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.
SLOW-COOKER ROPA VIEJA
Provided by Food Network Kitchen
Time 8h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the tomatoes, ketchup, vinegar, garlic, cumin, jalapeno and 3/4 teaspoon salt in a 5-to-6-quart slow cooker. Add the steak, bell peppers and onion and toss to coat. Cover and cook on low, undisturbed, 8 hours.
- Uncover and skim off any excess fat. Coarsely shred the meat with 2 forks, then stir in the olives and olive brine. Serve over rice.
SLOW-COOKED ROPA VIEJA
I traveled to Cuba a few years ago and had some of the best food imaginable. This dish stuck out, and when I returned home, I began to experiment with making ropa vieja in the slow cooker. I hope you enjoy the flavors of Cuba as much as I do. -Joshua Boyer, Traverse City, Michigan
Provided by Taste of Home
Categories Dinner
Time 8h35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cut steak into 6 pieces; sprinkle with salt and pepper. Heat a large skillet over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-qt. slow cooker. Add broth, vermouth, wine and tomato paste to pan. Cook 2-3 minutes, stirring to loosen browned bits from pan. Pour over meat., Top with onion, carrot, red pepper, Cubanelle pepper and oregano. Cook, covered, on low until meat is tender, 8-10 hours. Remove oregano sprigs; discard. Remove meat; shred with 2 forks. Return to slow cooker; heat through. Serve with rice and, if desired, additional oregano, lime wedges and green olives.
Nutrition Facts : Calories 278 calories, Fat 11g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 611mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
SLOW COOKER ROPA VIEJA (CUBAN SHREDDED BEEF)
Make and share this Slow Cooker Ropa Vieja (Cuban Shredded Beef) recipe from Food.com.
Provided by PanNan
Categories Cuban
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 394.5, Fat 15.9, SaturatedFat 6.1, Cholesterol 115.7, Sodium 714.5, Carbohydrate 18.9, Fiber 4, Sugar 10.1, Protein 39.5
ROPA VIEJA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Pat the meat dry, then season all over with the oregano, cumin and a generous amount of salt and pepper. Heat 2 tablespoons olive oil in a 6-quart pressure cooker over medium-high heat. Add the meat and sear on all sides, about 5 minutes. Add the tomatoes, carrots, onion, tomato paste, crushed garlic, bay leaf and 1 1/4 cups water. Lock the lid in place, increase the heat to high and bring the cooker to high pressure. Lower the heat to maintain high pressure and cook 18 minutes. Remove from the heat and use the quick-release valve to bring down the pressure according to the manufacturer's instructions. Meanwhile, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the bell peppers, season with salt and pepper and cook until soft, about 10 minutes. Carefully remove the pressure-cooker lid. Discard the bay leaf, then transfer the meat mixture to a bowl and shred the meat into thin rope-like pieces with a fork. Add the peppers, olives, parsley and minced garlic. Season with salt and pepper. Serve with bread, if desired. Photograph by Kana Okada;
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
SLOW-COOKER ROPA VIEJA
Prep one of your favorite Cuban dishes, Slow-Cooker Ropa Vieja, in only 15 minutes. Best of all, our Slow-Cooker Ropa Vieja is a Healthy Living recipe.
Provided by My Food and Family
Categories Home
Time 8h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine tomatoes, ketchup, vinegar, garlic and cumin in slow cooker sprayed with cooking spray.
- Add steak, onions and peppers; turn with tongs until evenly coated with tomato mixture. Cover with lid. Cook on LOW 8 to 9 hours (or HIGH 5 to 6 hours).
- Remove steak from slow cooker; pull into shreds. Return to slow cooker; mix lightly. Stir in olives and reserved olive liquid.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 16 g
ROPA VIEJA (SLOW COOKER)
Make and share this Ropa Vieja (Slow Cooker) recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 10h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Use a 6-quart slow cooker.
- Combine the cumin, paprika, salt, and peppers in a bowl.
- Rub the spice mixture all over the piece (or pieces) of meat you are using.
- Put the meat into the stoneware.
- Dump any extra spice left in the bowl on top.
- Add the vegetables, garlic, cilantro, grated apples, chicken broth., and vinegar.
- Cover and cook on low for 10 hours, or until meat shreds easily with a fork.
- The meat and vegetables should be shredded and fully intertwined.
- Serve over brown rice or white rice, with a ladle full of broth.
