe submitted by SparkPeople user JENNYLOUPOOPOO.