I have a slight obsession with a show on Food Network. You may have heard of it a time or two. Then again, you may have never heard of it.
I love it. I love watching the marathons and may have gotten my little 5 year old to watch it with me and she actually liked it.
A week or so ago I had a day where I was feeling pretty bad. And it was rainy and cold outside. What a better way to spend my day being sick than to watch a Diner, Drive-ins, and Dives marathon. It was epic. There was a problem though. Almost every place they went had at least one Cuban restaurant stop.
I never knew I liked Cuban food until my husband introduced me to it about a year or so ago. I love it. Love love love love love it .
And at every Cuban stop they practically always made Ropa Vieja. And it looked good. So so good.
What did I do? I grabbed one of the only cookbooks I have that had a Ropa Vieja recipe in it. I know, I could’ve just looked online but when I had first seen the recipe in my Eva Longoria Cookbook (which is a great cookbook just so you know) I knew that was the recipe I wanted to make. Why?
Because Eva Longoria made her Ropa Vieja in a crock pot. AWESOME.
I don’t have a picture of the finished product. Sorry. But I will tell you…it was awesome. So flavorful and so so easy since it cooked all day in the crock-pot. Served with some white rice and black beans just made it a perfect Sunday dinner meal.
Crock-pot Cuban Ropa Vieja
Courtesy of: Eva Longoria’s Cookbook-Eva’s Kitchen
2.5 lbs Beef Flank Steak (Mine was about 1.8 lbs or so)
6 Tbls ground cumin
4 Tbls Olive oil
2 cups Beef Broth
1 15 oz can or 2 8 oz cans tomato sauce
2 6 oz cans tomato paste
2 Tbls distilled vinegar
8 garlic cloves minced
1.5 tsp kosher salt
1 large onion chopped
1 green bell pepper seeded and sliced into strips
1 red bell pepper seeded and sliced into strips
1 bunch cilantro-a lot if you like a lot and a little if you like a little. You can always add more at the end.
1. Take 3 Tbls of the cumin and rub on the steak all over. Take 2 Tbls of the oil and heat it over medium-high heat in a nice big skillet. Brown flank steak on both sides and then throw in crock-pot.
2. In a large mixing bowl mix together the beef broth, tomato sauce, tomato paste, vinegar, garlic, salt, the rest of the cumin, and the remaining 2 Tbls of olive oil. Stir well. Add the onion, bell peppers and cilantro and again, stir until well blended. Add to the crock-pot.
3 .Cover and cook on low for up to 10 hours (mine went for around 9) and on high for 4 hours. You know it’s ready when the meat falls apart after being pierced with a fork. When done, take meat out and shred with 2 forks. Return the meat to the sauce and let stand for 15 minutes.
Serve with white rice and black beans and enjoy the heck out of it!