Crockpot Ropas Viejas
Carbs Per Serving: Variable, but low (don’t serve the leftover liquid)
Effort: Easy
Ingredients:
3-4 lb beef roast, cubed - large chunks
1 medium onion, sliced
one half Bell or Holland pepper OR hot peppers to taste; sliced
1 small can tomato paste OR tomato sauce to taste
1 can beef broth
1 tsp bulk Splenda
1 Cinnamon stick
2-3 tsp cumin
Salt/Pepper to taste
oil or lard
How to Prepare:
Take the tomato paste and mix in a small amount of water to “tomato sauce” consistency, or simply use tomato sauce.
Place the cooking fat in a large, heated frying pan and bring it up to frying temperature. Plaace the meat in the skillet and brown on all sides - this may need to be done in small batches. (Many crockpot recipes call for pre-browning the meat. I don’t know anyone who actually does this, but it is an obligatory recommendation).
Place all ingredients into the crock pot and cook until the meat is fork tender (on high, usually about 4-5 hours; on low, up to 10 hours is fine) .
Remove the solids from the sauce using a slotted spoon, avoid serving the sauce as it will hold most of the carbs. In a bowl or on a plate, shred the beef using a pair of forks.
Serve with low carb tortillas or on a bed of lettuce. This dish is tasty with any combination of pico di gallo, sour cream, Cheddar cheese, chopped black olives or your preferred low-carb salsa.
Technorati Tags: Ropas Viejas, recipe, low-carb, beef, celiac
