CUBAN ROPA VIEJA
This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side.
Provided by Kate Phillips Masterson
Categories World Cuisine Recipes Latin American Caribbean
Time 4h15m
Yield 6
Number Of Ingredients 12
Steps:
- Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
- Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.
Nutrition Facts : Calories 260.5 calories, Carbohydrate 9.9 g, Cholesterol 47.6 mg, Fat 15.8 g, Fiber 2.3 g, Protein 20.5 g, SaturatedFat 5.3 g, Sodium 599.2 mg, Sugar 5.9 g
ROPA VIEJA CROCK POT RECIPE
Ropa Vieja is comforting Cuban cuisine. Cathy's recipe is easy to prepare because the Crock Pot does all the work. The beef turns out extremely tender. Tomatoes and bell peppers add a sweetness while the array of spices add a bit of smokiness to the recipe. This is a wonderful meal that can be prepped in no time. Serve with black...
Provided by Cathy @mexicanappetizersandmore.com
Categories Beef
Time 4h15m
Number Of Ingredients 23
Steps:
- 1. Cut meat into thin strips. Season with salt and adobo if using. Can brown meat in a heavy skillet with a few tablespoons of oil if you would like. I normally just add most of the ingredients together to slow cooker.
- 2. Add all ingredients to slow cooker on high for 4 hours or set to low for 6 hours except cilantro and olives.
- 3. After 4 hours stir in cilantro and olives.
- 4. Serve with white rice. Traditionally also served with stewed black beans.
EASY SLOW-COOKER CHICKEN ROPA VIEJA
When discussing various methods of cooking ropas, a friend of mine told me her sister adds apple juice. I thought a Granny Smith apple might give the dish an extra kick-and it does. The ropas may also be served with hominy or tortillas, but I think the plantains add a special touch. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 6 Servings
Number Of Ingredients 13
Steps:
- Place the first 7 ingredients and 1 teaspoon adobo in a 5- or 6-quart slow cooker. Rub the remaining adobo seasoning over chicken; add to slow cooker. Cook, covered, on low until chicken is tender, 5-6 hours. Using 2 forks, shred chicken. Stir in lime juice to taste; heat through., Meanwhile, heat butter in a large skillet over medium heat. Cook plantains in batches until tender and golden brown, about 3 minutes per side. Drain on paper towels., Serve chicken with plantains using a slotted spoon. If desired, serve with rice, lime wedges and cilantro.
Nutrition Facts : Calories 387 calories, Fat 16g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 1428mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 4g fiber), Protein 23g protein.
SLOW-COOKER ROPA VIEJA
Martha's take on the classic Cuban beef stew relies on affordable flank steak. Browning the beef before adding it to the slow cooker makes the meat and the cooking liquid even more delicious. This recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 15
Steps:
- Preheat a 5-to-6-quart slow cooker. Season steak generously with salt and pepper. In a large skillet, heat 1 tablespoon oil over high. Add steak and cook until browned on both sides, about 8 minutes. Transfer to slow cooker.
- Add remaining 1 tablespoon oil to skillet. Add onions, bell pepper, garlic, jalapeno, and cumin seeds; season with salt and pepper and cook until vegetables are tender, about 5 minutes. Stir in tomato paste; cook 2 minutes more. Add tomatoes and bring to a boil. Pour mixture over steak in slow cooker; cover and cook on high until very tender, 5 hours (or on low 10 hours).
- Transfer steak to a platter; cut in half crosswise. Using two forks, shred meat. Transfer sauce to skillet; cook over high heat until slightly thickened, about 10 minutes. Stir in shredded meat, olives, and capers with brine; cook just until heated through, 2 minutes more. Top with cilantro and serve, with rice and plantain chips.
CUBAN ROPA VIEJA - CROCK POT (OAMC)
A slow cooked Cuban "Beef Stew". A great way to have a hot dinner on the table with little fuss. Serve over rice or with tortillas for an easy dinner.
Provided by Brenda.
Categories Stew
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat vegetable oil in a large skillet over medium-high heat.
- Brown the flank steak on each side, about 4 minutes per side.
- Transfer beef to a slow cooker.
- In a large bowl, mix together the beef broth, tomato sauce, tomato paste, onion, bell pepper, garlic, cilantro, olive oil and vinegar.
- Stir until well blended.
- Pour over flank steak in slow cooker.
- Cover, and cook on High for 4 hours, or on Low for up to 10 hours.
- When ready to serve, shred meat and serve with tortillas or rice.
- If freezing ahead: Don't brown the meat, just put ingredients in a ziploc bag and place in freezer, flattened. (I like to fit it into a bowl that will fit into the crockpot, but you don't have to.
- To cook from frozen: Thaw in refrigerator if desired (or put in frozen). Cook as directed above. If cooking from frozen add time for thawing.
ROPA VIEJA IN A SLOW COOKER
This is a delicious pot roast with peppers and onions. Just like at the Cuban restaurants in the malls!
Provided by NC baking girl
Categories 100+ Everyday Cooking Recipes
Time 7h45m
Yield 6
Number Of Ingredients 11
Steps:
- Pierce the beef roast to tenderize it and let the flavors in, and place it into a slow cooker with the garlic, red bell peppers, green bell peppers, yellow onions and sweet onions. Stir in the tomato paste and red wine vinegar. Sprinkle with the garlic powder, seasoned salt, salt, and ground black pepper.
- Cover, and cook on Low until the beef is tender, 7 to 8 hours. Remove beef, and shred into long strands using two forks. Return the meat to the slow cooker and combine with the vegetables.
