Ropa Vieja

Ingredients

• 2 tbsp olive oil
• 1.5 kg rump
• 1 large white onion, sliced
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 tbsp oregano
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp black pepper
• 1/2 tsp turmeric
• salt to taste
• 1 can diced tomatoes
• 1 cup water
• 2 tbsp soy sauce
• 2 bay leaves
• 1 lime juiced
• 1/2 cup green olives

Instructions

1. 1

   Season the rump all over with salt and pepper.

2. 2

   Heat the olive oil in a large saucepan over medium high heat. Once hot, add the roast to the pan and sear on all sides until browned. Remove from pan.

3. 3

   Add the sliced onions, and cook for a few minutes until softened. Add the garlic and the assorted bell peppers. Stir, and continue cooking for 2-3 minutes.

4. 4

   Add the oregano, cumin, paprika, black pepper, turmeric and salt. Stir to coat the vegetables in the spice mixture, and cook for 1 minute or so until spices turn fragrant.

5. 5

   Add the diced tomato, water, and soy sauce. Bring to a boil, then pour this into mixture into the slow cooker over the roast. Add the bay leaves , nestled among the mixture.

6. 6

   Cover slow cooker and cook on low heat for 8-10 hours or until beef is very tender and easily shredded. Stir in the olives and lime juice,