SLOW COOKER ROPA VIEJA (CUBAN SHREDDED BEEF)
Make and share this Slow Cooker Ropa Vieja (Cuban Shredded Beef) recipe from Food.com.
Provided by PanNan
Categories Cuban
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Rub each side of the steak with Adobo seasoning. Place in slow cooker.
- Slice peppers, onion and garlic and add to the slow cooker along with the olives.
- Mix the remaining ingredients in a large bowl and add to the slow cooker.
- Cook on low for 8 hours.
- When cooked, remove the meat from the slow cooker and finely shred with 2 forks. Return the shredded beef to the sauce in the slow cooker and stir.
- Cook the shredded beef on low in the slow cooker another 20 minutes.
- Serve over rice.
Nutrition Facts : Calories 394.5, Fat 15.9, SaturatedFat 6.1, Cholesterol 115.7, Sodium 714.5, Carbohydrate 18.9, Fiber 4, Sugar 10.1, Protein 39.5
SLOW-COOKER ROPA VIEJA
Provided by Food Network Kitchen
Time 8h15m
Yield 4 servings
Number Of Ingredients 12
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
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
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.
ROPA VIEJA IN A SLOW COOKER
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
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
ROPA VIEJA / SHREDDED BEEF
A great way to remake and use left over roast. Have used this as a filling for tacos, burritos, and sandwiches. Also good on top of nachos.
Provided by Debbwl
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In covered skillet heat meat wit water, onion, bell pepper and bouillon for about 30 minutes or till most of the liquid is absorbed and meat will shred easily.
- Remove skillet from heat. Using two forks, pull meat apart into shreds. Return to heat. Push the meat mixture to one side of skillet. In the open area of skillet heat oil; add potatoes. Cook and stir meat and potatoes together in oil till mixture is heated through and almost dry. Season to taste with salt and pepper.
- Use to fill tacos or burritos.
Nutrition Facts : Calories 368.7, Fat 24.3, SaturatedFat 8.9, Cholesterol 77.1, Sodium 73.2, Carbohydrate 13.8, Fiber 1.8, Sugar 0.9, Protein 22.6
SLOW COOKER ROPA VIEJA
For anyone following a low-carb or grain-free diet, this pairs well with lime-cilantro cauliflower 'rice.'
Provided by abussone
Categories World Cuisine Recipes Latin American Caribbean
Time 10h30m
Yield 6
Number Of Ingredients 13
Steps:
- Heat avocado oil in a large skillet over medium-high heat; cook beef roast in the hot oil until browned, about 4 minutes per side. Transfer roast to a slow cooker. Pour tomatoes and beef broth over roast; add onions and bell peppers.
- Mix tomato paste, garlic, olive oil, vinegar, cumin, and salt together in a bowl; pour over onions and bell peppers.
- Cook on High for 1 hour. Decrease heat to Low and cook until beef is tender enough to shred, about 8 hours.
- Remove beef from slow cooker and shred on a work surface using 2 forks. Return shredded beef to slow cooker; add cilantro and stir.
- Cook on Low for 1 hour more.
Nutrition Facts : Calories 326.7 calories, Carbohydrate 20.3 g, Cholesterol 65.3 mg, Fat 13.7 g, Fiber 4 g, Protein 30.2 g, SaturatedFat 4.1 g, Sodium 1153.3 mg, Sugar 9.7 g
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