I first had ropa vieja years ago when I lived in the Bay Area. There was a cute, mom and pop Cuban restaurant close to where I lived. It was there that I first had this amazing, completely underrated dish. Ropa vieja is spanish for “old clothes” and though I don’t know the exact reason why it’s called that, I think maybe it is because the shredded consistency of the beef resembles tattered shirts. Either way, I didn’t come up with the name, but I completely enjoy my version of it.
Distinctly Cuban
If you go into this dish thinking it will taste like chile Colorado, you’ll be surprised. Cuban food differs from Mexican food in that it is not that spicy, and has more mellow flavors. This particular dish calls for vinegar, and Spanish olives, which makes it taste unique.
My Twist
Traditional ropa vieja is served over a bed of rice, and a side of black beans and fried platano. I’ve made it like this and wow, it is amazing. But I don’t always remember to get the platano and let it ripen for a week, and I don’t always have rice on hand. So, I came up with an easier, more paleo friendly version that uses sweet potato instead.
It tastes just as authentic, because the sweetness of the sweet potato mimics the platano, and is just as starchy, but this little twist makes it easy enough to make during the week.
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Slow Cooker Ropa Vieja
Equipment
- Skillet
- slow cooker
Ingredients
- 1 tablespoon olive oil
- kosher salt and cracked pepper, as a rub for the steak
- 1 1/2 pound flank steak
- 15 ounces canned crushed tomatoes
- 2 jalapeno peppers, julienne sliced 1/2 inch thick
- 1 red bell pepper, julienne sliced 1/2 inch thick
- 1 green bell pepper, julienne sliced 1/2 inch thick
- 1 small small onion, thinly sliced
- 2 cloves garlic minced
- 1 tablespoon apple cider vinegar
- 3 tablespoons ketchup
- 3 tablespoons Spanish olives, chopped plus 1 tablespoon brine from the jar
- 6 sweet potatoes estimate one potato per person
- 1 tablespoons olive oil
- kosher salt to taste
Instructions
Make the Ropa Vieja
- Cut the flank steak into two large pieces, and salt and pepper both sides. Heat a skillet over medium heat, add extra virgin olive oil and brown the steak about 5 minutes on each side, just to get a little color on it.
- Cut up bell peppers, onions, jalapeno, and garlic and put into the cooker.
- Put the browned meat in the cooker when finished.
- Add the rest of the ingredients.
- Cover and cook on low (8 hrs) or high (4 hours).
- Before serving, shred the beef with two forks (right in the slow cooker). Mix together with the sauce to incorporate.
Roast the sweet potatoes
- About an hour before the ropa vieja is finished, preheat oven to 400 degrees Fahrenheit.
- Cut the sweet potato into bite-sized cubes. Put in a large bowl and toss with a little olive oil and kosher salt.
- When tossed, bake in a large cookie sheet for 45 minutes or until tender and slightly browned/toasted.
- Serve ropa vieja over the sweet potato.
Recipe adapted from Food Network recipe.
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