Ropa Vieja is a Cuban dish of meat, peppers and onions. Literally translated it means "old clothes," a reference to the colorful pieces of red and yellow peppers and tomatoes in the dish. Garnish this slow-cooker Ropa Vieja with additional fresh oregano leaves, if desired. Source: Everyday Slow Cooker

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Ingredients

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Directions

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  • Place the bell pepper, onion, tomatoes, garlic, oregano, and cumin in a food processor; pulse until finely chopped, 5 to 6 times. Transfer the bell pepper mixture to a 5- or 6-quart slow cooker; stir in the beef stock and ketchup. Place the steak, oil, black pepper, and 1 teaspoon of the salt in a medium bowl, and toss to coat. Submerge the steak in the bell pepper mixture in the slow cooker. Cover and cook on LOW until the meat is very tender, about 8 hours.

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  • Transfer the steak to a large bowl, reserving the sauce in the slow cooker. Shred the steak pieces with 2 forks. Toss the shredded steak with 1 cup of the reserved sauce in the bowl, and stir in the chopped green olives.

  • Stir together the beans and 1/4 teaspoon of the salt in a medium saucepan, and cook over medium until heated through, about 5 minutes. Keep warm. Prepare the rice according to the package directions, and season with the remaining 1/2 teaspoon salt. Serve the shredded steak mixture with the rice, beans, and remaining reserved sauce from the slow cooker.

Tips

Multicooker Directions: In Step 1, transfer the finely chopped bell pepper mixture to the inner pot of a 6-quart multicooker; stir in the beef stock and ketchup. Place the steak, oil, black pepper, and 1 teaspoon of the salt in a medium bowl; toss to coat. Submerge the steak in the bell pepper mixture in the pot. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the meat is very tender, about 8 hours. Turn off the cooker. Press KEEP WARM. In Step 2, transfer the steak to a large bowl, reserving the sauce in the pot. Shred the steak with 2 forks. Add 1 cup of the reserved sauce to the shredded steak, reserving the remaining sauce in the pot; toss well and stir in the chopped green olives. Complete Step 3.

Nutrition Facts

400 calories; 13 g total fat; 3 g saturated fat; 700 mg sodium. 38 g carbohydrates; 7 g fiber; 3 g sugar; 33 g protein;