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" Mix all ingredients except steak, alcaparrado and cilantro in a 3 1/2-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. Ropa vieja means &amp;quot;old clothes&amp;quot; in Spanish. This famous Cuban dish is so named because the shredded beef resembles clothes so worn that they fall apart. Alcaparrado means green olives, often stuffed with pimientos and capers mixed together."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a9950/cuban-ropa-vieja-121391/?click=wdy-more>