We had a really great meal last night. It was a sloooow cooked Cuban braised beef and pepper stew. The recipe was a twist on the classic Cuban dish called ‘Ropa Vieja.’ In Spanish (as long as we are trying to practice that in our home) it means “old clothes.” The slow cooking process of the meat and colored vegetables literally makes them fall apart, thus resembling a jumble of rags.
And what a tasty jumble of rags indeed! I think this is my first slow-cooker meal I have posted on this site. While I do tend to use mine from time to time I really do prefer cooking as the best way to unwind at the end of the day. This meal reminded me though how wonderful it can be to throw everything in a pot, leave for the day, and come home to not only a delicious smelling home but an absolutely delicious meal.
This recipe calls to be served over white rice. I upped the health factor a bit by using brown. When it was all together and assembled it was kind of like making your own burrito bowl at home. Dig in and enjoy – Andale!
- 1 28 ounce can diced tomatoes, drained
- 2 red bell peppers, sliced into 1/2 inch strips
- 1 onion, cut into 8 large wedges
- 2 tsp dried oregano
- 2 tsp ground cumin
- 1 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 1/2 lbs flank steak, cut crosswise into 3 pieces
- 1 cup long grain rice, white or brown
- 1 avocado, sliced
- freshly chopped cilantro
- In a slow cooker, combine all the ingredients up until the meat.
- Nestle the flank steak in the vegetables and cook, covered, until it is tender and pulls apart easily. (High for 4-5 hours, low for 7-8 hours).
- Cook your rice according to the package directions.
- Using two forks, shred the beef and fold it gently into the cooking liquid. Serve upon the rice and top with the avocado and cilantro.
Chiptole, at home!