Description
Slow Cooker Ropa Vieja is a classic Cuban dish featuring tender shredded beef cooked slowly with bell peppers, tomatoes, olives, and spices. This comforting stew yields richly flavored, melt-in-your-mouth meat, perfect served with white rice, black beans, and lime wedges for an authentic Cuban meal.
Ingredients
Scale
Meat and Oil
- 1 tablespoon canola oil
- 2 pounds London broil or boneless chuck roast (flank steak or brisket also work well)
- Kosher salt
- Freshly ground black pepper
Vegetables
- 1 carrot, scraped and sliced in half lengthwise
- 1 Cubanelle pepper or green bell pepper, seeded and thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 1 medium yellow onion, peeled, halved and thinly sliced
- 1 whole head of garlic, cloves peeled and roughly chopped (10 cloves or 3 1/2 tablespoons)
Liquids and Sauces
- 1/2 cup dry white wine (Vermouth works well)
- 2 cups good quality canned tomato puree (such as Muir Glenn organic)
- 1 6-ounce can tomato paste
- 1 cup low-salt chicken broth
Spices and Add-ins
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/2 cup sliced green olives
- 1 tablespoon white vinegar
Garnish
- 1/2 cup chopped fresh cilantro leaves
- 1 lime or two, cut into wedges
Instructions
- Season and Brown the Meat: Season the meat thoroughly on both sides with 1 teaspoon of kosher salt and freshly ground black pepper. Heat the canola oil in a heavy skillet, preferably cast iron, over high heat. Brown the meat for about 3 minutes on each side to develop deep flavor. Transfer the browned meat to the slow cooker along with the sliced carrot.
- Sauté Vegetables: Add a tablespoon of oil to the same skillet. Add the chopped garlic, onions, and both bell peppers. Reduce the heat to medium and cook for 6 to 7 minutes until the vegetables soften and start to caramelize. Stir constantly for the first minute to avoid burning the garlic.
- Deglaze with Wine: Pour in the dry white wine and simmer for one minute while scraping the browned bits from the pan with a wooden spoon. This adds great depth of flavor. Transfer the vegetable and wine mixture into the slow cooker with the meat.
- Mix Sauce and Add Spices: In a medium bowl, whisk together the tomato puree, tomato paste, chicken broth, ground cumin, dried oregano, bay leaf, and 2 teaspoons of kosher salt. Pour this sauce evenly over the meat and vegetables in the slow cooker.
- Slow Cook: Cover and cook on high for 6 hours. After about 5 1/2 hours, remove the meat from the slow cooker and shred it by pulling apart with two forks.
- Combine and Finish Cooking: Return the shredded meat to the slow cooker. Stir in the sliced green olives and white vinegar. Continue cooking uncovered for an additional 30 minutes, allowing flavors to meld perfectly.
- Serve and Garnish: Serve the ropa vieja topped with chopped fresh cilantro leaves and lime wedges on the side. Traditional accompaniments include white rice and black beans for a complete meal.
Notes
- This traditional Cuban dish combines tender shredded beef with flavorful vegetables and spices, making it perfect for slow cooking.
- For best results, use a heavy skillet like cast iron to brown the meat and deeply caramelize the vegetables.
- Typical side dishes include white rice, black beans, and fried plantains to complement the stew.
- Adjust salt to taste, especially if substituting any ingredients with higher sodium content.
- Leftovers taste even better the next day as the flavors continue to develop.
Nutrition
- Serving Size: 1 serving
- Calories: 346
- Sugar: 13.3 g
- Sodium: 340 mg
- Fat: 11.8 g
- Saturated Fat: 2.6 g
- Unsaturated Fat: 9.2 g
- Trans Fat: 0 g
- Carbohydrates: 26.6 g
- Fiber: 6.2 g
- Protein: 35.1 g
- Cholesterol: 89 mg
