Slow-Cooked Ropa Vieja

Slow-Cooked Ropa Vieja
Photo by Scott Phillips


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