Crock-Pot Cuban Ropa Vieja
Ropa vieja translates literally to “old clothes,” which is what the shredded meat, visually, may bring to mind. The smell and taste of this dish, however, are nothing short of heavenly. Please don’t be intimidated by the long list of ingredients. There is only a little bit of chopping required; the whole point is to put a bunch of things together and forget about it for hours (although you’re welcome to taste along the way if you prefer—or can’t resist!). The shredded meat should stand for at least 15 minutes before serving, but if you have more time, let it stand longer, as it just gets better and better. This dish’s origins are Caribbean, so serve it with other foods from the same region, especially white rice, black beans, and plantains.
Recipe information
Yield
makes 8 to 10 servings
Ingredients
Beef Broth
Preparation
Step 1
Rub the steak on both sides with 3 tablespoons of the cumin. In a large skillet, heat 2 tablespoons of oil over medium-high heat until shimmery and hot but not smoking. Add the flank steak and cook until browned on both sides, about 5 minutes per side. Transfer to a large Crock-Pot.
Step 2
In a large mixing bowl, mix together the broth, tomato sauce, tomato paste, vinegar, garlic, salt, the remaining 3 tablespoons of cumin, and the remaining 2 tablespoons of olive oil. Stir until well blended. Add the onion, bell peppers, and cilantro. Stir until well blended. Pour the tomato mixture over the meat in the Crock-Pot.
Step 3
Cover and cook on high for 4 hours, or on low for up to 10 hours. The meat is ready when it falls apart when pierced with a fork. Remove the meat from the sauce and use two forks to pull apart the meat, shredding it into strings. Return the shredded meat to the sauce and let stand for 15 minutes. Serve the shredded meat with the flavorful juices spooned over and with white rice, black beans, and fried plantains on the side.
Beef Broth
Step 4
Preheat the oven to 450°F.
Step 5
Spread the bones in a flameproof roasting pan. Bake until the bones are brown, 30 to 45 minutes.
Step 6
Transfer the bones to a stockpot. Pour the fat out of the pan. Place the roasting pan over high heat. Pour 2 cups of water into the pan and bring to a boil, scraping up the browned bits in the pan with a wooden spoon. Pour this liquid into the stockpot. Add the onion, leeks, carrots, and celery.
Step 7
Add cold water to cover the bones by 2 inches. Bring to a boil over high heat. Use a large spoon to skim off any foam that rises to the surface. Add the tomato paste, thyme, parsley, peppercorns, and bay leaf. Reduce the heat to low and simmer, partially covered, until the broth is full flavored, at least 2 hours and up to 8 hours. Strain the broth through a mesh strainer and discard the solids. Let cool. If desired, refrigerate the stock and remove and discard the solidified fat from the surface.
Step 8
Store in tightly covered containers in the refrigerator for up to 5 days or freeze up to 6 months.
