Slow-Cooked Ropa Vieja

Slow-Cooked Ropa Vieja
Photo by Scott Phillips


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

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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