Slow-Cooked Ropa Vieja

Slow-Cooked Ropa Vieja
Photo by Scott Phillips


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

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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