Don’t let the name of this classic Cuban dish—“old clothes”—put you off. The beef emerges from the slow cooker succulent and flavorful, and, the whole dish can be prepared in your slow cooker, making it perfect for a One Pot Wednesday. Serve it with any leftover rice you have in the fridge, or purchase a crusty loaf of bread to offer alongside. Or, if you prefer, prepare some simple mashed or roasted potatoes.
1 cup (8 fl. oz./250 ml) low-sodium beef broth
1 can (15 oz./470 g) crushed tomatoes with juice
1 Tbs. tomato paste
1 yellow onion, finely chopped
1 small green bell pepper, seeded and finely chopped
1 small red bell pepper, seeded and finely chopped
3 garlic cloves, minced
2 tsp. ground cumin
2 tsp. dried oregano
1 Tbs. sugar
Kosher salt and freshly ground pepper
3 lb. (1.5 kg) flank steak, cut into 6 equal pieces
1/2 cup (2 1/2 oz./75 g) pitted and sliced green olives
1/3 cup (1/2 oz./15 g) chopped fresh cilantro, plus small sprigs for garnish (optional)
3 Tbs. cider vinegar
In a slow cooker, combine the broth, tomatoes, tomato paste, onion, green and red bell peppers, garlic, cumin, oregano and sugar and stir to mix well. Generously salt the steak and add it to the slow cooker, nestling the pieces in the sauce. Cover and cook on low for 8 hours. The meat should be very tender.
Transfer the meat to a cutting board. Using 2 forks, shred into medium-size pieces. Using a large spoon, skim off and discard any fat from the surface of the cooking liquid. Return the meat to the slow cooker, add the olives, chopped cilantro and vinegar, and stir to mix well. Taste and adjust the seasoning with more vinegar, salt and pepper. Cover and cook on low for 30 minutes to warm through.
Transfer the meat mixture with the sauce to a platter, garnish with cilantro and serve immediately. Serves 6 to 8.
Learn to make the most of your slow cooker with this and other
inspiring recipes in our Quick Slow Cooking, by Kim Laidlaw.