Traditionally a Spanish dish and then later adopted by the Cubans and Puerto Ricans with their own variations, this recipe is more like the Cuban style. Ropa Vieja literally means “old clothes”. There are several theories as why it was named that way, one of it states it is because in Spain it is typically made with left over stewed meat from the day before.
3 lbs of beef brisket or skirt
8 oz of tomato paste
8 oz of dry wine (red or white)
1 large onion, sliced
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
2 bay leaves
6 sliced garlic cloves
1 tbsp of dry oregano
1 tbsp of cumin powder
Salt and pepper to taste
- Put everything in the slow cooker.
- Cook on high for 8-10 hours or until it shreds easily
- Shred the meat; the easiest way to do so, is to separate the meat strands with a fork with a “brushing” movement.
- Mix the meat with the sauce and serve.
If needed you may add a little bit of broth to make it more moist