Nutrition Facts : Calories 1200.3, Fat 121.2, SaturatedFat 50.2, Cholesterol 168.6, Sodium 325.9, Carbohydrate 11.4, Fiber 2.6, Sugar 7.2, Protein 15.3
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SLOW-COOKER ROPA VIEJA BURRITOS RECIPE
From today.com
3.7/5 (41)Category Entrées
- 1. If using a slow cooker with a sear function, crank it up. If not, use a Dutch oven for this first part and transfer to slow cooker later.
- 2. Place oil in cooker and add in onion, red bell peppers and sauté until spotty brown, about 10 minutes. Add in dry spices and tomato paste and let cook for 30 seconds. Deglaze with white wine and let simmer for 2 minutes. Add in the soy sauce, bay leaves and steak pieces.
- 3. Cover and cook in the slow cooker on low for 6-7 hours, or high for 4-5 hours, or until beef is super fork tender and shreddable.
SLOW COOKER ROPA VIEJA (CUBAN BEEF) - THE MAGICAL SLOW …
From themagicalslowcooker.com
Ratings 77Calories 308 per servingCategory Main Course
- Add the beef broth, tomato paste, diced tomatoes, salt, pepper, oregano, cumin, turmeric and apple cider vinegar to the slow cooker. Stir.
- Add the flank steak and flip it around in the sauce so it gets coated. Add the bell pepper, onion, olives and garlic cloves, mix those items together to combine on top of the meat.
- Cover and cook on low for 9 hours on LOW or on HIGH for 5 hours, without opening the lid during the cooking time. Shred the meat with 2 forks right in the slow cooker.
SLOW-COOKER ROPA VIEJA RECIPE - EATINGWELL
From eatingwell.com
Category Healthy Beef Stew RecipesCalories 400 per servingTotal Time 8 hrs 10 mins
- Place the bell pepper, onion, tomatoes, garlic, oregano, and cumin in a food processor; pulse until finely chopped, 5 to 6 times. Transfer the bell pepper mixture to a 5- or 6-quart slow cooker; stir in the beef stock and ketchup. Place the steak, oil, black pepper, and 1 teaspoon of the salt in a medium bowl, and toss to coat. Submerge the steak in the bell pepper mixture in the slow cooker. Cover and cook on LOW until the meat is very tender, about 8 hours.
- Transfer the steak to a large bowl, reserving the sauce in the slow cooker. Shred the steak pieces with 2 forks. Toss the shredded steak with 1 cup of the reserved sauce in the bowl, and stir in the chopped green olives.
- Stir together the beans and 1/4 teaspoon of the salt in a medium saucepan, and cook over medium until heated through, about 5 minutes. Keep warm. Prepare the rice according to the package directions, and season with the remaining 1/2 teaspoon salt. Serve the shredded steak mixture with the rice, beans, and remaining reserved sauce from the slow cooker.
SLOW COOKER ROPA VIEJA - NO SPOON NECESSARY
From nospoonnecessary.com
5/5 (8)Total Time 7 hrs 15 minsCategory EntreeCalories 44 per serving
- Brown meat (optional but recommended): Heat oil in a large skillet over medium-high heat. Working in batches if necessary to not overcrowd the pan, add the flank steak in a single layer. Sear until well browned, about 3-4 minutes per side. Transfer the meat to the slow cooker.
- Place ingredients in slow cooker: Layer the onions, bell peppers and garlic on top of the meat. Add the bay leaf, crushed tomatoes, stock, tomato paste, vinegar, cumin and oregano. Season with salt and pepper. Stir to combine.
- Cook: Cover the slow cooker and cook on LOW for 7-8 hours (or HIGH for 4 hours*), or until meat can easily be shredded. Remove bay leaf and discard.
SLOW-COOKER ROPA VIEJA - DIABETES FOOD HUB
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5/5 (27)Calories 170 per servingServings 10
SLOW COOKER ROPA VIEJA - SOUTHERN BOY DISHES
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SLOW COOKER ROPA VIEJA | TRADITIONAL CUBAN DISH RECIPE
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SLOW COOKER ROPA VIEJA ~ AUTHENTIC CUBAN RECIPE ~ A GOUDA LIFE
From agoudalife.com
Reviews 2Servings 4Cuisine CubanCategory Main Course
- Heat the oil in a large skillet over medium high heat. Sear the beef on both sides then transfer to the slow cooker.
- In the same skillet add the crushed tomatoes, tomato paste, vinegar, grated garlic, oregano and cumin scraping any brown bits from the skillet and stirring to combine.
