One-Pot Meal: Cuban Ropa Vieja
This delicious one-pot meal, which originated in Spain’s Canary Islands, takes only 15 minutes in prep time—but slow cooks for 4 hours!
Made popular by Cubans (and considered the country’s national dish), Ropa Vieja, which translates into old clothes, was the original Latino leftover dish.
While it is traditionally made with flank steak, it can also be prepared with chicken, pork or a combination of all three carnes. The meat is cooked until insanely tender, shredded and basked in sauce, before served over yellow rice. And during these hot summer months, this one-pot meal is what every parent lives for.
- 1 Tablespoon vegetable oil
- 2 pounds beef flank steak
- 1 Cup beef broth
- 1 (8 ounce) can tomato sauce
- 1 small onion, sliced
- 1 green bell pepper, seeded and sliced into strips
- 2 cloves garlic, chopped
- 1 (6 ounce) can tomato paste
- 1 Teaspoon ground cumin
- 1 Teaspoon chopped fresh cilantro
- 1 Tablespoon olive oil
- 1 Tablespoon white vinegar
Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side. Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.
Courtesy of our friends at VidaVibrante