Monday, December 19, 2016

Slow Cooked Ropa Vieja

I live in Texas. So when the temperatures drop below 80, it's time to pull out the slow cooker to let dinner cook slowly during the day. Why I associate a slow cooker with cooler weather is beyond me. It doesn't heat up the house. Plus, it's a major life saver when we are scrambling to get a healthy dinner on the table after work. I need to work on pulling out my Hamilton Beach Slow Cooker year round!

This recipe calls for many herbs and spices, but they are simple ones that you will have on hand. They create a hearty dish filled with so many layers of flavor. Simply served over a bed of white rice with a side of sautéed plantains makes a perfect Cuban meal.

Slow Cooked Ropa Vieja
By Tonda
Adapted from Authentic Cuban Shredded Beef "Ropa Vieja" Cubana from Just a Pinch

2 medium yellow onions, diced small
1 medium red bell pepper, sliced thin
1 medium yellow bell pepper, sliced thin
1 medium jar of fire roasted red peppers, sliced thin
20 jalapeno stuffed olives
3-4 pounds rump roast
8 cloves of garlic
1 handful curly parsley
6 sprigs cilantro
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon garlic powder
1 packet Sazon Goya seasoning with Culantro and Achiote
1 teaspoon salt
1/2 teaspoon black pepper
2 Tablespoons apple cider vinegar
2 Tablespoons fresh lime juice
1 teaspoon Worcestershire sauce
1/4 cup white wine
1/4 Cup ketchup
1 small can tomato paste
1/2 cup beef broth
2 large bay leaves

Layer the onions, peppers and olives in the bottom of the slow cooker. Add the roast on top. Add garlic, parsley, cilantro to a small food processor and process until chopped fine. Add oregano, cumin, garlic powder, Goya seasoning, salt pepper, apple cider vinegar, lime juice, Worcestershire, and white wine. Process to blend all of the dry spices with the fresh herbs and garlic. Add ketchup, tomato paste and beef broth. Process again to blend. Pour mixture over the roast. Add 2 bay leaves. Set the Hamilton Beach slow cooker to low for 8 hours. Once the roast is ready, shred the beef in the cooking liquid. Serve over rice.

Enjoy!

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