Slow Cooker Ropa Vieja

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.
Slow Cooker Ropa Vieja

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
  • 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

  1. COMBINE meat and Butcher's Rub in a bowl, set aside.
  2. 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.
  3. 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.
  4. 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.
  5. STIR in 3 cloves garlic, Cumin - Ground, Oregano - Mexican and cook until fragrant, about 1 min. Stir in wine, scraping up browned bits.
  6. 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.
  7. SERVE over rice.
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