This is a very DELICIOUS and easy old cuban recipe, updated for the slow cooker, toss it in sometime in the morning and shred the meat when you get home, put the shredded meat back in the cooker for another 5 minutes. Everyone will love it!
(Braised Beef, Peppers, and Onions)
Ropa vieja, or “old rags,” describes the shreds of meat, peppers, and onions resembling a mess of colorful rags.
1 small onion, thinly sliced
1 small red bell pepper, cut into strips
1 small green bell pepper, cut into strips
1 pound beef skirt (Churrasco) steak, or you can use flank steak
2 tsp. chili powder
1/4 tsp. dried oregano leaves
1/2 tsp. dried minced garlic
1/4 tsp. salt
1/4 tsp. pepper
2 tsp. lime juice
1 T tomato paste
2 T Goya Sofrito
1/4 C beef broth
Spray slow cooker with cooking spray. In cooker, place onion and peppers. Top with beef. Sprinkle with chili powder, oregano, garlic, salt, & pepper. Add tomato paste, sofrito, lime juice, and broth. Cover and cook on low heat for 6 to 8 hours.
When meat is done, remove from pot and place on cutting board. Shred beef with 2 forks; return the beef to the cooker and mix well. Increase the heat to high and let cook about 5 minutes or longer or until thoroughly heated.
This is served over white rice, with a bowl of black beans.
I use Goya Black Bean Soup and add to it to make it taste homemade, here is what I add:
1 T vinegar
1 heaping T of Goya Sofrito
Stir all together and heat in small saucepan until bubbling, serve over rice or as soup.
Top with chopped onions.
Sounds great! I love this meat in the Cuban restaurants, I never miss it!
Trying this tomorrow night and looking forward to it. Thanks for sharing!