- Chop the onion and peppers into large pieces and add them to the beef then pour the tomatoes over the top. Nestle the bay leaf in then cover and cook 8 hours on high or 4 1/2 to 5 hours on low or until the beef is fork tender and will shred easily.
SLOW COOKER ROPA VIEJA - FOUR TO COOK FOR
From fourtocookfor.com
Servings 6Total Time 8 hrs 30 mins
- Cut the flank steak into two large pieces, and salt and pepper both sides. Heat a skillet over medium heat, add extra virgin olive oil and brown the steak about 5 minutes on each side, just to get a little color on it.
SLOW COOKER ROPA VIEJA RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 5 hrs 30 minsServings 4-6
- Season the flank steak with salt and pepper. In a slow cooker, combine the diced tomatoes and their juices with the water, bell peppers, onion, garlic, jalapeño, oregano, cumin and bay leaf. Add the flank steak, cover and cook on high for 5 hours, until the meat is very tender.
- Transfer the meat to a cutting board and let rest for 10 minutes. Discard the bay leaf. Stir the olives, capers and 1 tablespoon of the cilantro into the sauce.
- Using 2 forks, shred the meat. Return the meat to the sauce to warm through. Season the sauce with salt and pepper. Spoon the meat and sauce into bowls, sprinkle with the remaining 2 tablespoons of cilantro and serve with steamed white rice or warm tortillas.
CUBAN ROPA VIEJA RECIPE (SLOW COOKER & INSTANT POT ...
From lemonblossoms.com
4.7/5 (10)Total Time 5 hrs 40 minsCategory Dinner, Main CourseCalories 382 per serving
- Cut the flank steak into 2 or 3 large pieces that will fit comfortably in your slow cooker. Season the meat with salt and ground black pepper.
- Heat about 2 tablespoon of oil in a skillet over medium high heat. Working in batches if needed, add the steak and sear the meat on both sides for about 5 -6 minutes or until browned. Transfer the meat to a plate.
- Add the remaining oil to the skillet, the sliced onions and bell peppers and cook for about 5 - 6 minutes or until the vegetables become tender. Lower the heat to medium low and add the garlic. Cook for an additional minute.
- Place the carrots and celery at the bottom of the slow cooker. Place half of the pepper and onions on top. Place the seared flank steak on top of the vegetables and pour the rest of the onion/pepper mixture on top.
ROPA VIEJA - FAMILY DINNER RECIPES - CUBAN RECIPES
From goodhousekeeping.com
Servings 10Calories 200 per servingTotal Time 9 hrs
- In 6- to 6 1/2-quart slow cooker bowl, stir together jalapeños, peppers, garlic, onion, cumin, oregano, bay leaf, and 1 teaspoon salt.
BUDGET ROPA VIEJA FOR THE SLOW COOKER - FOODLOVE.COM
From foodlove.com
Servings 12Calories 253 per serving
- Sprinkle the roast with kosher salt and let it rest while you prepare the other ingredients. Process the tomatoes in a blender until pureed. Combine tomatoes, ketchup, vinegar, jalapeno, garlic, cumin and 2 teaspoons salt in the slow cooker. Add the rump roast, fat side up. Add the bell pepper and onion on top. Cook for 4 hours on high or 8 hours on low, until the roast is very tender and pierces easily with a fork.
- Remove the roast from the pot and place on a large baking sheet or tray. Add the olive brine, if using, to the juices in the pot and stir.
- Remove and discard visible fat from the roast. Cut the roast across the grain into 2 or 3-inch thick slices, then shred the meat with two forks. Return shredded beef to the pot with the tomatoes and other vegetables.
- Serve the ropa vieja in a bowl over rice. Top each serving with chopped green olives, if desired.
EAYS SLOW COOKER ROPA VIEJA + VIDEO (MAKE AHEAD, FREEZER ...
From carlsbadcravings.com
Reviews 10Total Time 10 hrs 20 minsCategory Main Course
- Heat oil in a large cast iron skillet over medium high heat. Using tongs, sear meat on all sides until browned and transfer to a 6 qt. (or larger) slow cooker.
- Add sliced onions to the skillet and sauté over medium-high heat for 5 m minutes; set aside (don’t add to crockpot yet).
- Add crushed tomatoes through bay leaf to the crockpot and stir to combine, flipping the roast over to coat. Top beef with red onions and bell peppers.
- Cover and cook on low for 8-10 hours or on high for 4-6 hours OR until roast is super tender and easily sheds with a fork.
