Best 6 Slow Cooked Ropa Vieja Recipes

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**Slow-Cooked Ropa Vieja: A Savory and Tender Cuban Dish**

Ropa vieja, meaning "old clothes" in Spanish, is a traditional Cuban dish that is known for its tender shredded beef and flavorful sauce. This hearty and comforting dish is often served with rice, black beans, and fried plantains. It's a popular dish to enjoy on special occasions or as a comforting meal on a weeknight. This article provides three different recipes for slow-cooked ropa vieja, each with its own unique flavors and ingredients. Whether you prefer a classic recipe, a version with a spicy kick, or one with a tangy citrus flavor, you'll find a recipe here that suits your taste. Get ready to indulge in the savory and tender goodness of ropa vieja, a Cuban culinary treasure that is sure to become a favorite in your kitchen.

Here are our top 6 tried and tested recipes!

ROPA VIEJA IN A SLOW COOKER



Ropa Vieja in a Slow Cooker image

This is a delicious pot roast with peppers and onions. Just like at the Cuban restaurants in the malls!

Provided by NC baking girl

Categories     100+ Everyday Cooking Recipes

Time 7h45m

Yield 6

Number Of Ingredients 11

1 (2 pound) beef chuck pot roast
3 cloves garlic
2 red bell peppers, cut into large wedges
2 green bell peppers, cut into large wedges
1 yellow onion, cut into wedges
1 sweet onion, cut into wedges
½ (6 ounce) can tomato paste, or to taste
¼ cup red wine vinegar
⅛ teaspoon garlic powder, or to taste
⅛ teaspoon seasoned salt, or to taste
salt and ground black pepper to taste

Steps:

  • Pierce the beef roast to tenderize it and let the flavors in, and place it into a slow cooker with the garlic, red bell peppers, green bell peppers, yellow onions and sweet onions. Stir in the tomato paste and red wine vinegar. Sprinkle with the garlic powder, seasoned salt, salt, and ground black pepper.
  • Cover, and cook on Low until the beef is tender, 7 to 8 hours. Remove beef, and shred into long strands using two forks. Return the meat to the slow cooker and combine with the vegetables.
  • Cook on Low until the meat and vegetables are very tender, about 30 minutes.

Nutrition Facts : Calories 290.6 calories, Carbohydrate 14.1 g, Cholesterol 68.8 mg, Fat 17.3 g, Fiber 3.2 g, Protein 19.7 g, SaturatedFat 6.8 g, Sodium 178.9 mg, Sugar 7 g

SLOW-COOKED ROPA VIEJA



Slow-Cooked Ropa Vieja image

I traveled to Cuba a few years ago and had some of the best food imaginable. This dish stuck out, and when I returned home, I began to experiment with making ropa vieja in the slow cooker. I hope you enjoy the flavors of Cuba as much as I do. -Joshua Boyer, Traverse City, Michigan

Provided by Taste of Home

Categories     Dinner

Time 8h35m

Yield 6 servings.

Number Of Ingredients 14

1 beef flank steak (2 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups beef broth
1/2 cup dry vermouth
1/2 cup dry red wine or additional beef broth
1 can (6 ounces) tomato paste
1 large onion, thinly sliced
1 large carrot, sliced
1 small sweet red pepper, thinly sliced
1 Cubanelle or mild banana pepper, thinly sliced
3 springs fresh oregano
Hot cooked rice
Optional: Additional fresh oregano, lime wedges and sliced green olives with pimientos

Steps:

  • Cut steak into 6 pieces; sprinkle with salt and pepper. Heat a large skillet over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-qt. slow cooker. Add broth, vermouth, wine and tomato paste to pan. Cook 2-3 minutes, stirring to loosen browned bits from pan. Pour over meat., Top with onion, carrot, red pepper, Cubanelle pepper and oregano. Cook, covered, on low until meat is tender, 8-10 hours. Remove oregano sprigs; discard. Remove meat; shred with 2 forks. Return to slow cooker; heat through. Serve with rice and, if desired, additional oregano, lime wedges and green olives.

