With this tasty mix of Ropa Vieja and Patatas Bravas, you can get a taste of both Cuba and Spain. Shredded beef that is soft and cooked in fragrant spices is served with crispy roasted potatoes and a tangy bravas sauce on top. A trip through the kitchen on a plate!
Ingredients: 2 lbs flank steak. 1 onion, thinly sliced. 1 bell pepper, thinly sliced. 3 cloves garlic, minced. 1 can 14 oz crushed tomatoes. 1 cup beef broth. 1 teaspoon cumin. 1 teaspoon paprika. 1 teaspoon dried oregano. Salt and black pepper to taste. 3 large potatoes, diced. 1/4 cup olive oil. 1/2 cup mayonnaise. 2 tablespoons tomato paste. 1 tablespoon white wine vinegar. 1 teaspoon smoked paprika. 1/2 teaspoon cayenne pepper. Chopped fresh parsley for garnish.
Instructions: Set a slow cooker on low and add flank steak. Slice the onions and bell peppers and add them to the pot. Then add the crushed tomatoes, beef broth, cumin, paprika, dried oregano, salt, and black pepper. Put the lid on and cook on low for 8 hours, or until the beef is soft and easy to shred. Make the Patatas Bravas while the beef is cooking. Set the oven to 425F 220C and heat it up. Add black pepper, olive oil, and diced potatoes to a bowl. Place them on a baking sheet and roast them for 30 to 35 minutes, or until they are crispy and golden brown. Put tomato paste, white wine vinegar, smoked paprika, cayenne pepper, and mayonnaise in a small bowl. Mix them together to make the bravas sauce. Put away. To re-add the beef to the sauce, shred it with two forks when it's done. Pour the bravas sauce on top of the Ropa Vieja that has been served on a bed of patatas bravas. Add some chopped fresh parsley on top, and enjoy this tasty mix of Cuban and Spanish food!