weeknight gourmet

A Taste of Havana: Slow-Cooker Ropa Vieja

Here is a delicious slow cooker recipe!  There is nothing better than coming home after a long day to a fully prepared dinner.

Cuban-braised beef, more commonly called Ropa Vieja, is shredded flank steak in a tomato-based sauce base.  The steak slow cooks in the sauce with the oregano and cumin giving it a great flavor.  The normally tough flank steak shreds easily after 7 hours in the slow cooker.

While some slow cooker recipes require you to sear the meat or cook some ingredients before adding to the pot, this recipe is so quick.  The only real prep is slicing the red peppers!

I served the ropa vieja with yellow rice and avocado.  It was a delicious meal.  The only disappointment was that it did not keep well.  The leftovers just were not as tasty.

(And, I must thank Real Simple yet again!  This is another recipe from Real Simple’s: Dinner Done Right.)

Slow-Cooker Cuban Braised Beef
Real Simple

  • 1 28-ounce can diced tomatoes, drained
  • 2 red bell peppers, sliced 1/2 inch thick
  • 1 onion, cut into 8 wedges
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • kosher salt and black pepper
  • 1 1/2 pounds flank steak, cut crosswise into thirds
  • 1 cup long-grain white rice
  • 1 avocado, sliced
  • 1/4 cup fresh cilantro leaves

In a 5- to 6-quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, 1½ teaspoons salt, and ¼ teaspoon pepper. Nestle the steak among the vegetables. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.

25 minutes before serving, cook the rice according to the package directions.

Using two forks, shred the beef and mix it into the cooking liquid. Serve with the rice and top with the avocado and cilantro.

 

You can leave a response, or trackback from your own site.

One Response to “A Taste of Havana: Slow-Cooker Ropa Vieja”

  1. Judy says:

    This is a delicious and extremely easy version of the classic rope vieja. Great served over the rice, as described, or with flour tortillas and trimmings. My family loves this meal!

Leave a Reply