2 tablespoons beef base (I used Better than Bouillon)
1 ½ cups water
1 (14.5-ounce) can fire-roasted crushed tomatoes
¼ cup dry white wine
¼ cup fresh cilantro, chopped
Fresh tortillas, optional
Sliced Avocado, optional
Instructions
Season meat with pepper, and heat olive oil in a non-stick skillet over medium-high heat. Sear meat on two sides, just until browned. Transfer meat to crockpot.
Add onions, peppers, garlic, cumin, allspice, cloves, bay leaves, black pepper, red pepper flakes, and beef base to the pot. Cover with water, crushed tomatoes, and white wine. Turn crockpot to LOW and cook for 7-8 hours.
Transfer meat to cutting board and shred using two forks. Top each portion with cilantro, and serve alongside warm tortillas and sliced avocado, if desired.
Nutrition Information
Calories: 240 Fat: 9 g Carbohydrates: 6 g Sodium: 980 mg Fiber: 2 g Protein: 31 g Cholesterol: 85 mg
Recipe by JTA Wellness; San Antonio Dietitians at https://www.jtawellness.com/2016/12/ropa-vieja/