Ropa Vieja in the Slow Cooker

This ropa vieja, a combination of shredded beef and colorful vegetables braised in the slow cooker, is delicious, tender, and flavorful.  

Ropa vieja, one of the national dishes of Cuba, is loaded with flavor. The name ropa vieja means "old clothes," because the dish is thought to resemble a pile of rags. 

Traditional ingredients include flank steak, red and green bell peppers, onions, and olives. Some recipes also include tomatoes. 

How to Make Slow Cooker Ropa Vieja:

First, microwave thinly sliced onions until they have softened. 

Next, add the seasoned meat, peppers, olives, and a mixture of beef broth, tomato sauce, olive brine, and vinegar and cook in a slow cooker for 6 hours on high, or 10 hours on low. 

This Ropa Vieja recipe is totally delicious. You can make it in advance and reheat it later. It feeds 12 to 16 with rice and black beans, and the meat is so tender after cooking in the slow cooker.

We had lots of leftovers from this slow cooker ropa vieja, which we shared with our kids, neighbors, and friends. Everyone loved this dish. 

For more Cuban recipes, be sure to try my Cuban bread and my Cuban sandwiches. 

Welcome to another Multicooker Monday, where we all share recipes made in small kitchen appliances. 

Multicooker Monday

Recipes for Small Appliances

• Meringue Kisses in Toaster Oven from Sid's Sea Palm Cooking
• Slow Cooker Thai Peanut Chicken from Making Miracles
• Beef Barbacoa Tacos from A Day in the Life on the Farm
• Italian Sausage and Chicken Ragu - Instant Pot from Food Lust People Love
• Ropa Vieja in the Slow Cooker from Karen's Kitchen Stories
• How to Cook Jowar/Sorghum in Instant Pot from Magical Ingredients
• Chole - Sneha's Recipe 

This recipe was adapted from Skinny Taste: One and Done. 

Ropa Vieja Recipe

Yield: 12 servings

Author: Karen's Kitchen Stories

This ropa vieja, a combination of shredded beef and colorful vegetables braised in the slow cooker, is delicious, tender, and flavorful.

Ingredients

• 1 small white or yellow onion, cut into 1/4 inch slices. 
• 2 pounds beef flank steak, cut into 3 pieces
• 1 teaspoon kosher salt
• 3 teaspoons ground cumin
• Freshly ground black pepper
• 1 red bell pepper, cut into 1/4 inch slices
• 1 green bell pepper, cut into 1/4 inch slices
• 1/2 cup green olives with pimentos, drained and quartered
• 2 tablespoons of olive brine
• 4 garlic cloves, finely chopped
• 1/3 cup reduced sodium beef broth
• 1 8-ounce can tomato sauce
• 2 tablespoons tomato paste
• 1 tablespoon apple cider vinegar
• 2 bay leaves
• Chopped fresh cilantro

Instructions

1. Place the sliced onions in a microwaveable bowl and microwave on high for 2 minutes. 
2. Rub the meat with the salt, cumin, and pepper. Transfer the meat to a 6-quart slow cooker.
3. Add the onion, bell peppers, olives, and garlic. 
4. In another small bowl, combine the olive brine, beef broth, tomato sauce, tomato paste, and vinegar. 
5. Add the mixture, along with the bay leaves, to the slow cooker and cook on high for 6 hours. 
6. When the meat is ready, shred it with two forks and serve over white rice. 

Nutrition Facts

Calories

179.99

Fat (grams)

8.08

Sat. Fat (grams)

2.81

Carbs (grams)

4.61

Fiber (grams)

1.23

Net carbs

3.38

Sugar (grams)

2.13

Protein (grams)

21.89

Sodium (milligrams)

418.42

Cholesterol (grams)

59.72

https://www.karenskitchenstories.com/2021/05/ropa-vieja-in-slow-cooker.html

Karen's Kitchen Stories

beef, ropa vieja

main course. slow cooker

Cuban

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