<http://schema.org/articleBody>
" Active Time: 15 minutes Total Time: 8 to 10 hours  Ingredients   \u2022 2 cubanelle or Italian frying peppers, seeded and sliced \u2022 1 cup sliced onion \u2022 1 can (8 oz) tomato sauce \u2022 \u00BC cup tomato paste \u2022 1 Tbsp each olive oil, cider vinegar and minced garlic \u2022 1 tsp ground cumin \u2022 1 bay leaf \u2022 \u00BD tsp salt \u2022 1\u00BD-lb boneless chuck steak \u2022 ? cup coarsely chopped alcaparrado (we used Goya), or ? cup pimiento-stuffed olives plus \u2022 2 Tbsp chopped capers ? cup chopped cilantro Directions Mix all ingredients except steak, alcaparrado and cilantro in a 3\u00BD-qt or larger slow-cooker. Top with steak; turn steak over to coat with mixture. Cover and cook on low 8 to 10 hours or until steak is very tender. Transfer steak to a cutting board. Remove and discard bay leaf. Tear steak in shreds using the two-forks method. Return shreds to cooker; stir in alcaparrado and chopped cilantro and serve. \u2014From Woman&amp;#039;s Day magazine "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a1582/ropa-vieja-recipe-a-44459/>