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recipe_446_2743252
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.
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)
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
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.
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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