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Slow Cooker Ropa Vieja
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A classic Cuban dish, made easy thanks to your crockpot. Slow cooked, well-seasoned skirt steak brings some Cuban flair to your kitchen.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
3 reviews
1 comment
ingredients
1 large onion, sliced into rings
1 large green or red bell pepper, seeded and thinly sliced
3 cloves garlic, finely chopped
1/4 cup red wine vinegar
2 tablespoons Worcestershire sauce
2 bay leaves
1/2 tablespoon ground cumin, or to taste
1 can (32 ounce size) crushed tomatoes, undrained
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 dashes hot pepper sauce, or to taste
2 pounds skirt or flank steak
1 cup reduced sodium vegetable or beef broth
3 bay leaves
1/2 cup chopped fresh cilantro
1/3 cup green olives for garnish (optional)
directions
Combine the onion, bell pepper, garlic, vinegar, Worcestershire, bay leaves, cumin, crushed tomatoes, salt, pepper and hot sauce in a bowl. Toss to coat well.
Transfer half of the mixture into the bottom of a crock pot. Place the steak on top; spoon the remaining mixture over the steak. Pour the broth around the steak. Tuck in the bay leaves.
Cover and cook until the steak is fork-tender, 4-5 hours on low or 2-3 hours on high.
Transfer the meat to a cutting board and let sit until cool enough to handle. Remove and discard the bay leaves. Shred the steak into small pieces and return it to the crock pot. Stir well. Serve the meat with rice and beans or on tortillas. Garnish with cilantro and green olives, if desired.
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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.tools needed
Crockpot or Slow Cooker: For cooking the skirt steak over several hours, allowing the flavors to meld while cooking.
Cutting Board and Sharp Knife: For slicing the onion and bell pepper, chopping the garlic, and shredding the cooked skirt steak before returning it to the crockpot.
Measuring Cups and Spoons: Used for accurately measuring ingredients such as red wine vinegar, Worcestershire sauce, ground cumin, salt, black pepper, and vegetable or beef broth.
Mixing Bowl: For combining the vegetables and seasonings before transferring the mixture to the crockpot.
Wooden Spoon or Spatula: For stirring and mixing the ingredients in the crockpot as well as transferring the mixture from the mixing bowl to the crockpot.
Forks: Handy for placing the skirt steak on top of the onion and pepper mixture in the crockpot as well as for shredding the cooked steak into smaller pieces.
nutrition data
355 calories, 17 grams fat, 17 grams carbohydrates, 34 grams protein per serving. This recipe is low in carbs.
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reviews & comments
Ropa Vieja is a Cuban dish. We do not use hot sauce or anything else fiery (with the exception of black pepper). Overall looks like a good recipe though
November 17, 2013
This recipe was amazing! The meat was very tender and the entire dish had so much flavor. I can't wait to make it again!
May 30, 2009
This was an excellent recipe. I have served it to several groups of people and they all loved it. I like it because it can be made in the crock pot. The flavor was great!
August 18, 2008
This was awesome! My husband says it was "heaven." I never got that kind of a reaction from him before, so I know for sure that it tasted great. Will definitely make this again and it will probably be our signature dish for potluck parties.