SLOW COOKER ROPA VIEJA - SLENDER KITCHEN
From slenderkitchen.com
Cuisine Mexican, Latin, CubanTotal Time 8 hrs 5 minsCategory DinnerCalories 257 per serving
- In the bottom of the slow cooker, mix together the tomatoes with their juices, beef broth, apple cider vinegar, garlic cloves, bay leaf, paprika, oregano, cumin, salt, and pepper.
- Add some of the peppers and onions to the mixture Then place the steak on top and cover with remaining peppers and onions.
- Cook on low for around 8 hours. Cooking times may vary slightly depending on your crockpot. Shred or slice to serve. Top with sliced green olives if desired.
ROPA VIEJA SLOW COOKER RECIPE | AFRICANBITES.COM
From africanbites.com
4.7/5 (10)Total Time 4 hrs 15 minsCategory MainCalories 475 per serving
- Heat about 2 tablespoon oil in skillet on medium, place beef in a single layer and sear meat on both sides until brown. About 3-4 minutes each side. Throw in bay leaves after browning on one side
- Add remaining oil to the skillet over medium high heat. Then add onions, , garlic, bell peppers, tomatoes , tomato sauce ,thyme, paprika, cumin, and sazon. Cook for about 3-5 minutes. Add broth. Turn off heat and add 3/4 of the sauce to the slow cooker.
- slow cook, until beef is tender, about 3 1/2--4 hours on High or 7 -8 hours on low, and can be easily shredded using two forks. Remove beef and set aside.
SLOW COOKER ROPA VIEJA - COOKING IN STILETTOS
From cookinginstilettos.com
Calories 2391 per serving
- In a heavy bottom pan (or slow cooker insert if it's stovetop safe), add 1 tablespoon of olive oil. Let heat over medium high heat and sear the beef.
SLOW COOKER ROPA VIEJA | EASY AND AUTHENTIC CUBAN RECIPE
From thenovicechefblog.com
4.7/5 (22)Total Time 8 hrs 25 minsCategory BeefCalories 361 per serving
- Place flank steak in slow cooker and cover flank steak with Mojo marinade and cook on low for 8 hours.
- When ready to serve, heat a large skillet over medium-high heat and add olive oil, onion and jalapeños. Allow to saute until the onion is translucent, about 7 minutes.
- While onion mixture is cooking, remove flank steak from crock pot and shred (toss any leftover marinade).
SLOW COOKER ROPA VIEJA: CUBAN SHREDDED BEEF STEW
From panningtheglobe.com
5/5 (22)Total Time 6 hrs 15 minsCategory Dinner StewCalories 346 per serving
- Season meat on both sides with 1 teaspoon salt and several grinds of black pepper. Heat oil in a heavy (preferably cast iron) skillet. Brown meat over high heat for 3 minutes per side. Transfer to the bowl of a slow cooker. Toss in the sliced carrot.
- Add a tablespoon of oil to the skillet along with the garlic, onions and peppers. Turn the heat down to medium. Cook for 6-7 minutes until the vegetables are softened and starting to caramelize, stirring constantly for the first minute, to make sure the garlic doesn’t brown. Add wine and simmer for a minute, stirring and scraping the browned bits from the pan. Transfer the mixture to the slow cooker.
- In a medium bowl whisk tomato puree, tomato paste, broth, dried spices and 2 teaspoons salt. Pour over meat. Cook on high for 6 hours. After 5 1/2 hours remove the meat. Shred it by pulling it apart using two forks. Return it to the slow cooker. Stir in olives and vinegar. Continue to cook for 30 minutes more.
SLOW COOKER ROPA VIEJA - CASABLANCA COOKS
From casablancacooks.com
5/5 (1)Total Time 6 hrs 15 minsServings 6
- Heat oil in a large skillet over medium-high heat. Add onions and peppers and cook covered for 8-10 minutes to lightly brown, stirring occasionally.
- Make a space in the middle of the vegetables and add tomato paste, garlic, cumin, oregano, salt, and water. Cook for about 1 minute, stirring frequently.
- Stir onions and peppers into tomato paste mixture. Add white wine and cook for 2 minutes until almost evaporated.
- Transfer mixture to slow cooker. Add bay leaves and nestle steak pieces into tomato-vegetable mixture. Cook on low setting for 6 hours or on high setting for 5 hours.
