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.
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
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
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.
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
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
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SLOW COOKER ROPA VIEJA (CUBAN BEEF) - NO SPOON NECESSARY
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- 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.
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- 1 Sprinkle steak with 1 teaspoon cumin and 1/2 teaspoon salt. Heat oil in large skillet over medium-high heat. Add steak and cook until well browned, about 2 minutes per side. Transfer to plate. Spray same skillet with nonstick spray. Add onion, poblanos, bell pepper, and jalapeño to skillet and cook, stirring often, until vegetables are softened, about 3 minutes. Transfer vegetables to 4- or 5-quart slow cooker.
- 2 Add tomatoes, garlic, bay leaves, remaining 1 teaspoon cumin, and remaining 1/2 teaspoon salt to slow cooker; stir to combine. Place steak on top of vegetables. Cover and cook until steak is very tender, 4–5 hours on High or 6–8 hours on Low.
- 3 Transfer steak to cutting board; cut lengthwise in half. With two forks, shred steak. Discard bay leaves. Stir shredded steak and olives into slow cooker. Sprinkle with cilantro and serve with lime wedges.
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- 1. Whisk the broth, vinegar, cumin, paprika, salt, pepper and cayenne in a 5- or 6-quart slow cooker. Submerge the meat, then add the onions, bell peppers, apples, celery and garlic, making sure the vegetables are under, between, and over the steaks.
- 3. Transfer the meat to a cutting board; set aside for 10 minutes. Shred the meat with two forks, pulling it into strands along the grain. Return to the slow cooker; stir in cilantro. Set the slow cooker on warm and serve within 4 hours.
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