- Cook on Low until the meat and vegetables are very tender, about 30 minutes.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 14.1 g, Cholesterol 68.8 mg, Fat 17.3 g, Fiber 3.2 g, Protein 19.7 g, SaturatedFat 6.8 g, Sodium 178.9 mg, Sugar 7 g
CUBAN ROPA VIEJA (CROCK POT)
Make and share this Cuban Ropa Vieja (Crock Pot) recipe from Food.com.
Provided by dicentra
Categories Steak
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix all ingredients except steak, alcaparrado and cilantro in a 3½-qt or larger slow-cooker. Top with steak; turn steak over to coat with mixture.
- Cover and cook on low 8 to 10 hours or until steak is very tender. Transfer steak to a cutting board.
- Remove and discard bay leaf. Tear steak in shreds using the two-forks method. Return shreds to cooker; stir in olives and chopped cilantro and serve.
Nutrition Facts : Calories 282.9, Fat 9.1, SaturatedFat 2.2, Cholesterol 97, Sodium 959.2, Carbohydrate 15.3, Fiber 3.4, Sugar 7.6, Protein 35.3
CROCK POT ROPA VIEJA
I've seen this a few places around the internet...I think it originally came from a "women's magazine," but I've been unable to locate the original. It was given to me by a Cuban friend, whose Abuela declared "my" Ropa Vieja, "Oh! Just as good as home!" That's what I call success! I like it served with rice and black beans, nopales, cabbage slaw and fried ripe plantains on the side, but it also works very well in tortillas with the regular American taco fixings. The recipe calls for skirt steak, but I've also had great results with flank steak, shoulder steak, tri-tip, chuck...anything lean and tough and cheap. The long low cooking will melt all the collagen and give you moist, tender meat no matter how tough it starts out.
Provided by Rhiannon Deux
Categories Meat
Time 10h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix the first 8 ingredients right in your Crock Pot. Place the meat in, and turn it so it's coated.
- Cover and cook on low 8-10 hours.
- Discard the bay leaf. Remove the meat to a cutting board and shred with a couple of forks.
- Put the shredded meat back into the Crock Pot and add the alcaparrado or olives and capers. Swish it around in the liquid to mix and serve topped with chopped cilantro.
Nutrition Facts : Calories 371.1, Fat 17.9, SaturatedFat 5.9, Cholesterol 110.6, Sodium 966.4, Carbohydrate 13.9, Fiber 3.5, Sugar 7.6, Protein 38.6
LA NUEVA ROPA VIEJA (CROCK POT)
I found this recipe in our local newspaper. It is an easy crock pot version the Cuban Ropa Vieja which requires several hours of simmering on the stove top. This dish is essentially a stew and will be wonderful served with a side salad, corn muffins or tortillas and rice. NOTE: Sirloin steak or chuck roast can be used instead of the skirt or flank steak called for in the ingredients list. the exact seasonings for the canned diced tomatoes doesn't matter as long as you choose a type that includes garlic. Petite diced tomatoes and no-salt added varieties also work.
Provided by Happy Hippie
Categories Stew
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Put the tomato sauce, water, bay leaves, vinegar, garlic, cumin, salt and black pepper into the crock pot. Stir to combine.
- Peel the onion and cut it into quarters. Thinly slice the onion quarters, and add them to the crock pot.
- Place the beef over the onions, and spoon some of the liquid over the meat. (If ou are using skirt steak or flank steak, there will be several thin pieces, and they will overlap in the pot.).
- Rinse bell peppers and discard the seeds and membranes.
- Cut the peppers into quarters, thinly slice them, and add the pieces to the crock pot.
- Pour the diced tomatoes with their juice evenly on top.
- Cover the pot and cook on low until the meat is so tender that it practically falls apart, about 8 hours if using skirt or flank steak or 10 hours if using sirloin or chuck.
- About 20 minutes before serving, cook the rice.
- Before serving, removed the beef and vegetables from the crock pot to a large serving bowl.
- Use two forks to pull the beef into shreds. There should be some cooking juices in the bowl, but if not, add about 1/2 cup juices.
- Stir to mix the beef and vegetables.
- Season with additional salt and pepper if desired.
- Serve all but two cups of the beef vegetable mixture over hot rice.
- Refrigerate leftovers, skim off fat and store in the refrigerator for up to to 3 days or a month in the freezer. Use the leftovers in a beefy tortilla soup.
Nutrition Facts : Calories 545.2, Fat 19.2, SaturatedFat 7.2, Cholesterol 147.4, Sodium 602.7, Carbohydrate 38, Fiber 3.1, Sugar 6, Protein 52.1
SLOW COOKER ROPA VIEJA
For anyone following a low-carb or grain-free diet, this pairs well with lime-cilantro cauliflower 'rice.'
Provided by abussone
Categories World Cuisine Recipes Latin American Caribbean
Time 10h30m
Yield 6
Number Of Ingredients 13
Steps:
- Heat avocado oil in a large skillet over medium-high heat; cook beef roast in the hot oil until browned, about 4 minutes per side. Transfer roast to a slow cooker. Pour tomatoes and beef broth over roast; add onions and bell peppers.
- Mix tomato paste, garlic, olive oil, vinegar, cumin, and salt together in a bowl; pour over onions and bell peppers.
- Cook on High for 1 hour. Decrease heat to Low and cook until beef is tender enough to shred, about 8 hours.
- Remove beef from slow cooker and shred on a work surface using 2 forks. Return shredded beef to slow cooker; add cilantro and stir.
- Cook on Low for 1 hour more.
Nutrition Facts : Calories 326.7 calories, Carbohydrate 20.3 g, Cholesterol 65.3 mg, Fat 13.7 g, Fiber 4 g, Protein 30.2 g, SaturatedFat 4.1 g, Sodium 1153.3 mg, Sugar 9.7 g
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