Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Slow-Cooker Ropa Vieja
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- Level: Easy
- Total: 7 hr 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 517
- Total Fat
- 26 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 111 milligrams
- Sodium
- 1298 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 9 grams
- Sugar
- 7 grams
- Protein
- 45 grams
This slow-cooker take on ropa vieja delivers the bold, savory flavors of the classic Cuban dish with far less hands‑on effort. Flank steak breaks down into tender, shreddable strands as it simmers with peppers, onions, tomato and warm spices, creating a deeply flavorful sauce while you go about your day. Using the slow cooker simplifies the process, making this a realistic option for a weeknight dinner. Served with rice, quick‑simmered black beans and a squeeze of lime for a twist on comfort food in a bowl.
- Level: Easy
- Total: 7 hr 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 517
- Total Fat
- 26 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 111 milligrams
- Sodium
- 1298 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 9 grams
- Sugar
- 7 grams
- Protein
- 45 grams
Ingredients
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Directions
- Put the steak in a 6- to 8-quart slow cooker and season with salt and pepper. Add 2 tablespoons olive oil, the bell peppers, sliced onion, beef broth, 1/4 cup tomato paste, the olive brine, 2 teaspoons cumin, 1 teaspoon oregano and 1/2 teaspoon salt. Toss to combine, then cover and cook on low until the meat is very tender, 7 hours.
- During the last few minutes of cooking, make the black beans: Heat the remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped onion, season with salt and pepper and cook until softened, about 2 minutes. Stir in the remaining 1 tablespoon tomato paste, 1 teaspoon cumin and 1/2 teaspoon oregano. Add the beans and 1 cup water, stirring to combine. Bring to a rapid simmer and cook, stirring occasionally, until thickened, 5 to 6 minutes.
- Shred the steak in the sauce with 2 forks; stir in the olives. Serve with the beans, rice and lime wedges.
