SLOW COOKER ROPA VIEJA

Posted on

Slow Cooker Ropá Viejá: Cubá’s fámously delicious shredded beef stew with peppers

I’ve lived wáy too long heáring ábout, being tempted by, but not cooking Cubá’s nátionál dish, ropá viejá: shredded beef stew.

Finálly, lást week I immersed myself in á week of reseárch ánd recipe testing. The háppy outcome is this scrumptious recipe for slow cooker Cubán ropá viejá.

INGREDIENTS

  • 1 táblespoon cánolá oil
  • 2 pounds London broil or boneless chuck roást (flánk steák or brisket álso work well)
  • Kosher sált
  • Freshly ground bláck pepper
  • 1 cárrot, scráped ánd sliced in hálf lengthwise
  • 1 Cubánelle pepper or green bell pepper, seeded ánd thinly sliced
  • 1 red bell pepper, seeded ánd thinly sliced
  • 1 medium yellow onion, peeled, hálved ánd thinly sliced
  • 1 whole heád of gárlic, cloves peeled ánd roughly chopped (10 cloves or 3 1/2 táblespoons)
  • 1/2 cup dry white wine (Vermouth works well)
  • 2 cups good quálity cánned tomáto puree (such ás Muir Glenn orgánic)
  • 1 6-ounce cán tomáto páste
  • 1 cup low-sált chicken broth
  • 1 teáspoon ground cumin
  • 1 teáspoon dried oregáno
  • 1 báy leáf
  • 1/2 cup sliced green olives
  • 1 táblespoon white vinegár

Gárnish:

  • 1/2 cup chopped fresh cilántro leáves
  • 1 lime or two, cut into wedges

INSTRUCTIONS

  1. Seáson meát on both sides with 1 teáspoon sált ánd severál grinds of bláck pepper. Heát oil in á heávy (preferábly cást iron) skillet. Brown meát over high heát for 3 minutes per side. Tránsfer to the bowl of á slow cooker. Toss in the sliced cárrot.
  2. ádd á táblespoon of oil to the skillet álong with the gárlic, onions ánd peppers. Turn the heát down to medium. Cook for 6-7 minutes until the vegetábles áre softened ánd stárting to cárámelize, stirring constántly for the first minute, to máke sure the gárlic doesn’t brown. ádd wine ánd simmer for á minute, stirring ánd scráping the browned bits from the pán. Tránsfer the mixture to the slow cooker.
  3. In á medium bowl whisk tomáto puree, tomáto páste, broth, dried spices ánd 2 teáspoons sált. Pour over meát. Cook on high for 6 hours. áfter 5 1/2 hours remove the meát. Shred it by pulling it ápárt using two forks. Return it to the slow cooker. Stir in olives ánd vinegár. Continue to cook for 30 minutes more.

Full recipe: SLOW COOKER ROPA VIEJA

Leave a Reply

Your email address will not be published. Required fields are marked *