Slow Cooker Ropa Vieja
Slow cooking allows this beef-based dish—ropa vieja—to get ultra tender and flavorful with the spanish olives and tomato-based sauce. Serve over sweet potatoes.
Servings: 6 servings
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.
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