Nutrition Facts : Calories 278 calories, Fat 11g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 611mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

SLOW-COOKER ROPA VIEJA



Slow-Cooker Ropa Vieja image

Martha's take on the classic Cuban beef stew relies on affordable flank steak. Browning the beef before adding it to the slow cooker makes the meat and the cooking liquid even more delicious. This recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 15

1 1/2 pounds flank steak
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 medium onions, cut into thick slices
1 large red bell pepper, cut into thick slices
3 large cloves garlic, cut into thin slices
1 jalapeno (ribs and seeds removed for less heat, if desired), cut into thin slices
1 tablespoon whole cumin seeds
2 tablespoons tomato paste
1 can (28 ounces) diced tomatoes
1/2 cup small Spanish olives
1 tablespoon capers, drained, plus 1 tablespoon brine
Fresh cilantro leaves, for serving
Cooked white rice and plantain chips, for serving
Cooked white rice and plantain chips, for serving

Steps:

  • Preheat a 5-to-6-quart slow cooker. Season steak generously with salt and pepper. In a large skillet, heat 1 tablespoon oil over high. Add steak and cook until browned on both sides, about 8 minutes. Transfer to slow cooker.
  • Add remaining 1 tablespoon oil to skillet. Add onions, bell pepper, garlic, jalapeno, and cumin seeds; season with salt and pepper and cook until vegetables are tender, about 5 minutes. Stir in tomato paste; cook 2 minutes more. Add tomatoes and bring to a boil. Pour mixture over steak in slow cooker; cover and cook on high until very tender, 5 hours (or on low 10 hours).
  • Transfer steak to a platter; cut in half crosswise. Using two forks, shred meat. Transfer sauce to skillet; cook over high heat until slightly thickened, about 10 minutes. Stir in shredded meat, olives, and capers with brine; cook just until heated through, 2 minutes more. Top with cilantro and serve, with rice and plantain chips.

SLOW COOKER ROPA VIEJA



Slow Cooker Ropa Vieja image

For anyone following a low-carb or grain-free diet, this pairs well with lime-cilantro cauliflower 'rice.'

Provided by abussone

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 10h30m

Yield 6

Number Of Ingredients 13

1 tablespoon avocado oil
2 pounds beef sirloin tip roast
1 (28 ounce) can fire-roasted diced tomatoes, drained
1 cup beef broth
2 onions, sliced
3 bell peppers, seeded and sliced into strips
1 (6 ounce) can tomato paste
2 tablespoons minced garlic
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon ground cumin
1 teaspoon salt
¼ cup chopped fresh cilantro

Steps:

  • Heat avocado oil in a large skillet over medium-high heat; cook beef roast in the hot oil until browned, about 4 minutes per side. Transfer roast to a slow cooker. Pour tomatoes and beef broth over roast; add onions and bell peppers.
  • Mix tomato paste, garlic, olive oil, vinegar, cumin, and salt together in a bowl; pour over onions and bell peppers.
  • Cook on High for 1 hour. Decrease heat to Low and cook until beef is tender enough to shred, about 8 hours.
  • Remove beef from slow cooker and shred on a work surface using 2 forks. Return shredded beef to slow cooker; add cilantro and stir.
  • Cook on Low for 1 hour more.

Nutrition Facts : Calories 326.7 calories, Carbohydrate 20.3 g, Cholesterol 65.3 mg, Fat 13.7 g, Fiber 4 g, Protein 30.2 g, SaturatedFat 4.1 g, Sodium 1153.3 mg, Sugar 9.7 g

EASY SLOW-COOKER CHICKEN ROPA VIEJA



Easy Slow-Cooker Chicken Ropa Vieja image

When discussing various methods of cooking ropas, a friend of mine told me her sister adds apple juice. I thought a Granny Smith apple might give the dish an extra kick-and it does. The ropas may also be served with hominy or tortillas, but I think the plantains add a special touch. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 6 Servings

