Crock Pot Cuban Flank Steak Ropa Vieja Recipes

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CUBAN ROPA VIEJA



Cuban Ropa Vieja image

This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side.

Provided by Kate Phillips Masterson

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 4h15m

Yield 6

Number Of Ingredients 12

1 tablespoon vegetable oil
2 pounds beef flank steak
1 cup beef broth
1 (8 ounce) can tomato sauce
1 small onion, sliced
1 green bell pepper, seeded and sliced into strips
2 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon white vinegar

Steps:

  • Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
  • Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.

Nutrition Facts : Calories 260.5 calories, Carbohydrate 9.9 g, Cholesterol 47.6 mg, Fat 15.8 g, Fiber 2.3 g, Protein 20.5 g, SaturatedFat 5.3 g, Sodium 599.2 mg, Sugar 5.9 g

ROPA VIEJA IN A SLOW COOKER



Ropa Vieja in a Slow Cooker image

This is a delicious pot roast with peppers and onions. Just like at the Cuban restaurants in the malls!

Provided by NC baking girl

Categories     100+ Everyday Cooking Recipes

Time 7h45m

Yield 6

Number Of Ingredients 11

1 (2 pound) beef chuck pot roast
3 cloves garlic
2 red bell peppers, cut into large wedges
2 green bell peppers, cut into large wedges
1 yellow onion, cut into wedges
1 sweet onion, cut into wedges
½ (6 ounce) can tomato paste, or to taste
¼ cup red wine vinegar
⅛ teaspoon garlic powder, or to taste
⅛ teaspoon seasoned salt, or to taste
salt and ground black pepper to taste

Steps:

  • Pierce the beef roast to tenderize it and let the flavors in, and place it into a slow cooker with the garlic, red bell peppers, green bell peppers, yellow onions and sweet onions. Stir in the tomato paste and red wine vinegar. Sprinkle with the garlic powder, seasoned salt, salt, and ground black pepper.
  • Cover, and cook on Low until the beef is tender, 7 to 8 hours. Remove beef, and shred into long strands using two forks. Return the meat to the slow cooker and combine with the vegetables.
  • Cook on Low until the meat and vegetables are very tender, about 30 minutes.

Nutrition Facts : Calories 290.6 calories, Carbohydrate 14.1 g, Cholesterol 68.8 mg, Fat 17.3 g, Fiber 3.2 g, Protein 19.7 g, SaturatedFat 6.8 g, Sodium 178.9 mg, Sugar 7 g

SLOW-COOKER ROPA VIEJA



Slow-Cooker Ropa Vieja image

Provided by Food Network Kitchen

Time 8h15m

Yield 4 servings

Number Of Ingredients 12

1 15-ounce can crushed tomatoes
3 tablespoons ketchup
1 tablespoon apple cider vinegar
2 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 jalapeno pepper, thinly sliced (with seeds)
Kosher salt
1 1/2 pounds skirt steak or flank steak
2 bell peppers (1 red, 1 green), sliced 1/2 inch thick
1 small onion, thinly sliced
3 tablespoons chopped pimento-stuffed green olives, plus 1 tablespoon brine from the jar
Cooked white rice, for serving

Steps:

  • Combine the tomatoes, ketchup, vinegar, garlic, cumin, jalapeno and 3/4 teaspoon salt in a 5-to-6-quart slow cooker. Add the steak, bell peppers and onion and toss to coat. Cover and cook on low, undisturbed, 8 hours.
  • Uncover and skim off any excess fat. Coarsely shred the meat with 2 forks, then stir in the olives and olive brine. Serve over rice.

SLOW-COOKER ROPA VIEJA



Slow-Cooker Ropa Vieja image

Martha's take on the classic Cuban beef stew relies on affordable flank steak. Browning the beef before adding it to the slow cooker makes the meat and the cooking liquid even more delicious. This recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 15

1 1/2 pounds flank steak
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 medium onions, cut into thick slices
1 large red bell pepper, cut into thick slices
3 large cloves garlic, cut into thin slices
1 jalapeno (ribs and seeds removed for less heat, if desired), cut into thin slices
1 tablespoon whole cumin seeds
2 tablespoons tomato paste
1 can (28 ounces) diced tomatoes
1/2 cup small Spanish olives
1 tablespoon capers, drained, plus 1 tablespoon brine
Fresh cilantro leaves, for serving
Cooked white rice and plantain chips, for serving
Cooked white rice and plantain chips, for serving

Steps:

  • Preheat a 5-to-6-quart slow cooker. Season steak generously with salt and pepper. In a large skillet, heat 1 tablespoon oil over high. Add steak and cook until browned on both sides, about 8 minutes. Transfer to slow cooker.
  • Add remaining 1 tablespoon oil to skillet. Add onions, bell pepper, garlic, jalapeno, and cumin seeds; season with salt and pepper and cook until vegetables are tender, about 5 minutes. Stir in tomato paste; cook 2 minutes more. Add tomatoes and bring to a boil. Pour mixture over steak in slow cooker; cover and cook on high until very tender, 5 hours (or on low 10 hours).
  • Transfer steak to a platter; cut in half crosswise. Using two forks, shred meat. Transfer sauce to skillet; cook over high heat until slightly thickened, about 10 minutes. Stir in shredded meat, olives, and capers with brine; cook just until heated through, 2 minutes more. Top with cilantro and serve, with rice and plantain chips.

