Slow-Cooked Ropa Vieja

Slow-Cooked Ropa Vieja
Photo by Scott Phillips


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

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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