Ropa Vieja

Name: Ropa Vieja
Total time: 8 h 25 min
Yield: 4 serving(s)
Ingredients: 1/2 c. dry white wine; 1 tbsp. tomato paste; 1 tsp. ground cumin; 1/2 tsp. dry oregano; Kosher salt and pepper; 1 14-ounce can whole peeled tomatoes; 1 large onion, sliced; 4 cloves garlic (3 sliced and 1 chopped), divided; 1 lb. flank steak, cut crosswise into 3-inch-wide pieces; 1 c. long-grain white rice; 1 large red pepper, quartered and sliced crosswise; 1/3 c. small pimiento-stuffed olives, roughly chopped (optional); 1 tbsp. olive oil; 1 15-ounce can black beans; Chopped parsley, for serving

Make this hearty feast in the slow-cooker.

By Kate MerkerPublished: Dec 14, 2022

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mike garten

Yields:

4 serving(s)

Total Time:

8 hrs 25 mins

Cal/Serv:

556

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Ropa vieja (aka the national dish of Cuba) is just the slow-simmered supper you need for chilly nights. There's plenty of delectable sauce for the tender shredded beef and the sides of creamy black beans and fluffy rice.

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Ingredients

1/2 cup
dry white wine
1 Tbsp.
tomato paste
1 tsp.
ground cumin
1/2 tsp.
dry oregano
Kosher salt and pepper
1
14-ounce can whole peeled tomatoes
1
large onion, sliced
4
cloves garlic (3 sliced and 1 chopped), divided
1 lb.
flank steak, cut crosswise into 3-inch-wide pieces
1 cup
long-grain white rice
1
large red pepper, quartered and sliced crosswise
1/3 cup
small pimiento-stuffed olives, roughly chopped (optional)
1 Tbsp.
olive oil
1
15-ounce can black beans
Chopped parsley, for serving

Directions

1. Step 1In 5- to 6-quart slow cooker, whisk together wine, tomato paste, cumin, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add tomatoes (and their juices), crushing with hands, along with onion and sliced garlic; mix to combine.
2. Step 2Nestle beef among vegetables and cook, covered, until meat is tender and easily pulls apart, 4 to 5 hours on High or 7 to 8 hours on Low.
3. Step 3Twenty-five minutes before serving, cook rice per package directions. Using 2 forks, shred beef, then fold into cooking liquid along with red pepper and olives if using.
4. Step 4While rice is cooking, make beans: Heat oil and chopped garlic in small saucepan on medium until sizzling. Add beans and their liquid and 1/4 cup water; cook, stirring occasionally, until heated through and thickened.
5. Step 5Serve rice and beans with beef, veggies, and pan juice and sprinkle with parsley if desired.

NUTRITIONAL INFORMATION (per serving): About 556 calories, 14.5 g fat (4 g saturated), 36 g protein, 1,018 mg sodium, 69 g carbohydrates, 9 g fiber

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