Number Of Ingredients 13

2 medium sweet red peppers, sliced
1 medium Granny Smith apple, peeled and chopped
1 cup fresh cilantro leaves
1 cup chunky salsa
2 tablespoons tomato paste
1 garlic clove, minced
1 teaspoon ground cumin
5 teaspoons adobo seasoning, divided
1-1/2 pounds boneless skinless chicken thighs
3 to 6 teaspoons lime juice
1/4 cup butter
3 ripe plantains, peeled and thinly sliced into thin rounds
Optional: Hot cooked rice, lime wedges and additional fresh cilantro leaves

Steps:

  • Place the first 7 ingredients and 1 teaspoon adobo in a 5- or 6-quart slow cooker. Rub the remaining adobo seasoning over chicken; add to slow cooker. Cook, covered, on low until chicken is tender, 5-6 hours. Using 2 forks, shred chicken. Stir in lime juice to taste; heat through., Meanwhile, heat butter in a large skillet over medium heat. Cook plantains in batches until tender and golden brown, about 3 minutes per side. Drain on paper towels., Serve chicken with plantains using a slotted spoon. If desired, serve with rice, lime wedges and cilantro.

Nutrition Facts : Calories 387 calories, Fat 16g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 1428mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 4g fiber), Protein 23g protein.

SLOW COOKER ROPA VIEJA (CUBAN SHREDDED BEEF)



Slow Cooker Ropa Vieja (Cuban Shredded Beef) image

Make and share this Slow Cooker Ropa Vieja (Cuban Shredded Beef) recipe from Food.com.

Provided by PanNan

Categories     Cuban

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 14

3 lbs flank steaks (or chuck)
1 tablespoon adobo seasoning (or can substitute 1.5 tsp salt and 1/5 tsp garlic powder)
1 green bell pepper
1 red bell pepper
1 large yellow onion
6 large garlic cloves
1/2 cup green Spanish olives
1 cup white wine
28 ounces tomato puree
6 ounces tomato paste
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon sugar
1 teaspoon salt

Steps:

  • Rub each side of the steak with Adobo seasoning. Place in slow cooker.
  • Slice peppers, onion and garlic and add to the slow cooker along with the olives.
  • Mix the remaining ingredients in a large bowl and add to the slow cooker.
  • Cook on low for 8 hours.
  • When cooked, remove the meat from the slow cooker and finely shred with 2 forks. Return the shredded beef to the sauce in the slow cooker and stir.
  • Cook the shredded beef on low in the slow cooker another 20 minutes.
  • Serve over rice.

Nutrition Facts : Calories 394.5, Fat 15.9, SaturatedFat 6.1, Cholesterol 115.7, Sodium 714.5, Carbohydrate 18.9, Fiber 4, Sugar 10.1, Protein 39.5

Tips:

  • Prep the beef properly: Cut the beef against the grain into 2-inch pieces. This will help it cook more evenly and become more tender.
  • Sear the beef before slow cooking: Searing the beef in a hot skillet over medium-high heat will create a flavorful crust and lock in the juices.
  • Use a variety of spices: The combination of cumin, oregano, garlic, salt, and pepper is a classic Cuban flavor profile. Feel free to experiment with other spices like bay leaves, paprika, or chili powder to add your own personal touch.
  • Cook the beef on low heat: Slow cooking the beef on low heat for 8-10 hours will allow it to become fall-apart tender.
  • Shred the beef before serving: Once the beef is cooked, shred it with two forks or with your hands. This will make it easier to serve and eat.

Conclusion:

Ropa vieja is a delicious and flavorful Cuban dish that is perfect for a special occasion or a weeknight meal. The beef is slow-cooked until it is fall-apart tender and then shredded and served with a flavorful tomato-based sauce. This dish is typically served with rice, beans, and plantains, but it can also be enjoyed on its own. If you are looking for a new and exciting way to enjoy beef, give ropa vieja a try.

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