Cuban Ropa Vieja

• 6 bacon strips, chopped
• 2 beef flank steaks (1 pound each), cut in half
• 1 can (28 ounces) crushed tomatoes
• 2 cups beef stock
• 1 can (6 ounces) tomato paste
• 5 garlic cloves, minced
• 1 tablespoon ground cumin
• 2 teaspoons dried thyme
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 medium onion, thinly sliced
• 1 medium sweet red pepper, sliced
• 1 medium green pepper, sliced
• 1/4 cup minced fresh cilantro
• Hot cooked rice

1. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
2. In same skillet, heat drippings over medium-high heat; brown steak in batches. Transfer meat and bacon to a 5- or 6-qt. slow cooker. In a large bowl, combine tomatoes, beef stock, tomato paste, garlic, seasonings and vegetables; pour over meat. Cook, covered, on low 7-9 hours or until meat is tender. Shred beef with two forks; return to slow cooker. Stir in cilantro. Remove with a slotted spoon; serve with rice.
3. Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little stock or water if necessary.

bacon, beef, tomatoes, beef stock, tomato paste, garlic, ground cumin, thyme, salt, pepper, onion, sweet red pepper, green pepper, fresh cilantro, rice

Taken from www.tasteofhome.com/recipes/cuban-ropa-vieja/ (may not work)