I made this awesome Cuban dish a couple days ago and had to share the recipe, which I adapted from the Taste of Home version. Ropa vieja in Spanish means "old clothes," but I assure you this dish tastes leaps and bounds better than any worn out socks you may have lying around. Ingredients and steps are below...
- 2 lbs boneless beef chuck roast or top roast, cut in half
- 2 tbsp olive oil
- 1 large onion, chopped
- 1 large green pepper, chopped
- 2 jalapeno peppers, chopped (I kept the seeds in because I love spicy food, but you can remove them if you want a milder flavor)
- 1 28-oz can of diced seasoned tomatoes, undrained
- 1/2 cup water
- 3 garlic cloves, minced
- 2 beef bouillon cubes (or 2 tsp)
- 1 1/2 tsp cumin
- 1 tsp oregano
- 1/2 cup green olives with pimento, chopped
- 4-6 cups cooked white or brown rice
1) In a skillet, heat 2 tbsp oil over medium high heat. Season the beef with salt and pepper, then add to the skillet. Brown both pieces of the beef on all sides (this helps with safe temperatures in your slow cooker and seals in the juiciness and flavor of the beef).
2) Place meat in a 5 qt slow cooker. Add onions, peppers, tomatoes, and garlic. Dissolve bouillon in 1/2 cup water and stir in cumin and oregano. Add this seasoning mix to the cooker.
3) Cover and cook on low for 6-8 hours, depending on your cooker (mine took six hours). Change setting on the cooker to warm. Remove beef and shred with two forks, return to slow cooker. Stir in olives and let the stew heat through.
Serve with rice and/or tortillas. You can also garnish with fresh cilantro. Enjoy!