ROPA VIEJA RECIPE - ROMULO YANES | FOOD & WINE
From foodandwine.com
4/5 (3)Category Skirt SteakServings 8Total Time 1 hr 40 mins
- Heat 2 tablespoons oil in an uncovered pressure cooker over medium-high. Sprinkle steak with 2 teaspoons salt. Working in batches, sear steak pieces until well browned, 2 to 3 minutes per side. Transfer to a medium bowl. Add 1 onion half and 1 bell pepper half to pressure cooker and cook, stirring after 2 minutes, until browned in spots, about 5 minutes. Return steak to pressure cooker; add 5 cups water, bay leaf, and 1 garlic clove. Lock lid into place and set pressure to HIGH (15 pounds); bring up to pressure over high heat. When pressurized, reduce heat to medium and cook 20 minutes. Remove from heat, release pressure, and let stand until pressure is completely released.
- When pressure cooker unlocks, transfer steak to a bowl; cool 10 minutes. When cool enough to handle, shred steak by hand. (The pieces do not need to be uniform.) Return shredded meat to bowl. Pour cooking liquid through a fine wire-mesh strainer into a bowl; reserve 2 cups liquid. Discard solids and remaining liquid.
- Thinly slice remaining onion and bell pepper halves. Heat remaining 1/4 cup oil in a large, high-sided skillet over medium. Add sliced onions, peppers, and remaining 2 garlic cloves to skillet. Cook, stirring often, until onions are translucent, about 10 minutes. Stir in cumin and oregano. Add wine. Bring to a simmer; add shredded steak and remaining 1 1/2 teaspoons salt. Fold to incorporate with vegetables.
- Simmer until meat is warmed through, about 5 minutes. Add tomatoes and 2 cups reserved cooking liquid. Bring to a simmer, stirring. Cover and reduce heat to medium-low. Gently simmer, stirring every 5 minutes, until meat is tender and liquid is thickened, about 20 minutes. If necessary, uncover and cook several minutes to thicken sauce.
SLOW COOKER ROPA VIEJA (CUBAN BEEF) + VIDEO - A SPICY ...
From aspicyperspective.com
5/5 (13)Total Time 5 hrs 15 minsCategory Main CourseCalories 259 per serving
- Set a large skillet over medium-high heat. Add the oil to the skillet. Cut the flank steaks in half so they fit in the skillet. Then salt and pepper them generously on both sides.
- Place the flank steaks in the skillet and brown on both sides. You may need to do this in batches if your skillet is not huge. Once the flank steaks are browned, move them to a large crockpot.
- Add the sliced onions to the skillet. Stir and saute to soften the onions. Then add them to the crockpot as well. Turn off the burner.
- Add the garlic, bay leaves, cumin, oregano, paprika, and allspice to the slow cooker. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Then stir in the tomatoes, wine, and sliced carrots.
SLOW COOKER ROPA VIEJA RECIPE | MYRECIPES
From myrecipes.com
4/5 (8)Total Time 8 hrs 30 minsServings 6Calories 381 per serving
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Cut steak into quarters. Sprinkle steak evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper; add steak to pan. Cook 4 minutes on each side or until browned. Transfer steak to slow cooker. Add remaining 1 teaspoon oil, onion, bell peppers, and garlic to pan; cook 3 minutes or until slightly softened, stirring occasionally. Stir in raisins; transfer onion mixture to slow cooker.
- Combine stock, tomato paste, cumin, oregano, tomatoes, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper in a medium bowl. Pour tomato mixture over steak and vegetables in slow cooker. Cover and cook on LOW for 8 hours and 15 minutes or until steak is very tender.
- Remove steak from cooker; shred using 2 forks. Stir steak, olives, and cilantro into sauce. Serve steak mixture over rice.
SLOW COOKED CUBAN ROPA VIEJA - FOOD FIDELITY
From foodfidelity.com
5/5 (2)Category Main CourseCuisine Caribbean, CubanCalories 326 per serving
- Pat the beef dry and season with salt and freshly ground black pepper. Heat a olive oil in a Dutch oven over high heat. Once very hot add the beef and brown generously on all sides. Transfer the beef to a plate. Leave the drippings and any remaining browned bits in the pot. If necessary add some more oil to the pot.
- Add the sliced onions to the pot and cook over medium heat for 15-20 minutes until caramelized. About halfway through add the sugar to help with caramelization.
SLOW COOKER ROPA VIEJA - ADD SALT & SERVE
From addsaltandserve.com
5/5 (1)Total Time 6 hrs 10 minsCategory Main DishCalories 239 per serving
- Cover and cook on low until the meat begins to fall apart (about 6 hours). Be mindful of how hot your slow cooker cooks since they all heat differently. Larger volume slow cookers will cook the same amount of food much faster than a smaller volume slow cooker.
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