Ropa Vieja (Slow Cooker & IP)

6 steps

Two versions. Slow Cooker is the easiest.

Updated at: Thu, 17 Aug 2023 07:37:13 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories336.1 kcal (17%)

Total Fat10.6 g (15%)

Carbs18.4 g (7%)

Sugars10.8 g (12%)

Protein39.6 g (79%)

Sodium654 mg (33%)

Fiber3.9 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

¼ cupred wine

15 ouncesTomatoes

crushed, canned

3 tablespoonscatsup

1 tablespoonApple Cider Vinegar

2cloves garlic

minced

1 ½ teaspoonscumin ground

1jalapeno pepper

thinly sliced, with seeds

kosher salt

to taste

1.5 poundsflank steak

2bell peppers

red & green, sliced 1/2" thick

1onion

thinly sliced

3 tablespoonsOlives

green stuffed with pimentos, plus 1 tablespoon brine from the jar

Instructions

Slow Cooker Version

Step 1

1. Combine the tomatoes, ketchup, vinegar, garlic, cumin, jalapeño and 3/4 teaspoon salt in a 5-to-6-quart slow cooker. Add the steak, bell peppers and onion and toss to coat. Cover and cook on low, undisturbed, 8 hours.

Step 2

Uncover and skim off any excess fat. Coarsely shred the meat with 2 forks, then stir in the olives and olive brine. Serve over rice.

Instant Pot

Step 3

Use Sauté feature and brown the SEASONED meat. Transfer meat to a plate.

Step 4

Add onions & peppers, sauté, stirring frequently. Add garlic and spices for 1 minutes before adding liquids. Let "bubble" away until liquids almost gone

Step 5

Add remaining ingredients along with meat and juices. Stir to combine. Set to 40 minutes & release naturally (15-20 min).

Step 6

Remove lid, shred beef, discard bay leave, return meat to pot add capers, pimientos, raisins, & sherry vinegar & stir. Sauté for 10 minutes until sauce is thickened.