Tuesday, December 30, 2008

Crockpot Ropa Vieja - Latin Style Beef

Crockpot Ropa Vieja - Latin Style Beef

Crockpot Ropa Vieja - Latin Style Beef

A Latin-styled braised beef, ropa vieja literally translates to "old clothes" earning that name because the meat is so tender that it literally shreds into what might look like a pile of rags!

The original recipe for this is from the January 2009 Good Housekeeping magazine, and called for 3-1/2 pounds of flank steak. I had just under 2 pounds of some flat iron steaks in my freezer that I needed to use up, so I substituted those and adjusted some of the ingredients. Flat iron is a cut of chuck so I thought it might benefit from the slow cooking, and it certainly did.


Thanks to the jalapenos, there is a good healthy kick to this dish that sort of jolts awake the senses, but not so much that you can't taste the food through the burn. To me it's just right, but if you don't like spicy, you would want to omit those. The blend of veggies is perfect together and the meat is so tender and delicious - and the best part is that the slow cooker does all the work! Even hubs who is no veggie eater kept an open mind and ate this dish only leaving behind a few red peppers and jalapeno slices.


I served this dish with both flour and corn tortillas - I think I liked the flour tortillas best. Just warm in batches of 4 to 6 tortillas placed between 2 damp paper towels and microwaved for 30 to 45 seconds. Wrap in a towel to keep warm until time to serve.

Be warned - this is a sloppy dish. You might find yourself with drippings on your face, and running down your arm and have an uncontrollable desire to run your filled tortillas through the juices to sop up even more. My kinda sloppy.


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Recipe: Crockpot Ropa Vieja - Latin Style Beef

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 9 hours | Yield: About 4 to 6 servings
Ingredients

  • 1/2 cup sliced pickled jalapeno
  • 1 large red bell pepper, sliced
  • 1 large green bell pepper, sliced
  • 2 cloves garlic, sliced thin
  • 1 large onion, sliced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon of oregano
  • 1 bay leaf
  • 1 teaspoon salt
  • 2 to 3 pounds flank or flat iron steak
  • 1 (14.5) can of sliced stewed tomatoes
  • Corn or flour tortillas, warmed
Instructions

Add the jalapeno, red and green bell pepper, garlic, onion, cumin, oregano, bay leaf and salt to slow cooker. Stir well. Lay the beef on top and pour tomatoes over; do not stir. Cook on low for 9 hours.

Remove meat and vegetables from slow cooker to a bowl using a slotted spoon, discarding the bay leaf. Remove and shred steak into thin strips, place back into the bowl with the vegetables. Skim off any fat from the remaining liquid in the slow cooker and stir the liquid from the slow cooker into the meat and veggie mixture. Spoon into individual serving bowls and serve with warmed tortillas, black beans and rice.

Source: http://deepsouthdish.com

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©Deep South Dish

Adapted from a Good Housekeeping magazine recipe, January 2009

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Posted by on December 30, 2008
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7 comments:

  1. Oh Mary, that looks so good, I will have to try this one!
    Brandi

    ReplyDelete
  2. Mmmmm, this looks good. This type of food is ome on mine and CD's favortie. It's a good change from all the Christmas food.

    ReplyDelete
  3. Hi! Thanks for stopping by my blog. Just checking out yours and I think it's great! I love Ropa Vieja. I made it for my cooking group last winter. Yours looks great! I should have put jalapeno in mine!

    ReplyDelete
  4. Hey Brandi!

    Rebel, I know! I was actually gonna do a stir fry, even took out some chicken, but then was flipping through my magazines and decided to do this instead.

    Then I saw on another blog that did feature a stir fry that a LOT of people were doing stir fry this week! I think after all the carby foods between Thanksgiving and Christmas, our bodies must be seriously craving some veggies of somethin'!! Ain't that funny??

    Did you see the note I left on your last blog post about featuring your greens on my blog? I couldn't figure out how to email you to ask so I hope that was okay! If not, please let me know.

    ReplyDelete
  5. Hi Michele and thanks for swinging by my little corner of the world. I'm pretty new to the whole blog thing, and mostly just wanted a place to put up and share my recipes plus a few "thoughts" (and maybe a hissy fit or two LOL) on occasion.

    Oh and I love your blog - you're in my blog roll in fact! :)

    I loved the jalapeno in this dish - I like spicy and they really kicked it up a notch but it wasn't so hot that you couldn't taste the dish itself. The recipe is from Good Housekeeping Jan. '09 edition.

    ReplyDelete
  6. I got my very first crock pot for Christmas and this was the very first meal I made with it. It was wonderful. Me and my family give this two thumbs up! I followed the recipe to the t. Next time I will use half the amount of jalapenos. Spicy, indeed! I can't wait to try out the rest of your recipes.

    ReplyDelete
  7. Hi Chelsea! I'm so glad you enjoyed this dish. It's one of the older ones from even before this blog existed so I'd practically forgotten about it! Thanks for bringing it back up to my attention. I'm not a huge crockpot user, but there are a few recipes on here that are CP specific, or else CP is a variation of the original. Enjoy!

    ReplyDelete

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