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.
Ingredients:
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
Preparation:
- 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
Slow Cooked Ropa Vieja | Paleo Digest July 1, 2012 at 10:44 pm
[...] blogs and sites on the web!Slow Cooked Ropa Vieja My Pure Pantry / Posted on: July 01, 2012My Pure Pantry – Traditionally a Spanish dish and then later adopted by the Cubans and Puerto Ricans with [...]
Carmen July 19, 2012 at 9:25 pm
My second time trying one of your recipes and a big thank you for this delicious, saucy, full of traditional flavours, easy to make dish-which by the way reminded me of home when I was shredding the skirt.
Using the slow cooker is a great way of staying out of the kitchen during the warm Summer days. I liked the idea of putting everything together the night before so dinner was ready in advance and I had more time to play with my daughter.