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Slow Cooker Ropa Vieja

Ropa Vieja is a Cuban dish featuring shredded beef, tomatoes, bell peppers, and olives. This version has a slightly earthy, savory flavor added by TSTE®Ã‚® Butcher’s Rub and TSTE®Ã‚® Mexican Oregano.

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.
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Slow Cooker Ropa Vieja
Slow Cooker Ropa Vieja

In stock

$2.89

Summary
    1 Tbsp. Butcher's Rub
    Himalayan Fine Mineral Salt (to taste)
    3 Bay Leaves Hand Selected
    1 ½ tsp. Cumin - Ground
    1 ½ tsp. Oregano - Mexican
    4 Peppercorn Spice Blend (to taste)
    4 Tbsp. canola oil, divided
    6 garlic cloves, minced
    ¼ cup tomato paste
    3 white onions, minced
    2 ½ cups water
    ¼ cup soy sauce
    3 lbs flank or skirt steak, cut into 3-inch pieces
    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
    Cooked rice for serving
    Prep Time
    30 mins. Cook
    Total Time
    12 hrs
    Cook Time
    11 hrs 30 mins.
    Yield
    6-8 servings
    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. This recipe was created by Chef Stefan Pickerel, store owner of San Francisco & Portland.
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