Slow-Cooked Ropa Vieja

Slow-Cooked Ropa Vieja
Photo by Scott Phillips


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