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 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 (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
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.
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
CUBAN ROPA VIEJA
This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side. This recipe is from All Recipes.
Provided by Lavender Lynn
Categories Steak
Time 4h15m
Yield 6 serving(s)
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 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.
Nutrition Facts : Calories 392.7, Fat 19, SaturatedFat 6.5, Cholesterol 122.5, Sodium 656.3, Carbohydrate 10, Fiber 2.3, Sugar 6.1, Protein 44.3
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
CUBAN ROPA VIEJA FLATBREAD (CROCKPOT) RECIPE
Provided by á-178825
Number Of Ingredients 23
Steps:
- Place all ingredients for steak in crockpot in order. Add beef broth to just cover the steak. Set on low & cook 6-8 hrs. When meat is fork tender, remove from crockpot & finely shred into separate dish. Ropa Verja Sauce: Remove onion, garlic & peppers from slow cooker with slotted spoon. Heat oil over med heat in Lg frying pan & sauté vegetables removed from slow cooker. Add tomato sauce, tomato paste & beef broth. Add shredded beef to the tomato mixture & cook approximately 20 min, stirring occasionally. Flatbread: Preheat oven to 375. Place flatbreads on cookie sheet. Top with shredded mozzarella cheese & sprinkle with oregano. Place cooked Ropa Veija evenly over cheese. Place thin slices of green bell pepper over the Ropa Vieja. Cook for 10 min. Serve immediately.
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SLOW COOKER ROPA VIEJA (CUBAN BEEF)
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Ratings 98Calories 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.
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