Crock-Pot Cuban Ropa Vieja

• 2 1/2 pounds beef flank steak
• 6 tablespoons ground cumin
• 4 tablespoons olive oil or as needed
• 2 cups Beef Broth (recipe follows) or store-bought low-sodium beef broth
• 2 8-ounce cans tomato sauce
• 2 6-ounce cans tomato paste
• 2 tablespoons distilled vinegar
• 8 garlic cloves, minced
• 1 1/2 teaspoons kosher salt
• 1 large yellow or white onion, chopped
• 1 green bell pepper, cored, seeded, and sliced into 1/2-inch strips
• 1 red bell pepper, cored, seeded, and sliced into
• 1/2-inch strips
• 1 bunch of fresh cilantro, leaves chopped
• White Rice (page 126), for serving
• Black Beans (page 127), for serving
• Fried Plantains (page 153), for serving
• 3 pounds beef bones or a combination of bones, oxtails, and short ribs
• 1 large onion, coarsely chopped
• 2 medium leeks (white and light green parts only), coarsely chopped
• 2 medium carrots, coarsely chopped
• 1 celery rib with leaves, coarsely chopped
• 1 1/2 teaspoons tomato paste
• 4 sprigs of fresh thyme or 1/2 teaspoon dried thyme
• 4 sprigs of fresh parsley
• 1/4 teaspoon whole black peppercorns
• 1 fresh or dried bay leaf
• (makes about 3 quarts)

1. Rub the steak on both sides with 3 tablespoons of the cumin.
2. In a large skillet, heat 2 tablespoons of oil over medium-high heat until shimmery and hot but not smoking.
3. Add the flank steak and cook until browned on both sides, about 5 minutes per side.
4. Transfer to a large Crock-Pot.
5. In a large mixing bowl, mix together the broth, tomato sauce, tomato paste, vinegar, garlic, salt, the remaining 3 tablespoons of cumin, and the remaining 2 tablespoons of olive oil.
6. Stir until well blended.
7. Add the onion, bell peppers, and cilantro.
8. Stir until well blended.
9. Pour the tomato mixture over the meat in the Crock-Pot.
10. Cover and cook on high for 4 hours, or on low for up to 10 hours.
11. The meat is ready when it falls apart when pierced with a fork.
12. Remove the meat from the sauce and use two forks to pull apart the meat, shredding it into strings.
13. Return the shredded meat to the sauce and let stand for 15 minutes.
14. Serve the shredded meat with the flavorful juices spooned over and with white rice, black beans, and fried plantains on the side.
15. Preheat the oven to 450F.
16. Spread the bones in a flameproof roasting pan.
17. Bake until the bones are brown, 30 to 45 minutes.
18. Transfer the bones to a stockpot.
19. Pour the fat out of the pan.
20. Place the roasting pan over high heat.
21. Pour 2 cups of water into the pan and bring to a boil, scraping up the browned bits in the pan with a wooden spoon.
22. Pour this liquid into the stockpot.
23. Add the onion, leeks, carrots, and celery.
24. Add cold water to cover the bones by 2 inches.
25. Bring to a boil over high heat.
26. Use a large spoon to skim off any foam that rises to the surface.
27. Add the tomato paste, thyme, parsley, peppercorns, and bay leaf.
28. Reduce the heat to low and simmer, partially covered, until the broth is full flavored, at least 2 hours and up to 8 hours.
29. Strain the broth through a mesh strainer and discard the solids.
30. Let cool.
31. If desired, refrigerate the stock and remove and discard the solidified fat from the surface.
32. Store in tightly covered containers in the refrigerator for up to 5 days or freeze up to 6 months.

beef flank, ground cumin, olive oil, beef broth, tomato sauce, tomato paste, distilled vinegar, garlic, kosher salt, white onion, green bell pepper, red bell pepper, fresh cilantro, white rice, black beans, plantains, beef, onion, leeks, carrots, celery, tomato paste, thyme, parsley, whole black peppercorns, bay leaf

Taken from www.epicurious.com/recipes/food/views/crock-pot-cuban-ropa-vieja-377888 (may not work)