Slow Cooked Ropa Vieja

Slow Cooked Ropa Vieja

August 9, 2010

10

One of my favorite things about twitter is I can say things like “menu planning for the week… any good suggestions?” and the suggestions come flying in within seconds. And just like that, meals for the week are set. One of our twitter followers, Shoghig, who we met at the Guacaholics Anonymous event a couple weeks ago, suggested I make Slow Cooked Ropa Vieja. The funny thing was, I was just cleaning out some kitchen cabinets over the weekend and saw my slow cooker and said “I really need to use this soon!” So the timing was perfect since I was already on the lookout for recipes involving the slow cooker! Plus, one of the joys of slow cooking, you can get loads of other things checked off your to-do list while all the ingredients of the dish are mingling and getting to know each other for the afternoon. The other perk is your house is filled with mouth-watering aromas. Not complaining!

Here’s what you need (serves 4):

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• 2 teaspoons vegetable oil
• 1 1/4 pounds beef flank steak
• 2/3 cup beef broth
• 1 (8 ounce) can tomato sauce
• 1 small onion, sliced
• 1 green bell pepper, seeded and sliced into strips
• 3 cloves of garlic, chopped
• 1 (6 ounce) can tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon chopped fresh cilantro
• 2 teaspoons olive oil
• 2 teaspoons white vinegar

Here’s what you do:

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• Heat the vegetable oil in a skillet over medium-high heat. Brown the steak for about 4 minutes on each side.

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• Transfer the flank steak to the slow cooker. Pour in the beef broth and tomato sauce, then add the onion, green pepper, garlic, tomato paste, cumin, cilantro, vinegar, and olive oil. Stir until well blended.
• Cover the slow cooker and cook on high for 4 hours or low for up to 10 hours. I chose to cook on high for 4 hours since I started late afternoon.
• When cooking is complete shred the meat using two forks.

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I ended up serving the Ropa Vieja with brown rice and beans, sour cream, and some cheese. Oh my! I’m almost positive that I smiled to myself when I took the first bite 😉 The shredded flank steak in the tomato sauce base along with an abundance of texture and comforting flavors are absolute perfection.

Do you have any slow cooked favorites?

[Chels]

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10 Responses to "Slow Cooked Ropa Vieja"

  1. Erica says:

    oh my book marking. My husband LOVES flank steak. Slow cooker favorites- Aggie’s Pulled Pork (Aggie’s Kitchen) or slow cooker vegan chili

  2. sweetersalt says:

    Delicious! I love my slow cooker, but tend to reserve it for fall and winter. Perhaps I should bring the old girl out for a spin soon!

    Laura

  3. I adore my slow cooker and for whatever reason use it a lot more during the winter than during the warmer months. Maybe its because I like to make heavier meals like pot roast, pumpkin soup and roasted turkey breast. But my ultimate favorite slow cooker meal is pulled pork, which is a Super Bowl favorite!

  4. Love making pulled pork in the slow cooker or pea soup. I also use it regularly to cook up a pot of beans or stock. I think ribs and buffalo chicken wings are excellent in the slow cooker and perfect for warm weather (especially because the slow cooker won’t heat up the apartment!)

    This recipe looks delicious — I’ll make a note to try it.

  5. I don’t have a slow cooker but this is making me want to buy one ASAP! Thanks for sharing the recipe, I’ll be forwarding to my slow cooker-owning friends 🙂

  6. I’ve used this recipe before and it is good! Slow cookers are great in the summer!

  7. i didn’t have a slow cooker until recently, but thankfully i also got a book called “the gourmet vegetarian slow cooker”! it’s unbeatable. the stuffed greek onions were to.die.for.

  8. Kayla says:

    I LOVE my slow cooker. My favorite is…layered in this order in your slow cooker:
    2 cans black beans (do not drain)
    2 cans corn (do not drain)
    1 lb. boneless skinless chicken breast
    1 16oz. jar salsa
    -Cook on low for 10 hours.
    -Shredded chicken
    YUMMY!

  9. Susan says:

    I have a slow cooker, but I have never used it. Can you even believe it?

  10. joan says:

    Love the slow cooker. I should use it more often!
    Layer:
    1 can chili beans
    1/2 cup enchilada sauce
    4 corn tortillas ( cut or torn in pieces)
    1 can whole corn – drained
    1 can sliced black olives – drained
    1 medium onion – chopped
    1 medium green or red pepper – chopped
    4 corn tortillas (cut or torn in pieces)
    1 cup enchilada sauce
    1 – 2 cups cheese – shredded
    Low for 5 – 6 hours.
    Delicious. 🙂

    I love chicken breasts, sliced onion, potatoes, and carrotts. Just sprinkle w/ salt and pepper and add a cup of chicken broth. I make this often in the winter. Why not in the summer, I don’t know. 🙂

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