Ropa vieja in refers to a classic Spanish dish of beans and shredded meat. The original preparation used mostly leftovers, and as I wanted to make it fresh today I'm making a slow cooker (Crockpot) version.
The original recipe is made with garbanzo beans, which were inexpensive and part of the daily diet in Spain a number of years ago. Using plenty of beans meant you didn't need that much meat in the dish for protein, which was added mostly for flavor. The meat and beans were generally leftover from another meal in any case. It was therefore tossed together in a large skillet and cooked on the stove top to combine the flavors. Since garbanzo beans are not eaten widely by Americans, today I'm making the dish without them. If you like them, add canned (not dried) garbanzo beans to the slow cooker during the last hour of cooking.
As with all traditional dishes, there are many variations and some of these are regional. However, ropa vieja is still one of the classic, comfort foods that Spaniards fondly remember eating as children. As as the Spanish traveled the world and settled in other regions like South America and the Caribbean, the recipe was taken with them and is now popular in those places today as well.
As it is classically a 'leftover' dish, if you have some chunks of previously cooked potatoes or other vegetables, feel free to add those in just before serving, cooking only long enough to warm them through. This slow cooker version can be made several days ahead and simply reheated for serving when desired.
Ingredients (Serves 4 adults)
1 1/2 to 2 pounds flank steak or beef brisket
Salt and freshly ground pepper
28-ounce can diced or crushed tomatoes
1/2 cup water
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 large Spanish onion, cut into 1/4-inch dice
4-6 garlic cloves, thinly sliced
1 jalapeño, seeded and thinly sliced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 bay leaf
1 cup pitted green olives, halved
2 tablespoons capers drained
5 tablespoons coarsely chopped cilantro
Steamed white rice for serving.
Instructions
Season the flank steak with salt and pepper. Cut the steak in half lengthwise and cut crosswise in half so you have four pieces that will fit into your slow cooker.
In the slow cooker, combine the tomatoes (and their juices) with the water, bell peppers, onion, garlic, jalapeño, oregano, cumin and bay leaf. Add the beef, cover and cook on high for 5-6 hours, until the meat is very tender.
Transfer the meat to a cutting board and let rest for 10 minutes. Discard the bay leaf. Stir the olives, capers and 2 tablespoons of the cilantro into the sauce.
Using forks, shred the meat and return to the sauce to warm through. Season the sauce with salt and pepper if needed. Using a slotted spoon, serve the meat and vegetables on top of white rice. Spoon on some of the sauce. Sprinkle each serving with the remaining chopped cilantro
The words ropa vieja mean "old clothes" in Spanish and no one seems quite sure why this dish has the name, but as it was often made with leftover cuts of meat that may be the reason. I'm making it with the flank steak but you could also use brisket. Both were once relatively inexpensive cuts of meat but it seems lately at least the flank steak costs have risen considerably. As this is a long, slow cook to tenderize a relatively tough piece of meat, go with whatever is least expensive.
The original recipe is made with garbanzo beans, which were inexpensive and part of the daily diet in Spain a number of years ago. Using plenty of beans meant you didn't need that much meat in the dish for protein, which was added mostly for flavor. The meat and beans were generally leftover from another meal in any case. It was therefore tossed together in a large skillet and cooked on the stove top to combine the flavors. Since garbanzo beans are not eaten widely by Americans, today I'm making the dish without them. If you like them, add canned (not dried) garbanzo beans to the slow cooker during the last hour of cooking.
As with all traditional dishes, there are many variations and some of these are regional. However, ropa vieja is still one of the classic, comfort foods that Spaniards fondly remember eating as children. As as the Spanish traveled the world and settled in other regions like South America and the Caribbean, the recipe was taken with them and is now popular in those places today as well.
As it is classically a 'leftover' dish, if you have some chunks of previously cooked potatoes or other vegetables, feel free to add those in just before serving, cooking only long enough to warm them through. This slow cooker version can be made several days ahead and simply reheated for serving when desired.
Ingredients (Serves 4 adults)
1 1/2 to 2 pounds flank steak or beef brisket
Salt and freshly ground pepper
28-ounce can diced or crushed tomatoes
1/2 cup water
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 large Spanish onion, cut into 1/4-inch dice
4-6 garlic cloves, thinly sliced
1 jalapeño, seeded and thinly sliced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 bay leaf
1 cup pitted green olives, halved
2 tablespoons capers drained
5 tablespoons coarsely chopped cilantro
Steamed white rice for serving.
Instructions
Season the flank steak with salt and pepper. Cut the steak in half lengthwise and cut crosswise in half so you have four pieces that will fit into your slow cooker.
In the slow cooker, combine the tomatoes (and their juices) with the water, bell peppers, onion, garlic, jalapeño, oregano, cumin and bay leaf. Add the beef, cover and cook on high for 5-6 hours, until the meat is very tender.
Transfer the meat to a cutting board and let rest for 10 minutes. Discard the bay leaf. Stir the olives, capers and 2 tablespoons of the cilantro into the sauce.
Using forks, shred the meat and return to the sauce to warm through. Season the sauce with salt and pepper if needed. Using a slotted spoon, serve the meat and vegetables on top of white rice. Spoon on some of the sauce. Sprinkle each serving with the remaining chopped cilantro
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