Ropa Vieja or “Old Clothes” is a favorite of mine. I mean let’s face it, most of these recipes are my favorite and that’s why I share them with you. I grew up eating meat, rice, a side of salad and fried plantains. This is the perfect Sunday night dinner or meal prep dish because it keeps so well and is mighty tasty.
When I used to live in Chelsea, Manhattan there was a local diner that had the BEST Ropa Vieja dish. You better believe I’ve been trying to make that recipe ever since I tried it. Did I mention this dish pairs perfectly with my Liquid Smoke Black Beans recipe, too? YUM!!
*No slow cooker? No problem. This recipe is for those of us without one! You can cook this recipe on the stove on the lowest setting, monitored every 2 hours (4-6 hours total) to make sure there is enough liquid in the pot. You can slow cook for 8 hours on low or 4 hours on high.
- 1 lb. skirt/flank/hangar steak
- 1/2 cup tomatoes, cut in eighths
- 1/2 cup onion, halved & sliced
- 1/2 cup red pepper, sliced in strips
- 3 tsp cumin powder
- 4 cloves garlic, minced
- 3 tsp black pepper
- 1 tbsp picante of preference
- 1/8 cup soy sauce or worcestershire sauce
- 1 bay leaf
- 1/2 cup water
Once cooked, you’ll need these:
- 1 tsp Better than Bouillon, Low-Sodium Beef Base
- 1/2 cup sliced olives
- 2 tsp cilantro, chopped
- Start by preparing all ingredients. Everything will go in pot at once.
- In a pot big enough to fit meat (cut in half if needed, don’t fold it), add soy sauce or worcestershire, water, onions, tomatoes, bay leaf, and red pepper.
- Place steak on top.
- Add salt, cumin, garlic, black pepper and picante on top of steak.
- Turn on stove to medium high and let liquid come to a boil with the cover on.
- Reduce head to lowest possible flame/setting on stove. Cook for 4-6 hours, covered. Check every 2 hours to ensure there is enough liquid. Add 1/4 cup more as needed. Once you hit 4 hours, check every hour to see if meat is soft. Meat should fall apart if you try to lift it with a fork
- Once meat is tender enough, remove from heat.
- Take meat and shred with two forks, reserving liquid and contents in pot.
- Return meat to pot and add cilantro, Better than Bouillon. Mix well. Add olives and reheat with 1/4 cup more water if needed for 10-20 minutes.
For Slow Cooker: Alternatively, add contents to a crock pot and cook for 4 hours on high or 8 hours on low. Then follow directions starting at step 7. Mix in olives and cilantro and serve immediately.