Easy Slow Cooker Ropa Vieja Recipes

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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.

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.

EASY SLOW COOKER ROPA VIEJA



Easy Slow Cooker Ropa Vieja image

A quick and easy version of the classic Cuban dish. Traditionally served with a side dish of black beans and yellow rice but it is also great served over white rice.

Provided by BandMom

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 8h20m

Yield 6

Number Of Ingredients 6

1 large onion, cut into rings
2 pounds flank steak, cut into thirds
2 (14 ounce) cans diced tomatoes with jalapeno peppers
2 tablespoons minced garlic
1 (14 ounce) can beef broth
1 bay leaf

Steps:

  • Spread a layer of onions in the bottom of a slow cooker, top with 1/2 of the steak. Spread another layer of onions over steak and pour 1 can of diced tomatoes over onions; top with 1/2 of the garlic. Repeat layers with remaining onion, steak, tomatoes, and garlic.
  • Gently pour beef broth over steak mixture and add bay leaf.
  • Cook on Low for 8 to 10 hours.
  • Shred beef and return to slow cooker; stir mixture together until meat absorbs some of the broth, 5 to 10 minutes.

Nutrition Facts : Calories 212.8 calories, Carbohydrate 8.1 g, Cholesterol 47.6 mg, Fat 11.2 g, Fiber 1.8 g, Protein 20 g, SaturatedFat 4.7 g, Sodium 795 mg, Sugar 1.1 g

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

EASY ROPA VIEJA STEW



Easy Ropa Vieja Stew image

Use your slow cooker for this meaty Cuban classic, which offers bold flavors without a lot of hands-on time. -Denise Nyland, Panama City, Florida

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 8 servings.

Number Of Ingredients 16

1 boneless beef chuck roast (2 pounds), cut in half
2 tablespoons olive oil
2 large onions, coarsely chopped
2 large green peppers, coarsely chopped
4 jalapeno peppers, seeded and minced
1 habanero pepper, seeded and minced
3 cans (14-1/2 ounces each) diced tomatoes, undrained
1/2 cup water
6 garlic cloves, minced
2 tablespoons minced fresh cilantro
4 teaspoons beef bouillon granules
2 teaspoons pepper
1-1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 cup pimiento-stuffed olives, coarsely chopped
Hot cooked rice, optional

Steps:

  • In a large skillet, brown beef in oil on all sides. Transfer meat to a 5-qt. slow cooker. Add onions and peppers. Combine tomatoes, water, garlic, cilantro, beef bouillon, pepper, cumin and oregano; pour over vegetables., Cover and cook on low for 6-8 hours or until meat is tender. Remove beef; cool slightly. Skim fat from cooking juices; stir in olives. Shred beef with two forks and return to slow cooker; heat through. Serve with rice if desired. Freeze option: Transfer individual portions of stew to freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 306 calories, Fat 16g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 821mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 4g fiber), Protein 25g protein.

SLOW-COOKER ROPA VIEJA



Slow-Cooker Ropa Vieja image

Provided by Food Network Kitchen

Time 8h15m

Yield 4 servings

Number Of Ingredients 12

1 15-ounce can crushed tomatoes
3 tablespoons ketchup
1 tablespoon apple cider vinegar
2 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 jalapeno pepper, thinly sliced (with seeds)
Kosher salt
1 1/2 pounds skirt steak or flank steak
2 bell peppers (1 red, 1 green), sliced 1/2 inch thick
1 small onion, thinly sliced
3 tablespoons chopped pimento-stuffed green olives, plus 1 tablespoon brine from the jar
Cooked white rice, for serving

Steps:

  • Combine the tomatoes, ketchup, vinegar, garlic, cumin, jalapeno and 3/4 teaspoon salt in a 5-to-6-quart slow cooker. Add the steak, bell peppers and onion and toss to coat. Cover and cook on low, undisturbed, 8 hours.
  • Uncover and skim off any excess fat. Coarsely shred the meat with 2 forks, then stir in the olives and olive brine. Serve over rice.

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