Slow-Cooked Ropa Vieja

Slow-Cooked Ropa Vieja
Photo by Scott Phillips


  • 3 medium yellow bell peppers, cored, seeded, and chopped (about 3 cups)
  • 1 tsp. freshly ground black pepper
  • 2 tsp. dried oregano
  • 2 dried bay leaves
  • 2 tsp. minced garlic
  • Kosher salt
  • ¾ cup chopped pitted green olives
  • + 7 more ingredients
    • 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
    • 1 cup chopped fresh cilantro leaves
    • 3 lb. flank steak

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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