Slow-Cooked Ropa Vieja

Slow-Cooked Ropa Vieja
Photo by Scott Phillips


  • 2 dried bay leaves
  • Kosher salt
  • 3 medium shallots, thinly sliced (1-½ cups)
  • 2 (14.5 oz.) cans no-salt-added diced tomatoes with juice
  • 1 cup chopped fresh cilantro leaves
  • 1 tsp. freshly ground black pepper
  • 2 tsp. dried oregano
  • + 7 more ingredients
    • 2 Tbs. drained, rinsed, and chopped capers
    • 2 Tbs. sherry vinegar
    • 3 lb. flank steak
    • 2 tsp. ground cumin
    • 3 medium yellow bell peppers, cored, seeded, and chopped (about 3 cups)
    • ¾ cup chopped pitted green olives
    • 2 tsp. minced garlic

In a 6-quart slow cooker, stir together the tomatoes, bell pepper, shallots, olives, capers, garlic, oregano, cumin, black pepper, 1/2 tsp. salt, and the bay leaves. Cut the flank steak in half with the grain, then cut each of these halves into thirds across the grain. Nestle the pieces of beef ...

View full recipe at Fine Cooking


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