CUBAN ROPA VIEJA - CROCK POT (OAMC)



Cuban Ropa Vieja - Crock Pot (Oamc) image

A slow cooked Cuban "Beef Stew". A great way to have a hot dinner on the table with little fuss. Serve over rice or with tortillas for an easy dinner.

Provided by Brenda.

Categories     Stew

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 11

2 lbs beef flank steak
1 tablespoon vegetable oil
1 cup beef broth
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 small onion, sliced
1 green bell pepper, seeded and sliced into strips
2 garlic cloves, chopped
1 teaspoon fresh cilantro, chopped
1 tablespoon olive oil
1 tablespoon vinegar

Steps:

  • Heat vegetable oil in a large skillet over medium-high heat.
  • Brown the flank steak on each side, about 4 minutes per side.
  • Transfer beef to a slow cooker.
  • In a large bowl, mix together the beef broth, tomato sauce, tomato paste, onion, bell pepper, garlic, cilantro, olive oil and vinegar.
  • Stir until well blended.
  • Pour over flank steak in slow cooker.
  • Cover, and cook on High for 4 hours, or on Low for up to 10 hours.
  • When ready to serve, shred meat and serve with tortillas or rice.
  • If freezing ahead: Don't brown the meat, just put ingredients in a ziploc bag and place in freezer, flattened. (I like to fit it into a bowl that will fit into the crockpot, but you don't have to.
  • To cook from frozen: Thaw in refrigerator if desired (or put in frozen). Cook as directed above. If cooking from frozen add time for thawing.

LA NUEVA ROPA VIEJA (CROCK POT)



La Nueva Ropa Vieja (Crock Pot) image

I found this recipe in our local newspaper. It is an easy crock pot version the Cuban Ropa Vieja which requires several hours of simmering on the stove top. This dish is essentially a stew and will be wonderful served with a side salad, corn muffins or tortillas and rice. NOTE: Sirloin steak or chuck roast can be used instead of the skirt or flank steak called for in the ingredients list. the exact seasonings for the canned diced tomatoes doesn't matter as long as you choose a type that includes garlic. Petite diced tomatoes and no-salt added varieties also work.

Provided by Happy Hippie

Categories     Stew

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 14

8 ounces tomato sauce
1/2 cup water
3 bay leaves
1 tablespoon red wine vinegar
2 tablespoons garlic, minced (bottled)
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large onion (for about 1 cup slices)
2 lbs skirt steaks (or flank)
1 red bell pepper (for about 1 cup pieces)
1 green bell pepper (for about 1 cup pieces)
14 1/2 ounces garlic balsamic & olive oil diced tomatoes
2 cups cooked rice (for serving)

Steps:

  • Put the tomato sauce, water, bay leaves, vinegar, garlic, cumin, salt and black pepper into the crock pot. Stir to combine.
  • Peel the onion and cut it into quarters. Thinly slice the onion quarters, and add them to the crock pot.
  • Place the beef over the onions, and spoon some of the liquid over the meat. (If ou are using skirt steak or flank steak, there will be several thin pieces, and they will overlap in the pot.).
  • Rinse bell peppers and discard the seeds and membranes.
  • Cut the peppers into quarters, thinly slice them, and add the pieces to the crock pot.
  • Pour the diced tomatoes with their juice evenly on top.
  • Cover the pot and cook on low until the meat is so tender that it practically falls apart, about 8 hours if using skirt or flank steak or 10 hours if using sirloin or chuck.
  • About 20 minutes before serving, cook the rice.
  • Before serving, removed the beef and vegetables from the crock pot to a large serving bowl.
  • Use two forks to pull the beef into shreds. There should be some cooking juices in the bowl, but if not, add about 1/2 cup juices.
  • Stir to mix the beef and vegetables.
  • Season with additional salt and pepper if desired.
  • Serve all but two cups of the beef vegetable mixture over hot rice.
  • Refrigerate leftovers, skim off fat and store in the refrigerator for up to to 3 days or a month in the freezer. Use the leftovers in a beefy tortilla soup.

Nutrition Facts : Calories 545.2, Fat 19.2, SaturatedFat 7.2, Cholesterol 147.4, Sodium 602.7, Carbohydrate 38, Fiber 3.1, Sugar 6, Protein 52.1

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