This Cuban recipe gets its amusing name from the meat shreds that resemble torn old clothes. Slow-cooking the flank steak along with tomato sauce, tomato paste and beef stock gives this classic dish an intense depth of flavor which is further enriched by onion, garlic, cumin, cilantro and vinegar. Serve hot with steamed rice. Smart Recipes, Caribbean Recipes, Beef Recipes, Recipes Beef Caribbean Slow Cooker Ropa Vieja Slow Cooker Ropa Vieja Recipe | CHEFBear.net PT10H15M Serves 4 1 Tablespoon Vegetable Oil 2 Pounds Flank Steak 1 Cup Beef Stock 1 Cup Tomato Sauce 1 Small Onion 1 Large Green Bell Pepper 4 Cloves Garlic 8 Ounces Tomato Paste 1 Teaspoon Ground Cumin 1 Large Bunch Fresh Cilantro Leaves 1 Tablespoon Olive Oil 1 Tablespoon White Vinegar 2 Tablespoons Capers 1 Cup Green Olives With Pimentos In a large skillet over high heat, heat vegetable oil and sear steak until golden brown, about 3-4 minutes on each side. Remove from heat, transfer meat to a large plate & set aside. In a 6-quart slow cooker on low setting, add stock, tomato sauce, tomato paste, olive oil, & vinegar. Stir well until completely combined. Stir in onion, bell pepper, garlic, cumin, 1/2 of the cilantro, capers, and olives until incorporated. Transfer browned meat into veggie mixture and cook until steak is tender, about 8-10 hours. Transfer steak to a cutting board and allow it to rest & cool enough to be handled. Slice steak against the grain and arrange slices on a bed of steamed rice. Garnish with remaining cilantro and serve with a side of cooking juices.

Slow Cooker Ropa Vieja

Slow Cooker Ropa Vieja Recipe


This Cuban recipe gets its amusing name from the meat shreds that resemble torn old clothes. Slow-cooking the flank steak along with tomato sauce, tomato paste and beef stock gives this classic dish an intense depth of flavor which is further enriched by onion, garlic, cumin, cilantro and vinegar. Serve hot with steamed rice.

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Recipe Information

Flavor Profile

Caribbean

Protein

Beef

Category

Main Dishes

Serves

4

Total Time

10 Hours 15 Minutes

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Ingredients

      • 1 Tablespoon Vegetable Oil
      • 2 Pounds Flank Steak
      • 1 Cup Beef Stock
      • 1 Cup Tomato Sauce
      • 1 Small Onion (Sliced)
      • 1 Large Green Bell Pepper (Seeded & Sliced)
      • 4 Cloves Garlic (Minced)
      • 8 Ounces Tomato Paste
      • 1 Teaspoon Ground Cumin
      • 1 Large Bunch Fresh Cilantro Leaves (Chopped)
      • 1 Tablespoon Olive Oil
      • 1 Tablespoon White Vinegar
      • 2 Tablespoons Capers (Drained)
      • 1 Cup Green Olives With Pimentos (Drained & Chopped)

Directions

  1. In a large skillet over high heat, heat vegetable oil and sear steak until golden brown, about 3-4 minutes on each side. Remove from heat, transfer meat to a large plate & set aside.
  2. In a 6-quart slow cooker on low setting, add stock, tomato sauce, tomato paste, olive oil, & vinegar. Stir well until completely combined. Stir in onion, bell pepper, garlic, cumin, 1/2 of the cilantro, capers, and olives until incorporated. Transfer browned meat into veggie mixture and cook until steak is tender, about 8-10 hours.
  3. Transfer steak to a cutting board and allow it to rest & cool enough to be handled. Slice steak against the grain and arrange slices on a bed of steamed rice. Garnish with remaining cilantro and serve with a side of cooking juices.



Nutrition & Cost Facts

Calories

514.0 kcal

Carbs

21.0 g

Fat

24.0 g

Protein

54.0 g

Cost Per Serving

$5.47

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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