"One of the best things about cooler weather is the fact that I can make hearty one pot meals- including my favorite: ropa vieja. The name, which translates to “old clothes” refers to the shredded meat and peppers which look like strands of old clothes- get it?While no one version exists,the main idea tends to be the same: braised beef, peppers, onion and tomatoes. I threw all the ingredients for this recipe in my slow cooker on low for about 6 hours and it was heavenly. Another great bonus about this dish besides being filling and minimal clean up, is that it is a budget friendly dinner. The meat used is not an expensive cut and since it’s mixed with vegetables in a tomato sauce, a little meat can go a long way.I don’t know what version this is recipe for ropa vieja is, but I would have it lean toward the Cuban version. Either way it’s delicious, easy and perfect on a fall night."
Total Servings: 4
- 2 pounds flank or skirt steak
- 2 tablespoons garlic powder
- 1 1/2 tablespoons onion powder
- 2 tablespoons dried oregano
- 2 tablespoons lemon pepper
- 1 tablespoon cumin powder
- 1 teaspoon coriander
- 4 tablespoons Worcestershire sauce
- 2 bay leaves
- 1 serrano pepper, roughly chopped
- 1 large onion, roughly cut into medium sized wedges
- 1 red pepper, cored, seeded, ribbed and sliced
- 2 green peppers,cored, seeded, ribbed and sliced
- 1 (28-ounce) can crushed tomatoes
- 1 cup water
- 4 tablespoons tomato paste
- salt and pepper to taste
- If you are using a slow cooker: add all the ingredients into the pot and cook on low for 5-6 hours. Shred the meat using two forks- it should just fall apart on it’s own.
- If you are making this over the stove: Put all the ingredients except the crushed tomatoes, in a large stock pot or dutch oven. Cover with water by 2 inches. Bring to a simmer and cook, uncovered, for 1 1/2 to 2 hours. Add the crushed tomatoes and simmer another 30 minutes.