Best Cuban Ropa Vieja Crock Pot Oamc Recipes

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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

CUBAN ROPA VIEJA... SO GOOD!



Cuban Ropa Vieja... so Good! image

Make and share this Cuban Ropa Vieja... so Good! recipe from Food.com.

Provided by Dommynchristian

Categories     Easy

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
2 lbs beef flank steak
1 cup beef broth
1 (8 ounce) can tomato sauce
1 small onion, sliced
1 green bell pepper, seeded and sliced into strips
2 garlic cloves, chopped
1 (6 ounce) can tomato paste
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon white vinegar

Steps:

  • Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
  • Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.

Nutrition Facts : Calories 589, Fat 28.5, SaturatedFat 9.8, Cholesterol 183.7, Sodium 984.4, Carbohydrate 15, Fiber 3.5, Sugar 9.2, Protein 66.4

LA NUEVA ROPA VIEJA (CROCK POT)



La Nueva Ropa Vieja (Crock Pot) image

I found this recipe in our local newspaper. It is an easy crock pot version the Cuban Ropa Vieja which requires several hours of simmering on the stove top. This dish is essentially a stew and will be wonderful served with a side salad, corn muffins or tortillas and rice. NOTE: Sirloin steak or chuck roast can be used instead of the skirt or flank steak called for in the ingredients list. the exact seasonings for the canned diced tomatoes doesn't matter as long as you choose a type that includes garlic. Petite diced tomatoes and no-salt added varieties also work.

Provided by Happy Hippie

Categories     Stew

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 14

8 ounces tomato sauce
1/2 cup water
3 bay leaves
1 tablespoon red wine vinegar
2 tablespoons garlic, minced (bottled)
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large onion (for about 1 cup slices)
2 lbs skirt steaks (or flank)
1 red bell pepper (for about 1 cup pieces)
1 green bell pepper (for about 1 cup pieces)
14 1/2 ounces garlic balsamic & olive oil diced tomatoes
2 cups cooked rice (for serving)

Steps:

  • Put the tomato sauce, water, bay leaves, vinegar, garlic, cumin, salt and black pepper into the crock pot. Stir to combine.
  • Peel the onion and cut it into quarters. Thinly slice the onion quarters, and add them to the crock pot.
  • Place the beef over the onions, and spoon some of the liquid over the meat. (If ou are using skirt steak or flank steak, there will be several thin pieces, and they will overlap in the pot.).
  • Rinse bell peppers and discard the seeds and membranes.
  • Cut the peppers into quarters, thinly slice them, and add the pieces to the crock pot.
  • Pour the diced tomatoes with their juice evenly on top.
  • Cover the pot and cook on low until the meat is so tender that it practically falls apart, about 8 hours if using skirt or flank steak or 10 hours if using sirloin or chuck.
  • About 20 minutes before serving, cook the rice.
  • Before serving, removed the beef and vegetables from the crock pot to a large serving bowl.
  • Use two forks to pull the beef into shreds. There should be some cooking juices in the bowl, but if not, add about 1/2 cup juices.
  • Stir to mix the beef and vegetables.
  • Season with additional salt and pepper if desired.
  • Serve all but two cups of the beef vegetable mixture over hot rice.
  • Refrigerate leftovers, skim off fat and store in the refrigerator for up to to 3 days or a month in the freezer. Use the leftovers in a beefy tortilla soup.

Nutrition Facts : Calories 545.2, Fat 19.2, SaturatedFat 7.2, Cholesterol 147.4, Sodium 602.7, Carbohydrate 38, Fiber 3.1, Sugar 6, Protein 52.1

CUBAN ROPA VIEJA (CROCK POT)



Cuban Ropa Vieja (Crock Pot) image

Make and share this Cuban Ropa Vieja (Crock Pot) recipe from Food.com.

Provided by dicentra

Categories     Steak

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 14

2 cubanelle peppers, seeded and sliced
1 cup sliced onion
1 (8 ounce) can tomato sauce
1/4 cup tomato paste
1 tablespoon olive oil
1 tablespoon cider vinegar
1 tablespoon minced garlic
1 teaspoon ground cumin
1 bay leaf
1/2 teaspoon salt
1 1/2 lbs boneless beef chuck steaks
1/3 cup pimento stuffed olive, plus
2 tablespoons chopped capers
1/3 cup chopped fresh cilantro

Steps:

  • Mix all ingredients except steak, alcaparrado and cilantro in a 3½-qt or larger slow-cooker. Top with steak; turn steak over to coat with mixture.
  • Cover and cook on low 8 to 10 hours or until steak is very tender. Transfer steak to a cutting board.
  • Remove and discard bay leaf. Tear steak in shreds using the two-forks method. Return shreds to cooker; stir in olives and chopped cilantro and serve.

Nutrition Facts : Calories 282.9, Fat 9.1, SaturatedFat 2.2, Cholesterol 97, Sodium 959.2, Carbohydrate 15.3, Fiber 3.4, Sugar 7.6, Protein 35.3

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

CROCK POT ROPA VIEJA



Crock Pot Ropa Vieja image

I've seen this a few places around the internet...I think it originally came from a "women's magazine," but I've been unable to locate the original. It was given to me by a Cuban friend, whose Abuela declared "my" Ropa Vieja, "Oh! Just as good as home!" That's what I call success! I like it served with rice and black beans, nopales, cabbage slaw and fried ripe plantains on the side, but it also works very well in tortillas with the regular American taco fixings. The recipe calls for skirt steak, but I've also had great results with flank steak, shoulder steak, tri-tip, chuck...anything lean and tough and cheap. The long low cooking will melt all the collagen and give you moist, tender meat no matter how tough it starts out.

Provided by Rhiannon Deux

Categories     Meat

Time 10h15m

Yield 4 serving(s)

Number Of Ingredients 14

2 cubanelle peppers or 2 green peppers, seeded and sliced
1 cup onion, sliced
1 (8 ounce) can tomato sauce
1/4 cup tomato paste
1 tablespoon olive oil
1 tablespoon cider vinegar
1 tablespoon garlic, minced
1 teaspoon ground cumin
1 bay leaf
1/2 teaspoon salt
1 1/2 lbs skirt steaks
1/3 cup alcaparrado, coarsely chopped or 1/3 cup pimento stuffed olive, plus
2 tablespoons chopped capers
1/3 cup cilantro, chopped

Steps:

  • Mix the first 8 ingredients right in your Crock Pot. Place the meat in, and turn it so it's coated.
  • Cover and cook on low 8-10 hours.
  • Discard the bay leaf. Remove the meat to a cutting board and shred with a couple of forks.
  • Put the shredded meat back into the Crock Pot and add the alcaparrado or olives and capers. Swish it around in the liquid to mix and serve topped with chopped cilantro.

Nutrition Facts : Calories 371.1, Fat 17.9, SaturatedFat 5.9, Cholesterol 110.6, Sodium 966.4, Carbohydrate 13.9, Fiber 3.5, Sugar 7.6, Protein 38.6

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