Monday, July 29, 2013

Slow-Cooker Ropa Vieja
A Cuban shredded Beef dish. Ropa Vieja means "old clothes", I guess the shredded beef looks like old clothes.  If your tired of the same old burrito/taco dishes try this.  It's tangy, spicy, and savory.  This hearty steak dish served over rice makes a complete colorful meal that includes crushed tomatoes, red, yellow, orange & green bell peppers, onions, carrots, jalapeno and pimiento-stuffed green olives. 
2-15 oz. cans or 1-30 oz. can of crushed tomatoes
1 cup beef broth
3 Tablespoons ketchup
1 Tablespoon apple cider vinegar
3 cloves garlic, minced
2 heaping teaspoons ground cumin
1/2 heaping teaspoon dried oregano
2-bay leaf
2 teaspoons kosher salt
fresh ground black pepper (about 6 turns)
1-large white onion, diced
2- large carrots, peeled and diced
2-jalapeno peppers, diced with half the seeds and membrane removed; slice the jalapeno in half and remove the seeds and white membrane with a spoon from 1 half of the jalapeno (or keep all the seeds if you like it hot, or if you're a spicy lightweight-remove all the seeds and white membrane from both halves)
8-bell peppers; (two in each color) red, green, yellow & orange; sliced into matchstick lengths, 1/2 inch thickness
2 lbs. flank or skirt steak
To add after cooking time is done:
3 Tablespoons chopped pimiento-stuffed green olives, plus 1 (optional)
 Tablespoon brine from the jar (optional)

Serve on top of:
 Cooked white rice
  1. Combine the crushed tomatoes, broth, ketchup, vinegar, garlic, cumin, oregano, bay leafs and salt in a bowl. Set aside.
  2. Add to a large oval slow cooker the onion, carrots, jalapenos, and bell peppers.
  3. Pour half of the sauce on top of the vegetables.
  4. Lay the steak on top of the vegetables and pour the remaining sauce on top.
  5. Cover and cook on low, undisturbed for 8 hours. (Your house is going to smell so good!)
  6. After 8 hours, remove the meat to a cutting board and find the bay leaf and discard. Cut the meat in half length wise and then against the grain into 3 sections, then shred with 2 forks, add the shredded meat and also the olives and olive brine back into the slow cooker, stir, check if it needs more salt and pepper and serve over rice.
Serves 6-8 large servings 

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