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Slow Cooker Ropa Vieja
Rated 5.0 stars by 1 users
Author:
The Spice & Tea Exchange
Servings
6-8 servings
Prep Time
30 minutes
Cook Time
6 hours
Ropa Vieja is a Cuban dish featuring shredded beef, tomatoes, bell peppers, and olives. This version has a slightly earthy, savory flavor added by Butcher's Rub and Mexican Oregano.
Ingredients
- 3 lbs flank or skirt steak, cut into 3-inch pieces
-
1 Tbsp. Butcher's Rub
- 4 Tbsp. canola oil, divided
- 6 garlic cloves, minced
-
1 ½ tsp. Cumin – Ground
- 1 ½ tsp. Oregano – Mexican
- ¼ cup tomato paste
- 3 white onions, minced
-
Himalayan Fine Mineral Salt (to taste)
- 2 ½ cups water
- ¼ cup soy sauce
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3 Bay Leaves Hand Selected 2 red & 2 green bell peppers, sliced into thin strips
- ½ cup white wine
- 1 - 14 oz. can petite diced tomatoes
- ½ cup sliced green olives
- 3 Tbsp. chopped fresh parsley
- 3 Tbsp. white wine vinegar
-
4 Peppercorn Spice Blend (to taste)
- Cooked rice for serving
Directions
- COMBINE meat and Butcher's Rub in a bowl, set aside.
- HEAT 2 Tbsp. canola oil in a large nonstick skillet over medium-high heat. Add 3 cloves garlic, tomato paste, 2 onions, and Himalayan Fine Mineral Salt and cook, stirring occasionally until lightly browned, 9-11 mins. Stir in water, scraping up any browned bits.
- TRANSFER mixture to slow cooker, stir in soy sauce and Bay Leaves Hand Selected. Add steak, stir to combine. Cover and cook 5-7 hrs on high or 9-11 hrs on low. Remove meat and place on a platter to slightly cool. Shred meat into small pieces with 2 forks discarding any fat. Also remove fat from surface of cooking liquid with a large spoon. Reserve 2 cups liquid and discard the rest.
- HEAT remaining canola oil in a large pot over medium-high heat. Add bell peppers, 1 onion, and Himalayan Fine Mineral Salt, stirring occasionally until softened and lightly browned, 9-11 mins.
- STIR in 3 cloves garlic, Cumin - Ground, Oregano - Mexican and cook until fragrant, about 1 min. Stir in wine, scraping up browned bits.
- ADD diced tomatoes, olives, and reserved 2 cups cooking liquid. Bring to a simmer. Cook, stirring often, 12-15 mins. Sauce should be slightly thicker. Stir in meat and cook 5 mins. Add parsley and white wine vinegar and stir. If needed, adjust flavor with Himalayan Fine Mineral Salt, 4 Peppercorn Spice Blend, and additional 1-2 Tbsp. vinegar.
- SERVE over rice.