Slow-Cooked Ropa Vieja

Slow-Cooked Ropa Vieja
Photo by Scott Phillips


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

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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