Slow Cooker Ropa Vieja Recipe2021-03-11
- Cuisine: Cuban, Mexican
- Course: Main Dish
- Skill Level: Beginner
- Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 6:00 h
- Ready In: 6:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat1.9 g
Trans Fat4.0 g
Unsaturated Fat1.5 g
Slow cooker Ropa Vieja recipe. Cuban slow cooker Ropa Vieja is an easy Cuban dish perfect for a family. It’s totally customizable too, so if you like your food spicy, this recipe is for you.
What is slow cooker Ropa Vieja?
Ropa Vieja is a dish from Cuba. It is made by cooking beef for hours until it falls apart and then simmering it in a tomato sauce with vegetables, spices, and seasonings.
The dish was originally made by Cuban slaves who would use their day’s leftover meat to make this dish.
Is Ropa Veja an authentic Cuban recipe?
This article will explore the authenticity of Ropa Veja, a dish that is often described as an authentic Cuban recipe. The dish is typically served with white rice and black beans.
Ropa Veja is not an authentic Cuban recipe because it was invented in Miami by a Cuban-American cook.
Slow Cooker Ropa Vieja Recipe
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- 1 tablespoon canola oil
- 2 pounds (960 g) beef flank steak
- kosher salt
- freshly ground black pepper to tatse
- 1 carrot, peeled and sliced lengthwise
- 1 red bell pepper, seeded and sliced
- 1 medium yellow onion, peeled and thinly sliced
- 1 whole head of garlic, peeled and chopped
- 1/2 cup (125 ml) dry white wine
- 2 cups (500 ml) tomato puree
- 6 oz (180 ml) can tomato paste
- 1 cup (250 ml) low-fat chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/2 cup green olives, pitted and sliced
- 1 tablespoon white vinegar
Season beef steak with salt and black pepper on all sides.
In a large nonstick skillet, heat canola oil over medium-high heat. Add seasoned meat and brown on both sides, for 3 minutes per side. Place browned beef in a slow cooker. Stir in sliced carrots.
Add 1 tablespoon of canola oil to the skillet along with garlic, onions, and green bell peppers. Reduce heat to medium and cook, stirring, until vegetables are softened and start to caramelize. Pour in dry white wine and cook, stirring and scraping any browned bits from the bottom, for a further 1 minute. Turn off heat and transfer mixture to slow cooker.
In a medium mixing bowl, combine tomato purée, tomato paste, dried ingredients, and 2 teaspoons of kosher salt. Mix well. Pour tomato mixture over beef in the slow cooker.
Cover slow cooker and cook on high-heat setting for 6 hours, or until beef is tender. Just 30 minutes before, stir in green olives and vinegar.
Turn off the slow cooker. Using tongs, transfer meat to a cutting board. Shred beef with two forks. Pour sauce over shredded flank steak. Serve over the cooked rice with black beans and lime wedges.