If you’re not familiar with Ropa Vieja, it’s a Cuban dish (actually the national dish of Cuba!) and it literally means “old clothes”. I’m guessing it’s called that because the meat is so tender and falls apart so easily! It’s made with a large cut of beef that’s slow cooked in a tomato based sauce and by the end of the cooking time, the meat is so flavorful and tender and shreds so easily. It’s traditionally served with white rice so you can soak up all that extra sauce!
This is one of the things that I definitely order if I see it on a menu. It’s not a fancy dish but it’s one that is so hearty and flavorful! And by the way, if you drain some of the liquid off, ropa vieja is amazing in tacos!!
- 2-3 pound flank steak (you could also use chuck)
- 1 tbsp adobo seasoning (if you don't have adobo, use 1.5 teaspoons of salt and 1.5 teaspoons of garlic powder)
- 1 green bell pepper sliced into strips
- 1 red bell pepper sliced into strips
- 1 large yellow onion sliced into strips
- 6 large garlic cloves peeled and chopped
- 1/2 cup green spanish olives (optional but highly recommended)
- 1 cup white cooking wine
- 28 ounce can of tomato puree
- 6 ounce can of tomato paste
- 1 tsp each: ground cumin, dried oregano, white sugar, salt
- Take your flank steak and rub each side down with the adobo seasoning then add it to the slow cooker.
- Slice your peppers, onion, and garlic and add those to the slow cooker along with the olives.
- Get full recipe==>>cocoandash.com