Slow Cooker Ropa Vieja
By :Instant Culinary Team
Ropa Vieja, or Cuban shredded beef, is a delicious dish rich perfect for hearty dinners and for sharing. Slow cooking allows the meat to break down into tender pieces full off flavor.
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Difficulty Easy
Browse Category Dinner, Lunch
Cooking Technique Saute
Home Category Dinner, Lunch
Prep Time 15 Minutes
Cook Time 4 Hours 30 Minutes
Servings
7-8 Servings
Ingredients
  • 2 tbsp olive oil
  • 2 ½ lb flank steak room temperature
  • Salt as needed
  • 1 yellow onion julienned
  • 4 garlic cloves minced
  • 2 tsp cumin seeds
  • 1 green pepper deseeded and sliced into strips
  • 1 red pepper deseeded and sliced into strips
  • 1 6.5 oz jar diced pimento peppers
  • 1 28 oz can whole peeled tomatoes crushed by hand
  • 2 cups beef broth
  • ½ cup pimento stuffed green olives halved
  • White rice for serving
  • Grilled plantains for serving
  • Black beans for serving
Difficulty Easy
Browse Category Dinner, Lunch
Cooking Technique Saute
Home Category Dinner, Lunch
Prep Time 15 Minutes
Cook Time 4 Hours 30 Minutes
Servings
7-8 Servings
Ingredients
  • 2 tbsp olive oil
  • 2 ½ lb flank steak room temperature
  • Salt as needed
  • 1 yellow onion julienned
  • 4 garlic cloves minced
  • 2 tsp cumin seeds
  • 1 green pepper deseeded and sliced into strips
  • 1 red pepper deseeded and sliced into strips
  • 1 6.5 oz jar diced pimento peppers
  • 1 28 oz can whole peeled tomatoes crushed by hand
  • 2 cups beef broth
  • ½ cup pimento stuffed green olives halved
  • White rice for serving
  • Grilled plantains for serving
  • Black beans for serving
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Rating: 0
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Instructions
  1. Turn on the Sauté function at 320°F for 30 Minutes and add the olive oil. Cut the flank steak into large slabs that fit within the inner pot. Season liberally with salt on all sides.
  2. Sear each flank steak for about 5 Minutes on each side, or until golden brown. Set aside when done and repeat until all steaks are complete.
  3. Return the meat to the pot. Add the onion, garlic, cumin seeds, peppers, whole peeled tomatoes, and beef broth. Stir to ensure everything is evenly coated.
  4. Place the lid on top and Slow Cook on High for 4 Hours 30 Minutes, or on Low for 9 Hours.
  5. After the time is done, shred the meat with a fork. Add in the halved green olives, and season to taste. Serve with white rice, grilled plantains, and black beans.
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