La Nueva Ropa Vieja Crock Pot Recipes

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.

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

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.

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 (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.