Slow Cooker Ropa Vieja
This flavorful and spicy Cuban stew is absolutely delicious, and putting in your slow cooker makes prep a breeze. Assemble this dish the night before and cook in the slow cooker while you're at work the next day for a totally amazing weeknight meal.
PREP TIME
15 minutes
COOK TIME
9 hours / 0 mins
Ingredients
One 2-pound flank steak, halved lengthwise and cut crosswise into 4 pieces
Kosher salt and freshly ground pepper, to taste
One 28-ounce can diced tomatoes
1/2 cup water
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium white onion, cut into 1/4-inch dice
2 garlic cloves, thinly sliced
1 jalapeño, seeded and thinly sliced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 bay leaf
1/2 cup pitted green olives
2 tablespoons capers, drained
3 tablespoons coarsely chopped cilantro
Steamed white rice or warm tortillas, for serving
Kosher salt and freshly ground pepper, to taste
One 28-ounce can diced tomatoes
1/2 cup water
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium white onion, cut into 1/4-inch dice
2 garlic cloves, thinly sliced
1 jalapeño, seeded and thinly sliced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 bay leaf
1/2 cup pitted green olives
2 tablespoons capers, drained
3 tablespoons coarsely chopped cilantro
Steamed white rice or warm tortillas, for serving
Directions
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 low for 9 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.
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.
Looking for inspiration? Try these recipes:
Slow Cooker Chicken, Carrot and Ginger Soup
Beef Bourgignon
Creamy Tomato Soup
