Tender shredded beef in a bright pepper-and-tomato sauce, studded with olives. Serve over rice — it freezes and reheats beautifully.
Ingredients
- 2½ lb flank steak or beef chuck
- 1 onion, sliced
- 2 bell peppers, sliced
- 4 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 tsp cumin, 1 tsp oregano, 1 tsp smoked paprika
- ¼ cup green olives
- 2 bay leaves
- Salt
Instructions
- Place the beef in the slow cooker with the onion, peppers, and garlic.
- Add the diced tomatoes, tomato paste, broth, cumin, oregano, paprika, olives, and bay leaves.
- Cook on low 8 hours until the beef shreds easily.
- Shred the beef and stir it back through the sauce. Discard the bay leaves.
Make-Ahead & Storage
Freeze in its sauce up to 3 months; vacuum-seals well. Serve over white rice with black beans.
Notes
Flank steak gives the traditional stringy "old clothes" texture the dish is named for. A splash of dry white wine in the sauce adds brightness.