Slow Cooker Ropa Vieja
The Cuban classic made right in your slow cooker - shredded beef and colorful peppers in a tomato sauce with caramelized onions
Ingredients
- 1 tablespoon olive oil
- 2 pounds flank steak
- 3 bell peppers 1 red, 1 green, 1 yellow, thinly sliced
- 1 onion thinly sliced
- 4 cloves garlic minced
- 2 teaspoons dried oregano
- 1 teaspoon cumin seeds or 3/4 tsp ground cumin
- 1 tablespoon smoked paprika
- pinch ground allspice
- 2 whole cloves or a pinch of ground cloves
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1/2 cup dry white wine
- 1 15- ounce can crushed tomatoes
- 1 6 oz can tomato paste
- 1 tablespoon apple cider vinegar
- 1/2 cup beef broth
- pimiento-stuffed green olives to taste
- 1 tablespoon brine from the olive jar
- Cooked white or yellow rice
Instructions
- Pat the beef dry and season with salt and pepper.2 pounds flank steak
- Heat the olive oil in a large saute pan over high heat. Add the beef and brown on all sides, about 3-4 minutes per side.1 tablespoon olive oil
- Transfer to the slow cooker.
- Add the sliced onions and peppers to the saute pan and cook over medium heat for about 15 minutes or until caramelized.1 onion, 3 bell peppers
- Combine your spices in a small bowl.2 teaspoons dried oregano, 1 teaspoon cumin seeds, 1 tablespoon smoked paprika, pinch ground allspice, 2 whole cloves, 2 teaspoons kosher salt, ½ teaspoon black pepper
- After the 15 minutes, add the spice mixture and garlic to the pan with the onions and peppers. Cook, stirring, for about 1 minute.4 cloves garlic
- Add in the white wine and scrape the bottom of the pan with a wooden spoon to get all of the browned bits off the bottom.1/2 cup dry white wine
- Pour mixture into your slow cooker over the beef. Add the crushed tomatoes, tomato paste, cider vinegar, and beef broth to the slow cooker, stir lightly to combine and fully cover the beef.1 15- ounce can crushed tomatoes, 1 6 oz can tomato paste, 1 tablespoon apple cider vinegar, 1/2 cup beef broth
- Cover and cook on low for 8 hours.
- After 8 hours, remove the beef and shred with two forks. Add back to the slow cooker and stir in the olive brine.1 tablespoon brine from the olive jar
- Serve over rice with olives.pimiento-stuffed green olives, Cooked white or yellow rice
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!