Cuban Ropa Vieja Flatbread Crockpot Food

ROPA VIEJA (CUBAN BEEF)

Steps:

• Cut flank steak in half across the grain. Mix salt, black pepper, and cayenne. Season both sides generously with the salt mixture.
• Heat olive oil in a pot over high heat. Add steaks and cook until outsides are well browned, 4 to 5 minutes per side. Remove steaks to a plate.
• Reduce heat to medium. Add red onion, garlic, and more of the salt seasoning. Cook and stir until starting to soften, 3 to 5 minutes. Stir in cumin, paprika, oregano, cayenne pepper, cloves, and allspice. Cook and stir for 1 minute. Pour in white wine, scraping up the browned bits from the bottom of the pot. Stir in tomato sauce and chicken broth.
• Return beef and accumulated juices to the pot. Season with salt and add bay leaves. Reduce heat to low, cover, and simmer until beef is almost fork-tender, not falling apart, about 2 hours.
• Remove pot from heat and let stew cool to room temperature, at least 45 minutes. Refrigerate, 8 hours to overnight, for best results.
• Remove beef to a plate and set stew over medium heat. Tear beef along the grain into 1/8- to 1/4-inch-wide shreds; place back in the stew. Add bell peppers, poblanos, smoked paprika, capers, olives, and sugar. Stir together and reduce heat to medium. Simmer until peppers are soft and meat is tender, 15 to 20 minutes. Turn off heat, remove bay leaves, and stir in cilantro.

CUBAN ROPA VIEJA

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.

ROPA VIEJA IN A SLOW COOKER

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.

SLOW COOKER ROPA VIEJA (CUBAN SHREDDED BEEF)

Steps:

• Rub each side of the steak with Adobo seasoning. Place in slow cooker.
• Slice peppers, onion and garlic and add to the slow cooker along with the olives.
• Mix the remaining ingredients in a large bowl and add to the slow cooker.
• Cook on low for 8 hours.
• When cooked, remove the meat from the slow cooker and finely shred with 2 forks. Return the shredded beef to the sauce in the slow cooker and stir.
• Cook the shredded beef on low in the slow cooker another 20 minutes.
• Serve over rice.

CUBAN ROPA VIEJA (CROCK POT)

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.

CUBAN ROPA VIEJA - CROCK POT (OAMC)

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.

CUBAN ROPA VIEJA

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 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 blendedl.
• 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.

LA NUEVA ROPA VIEJA (CROCK POT)

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.

CROCK POT ROPA VIEJA

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.