Growing up this was one of my favorite meals to eat. It is usually one for colder weather, but had a craving so decided to make it in the thick of summer. It is a spicy dish so if you are sensitive to heat I would leave the Jalapeños and Serrano out. I usually always serve this dish with black bean (which I like to season with cumin and fresh onion) as well as white rice. I use one part beef broth and one part liquid from Ropa Vieja to cook my rice. It’s a perfect marriage of ingredients! Hope you enjoy this recipe as much as we do.
Crockpot Ropa Vieja
Extra Virgin Olive oil
4 lbs Flank Steak
2 1/2 cups white wine
3 cups Alexanders Meats homemade beef broth
3 brown onions sliced
3 red bell peppers sliced
3 large heirloom tomatoes diced
2 Jalapeños diced
1 Serrano diced (optional)
3 garlic cloves diced
1 small can tomato paste
1 cup diced pimiento olives
Smoked paprika (I use 2 Tablespoons)
Cumin (I use at least 2 Tablespoons)
Garlic salt (I use at least two tablespoons)
Calabrian chili powder
Lindberg Snider Porterhouse seasoning for flank steak before searing.
Fresh parsley for garnish or cilantro
Season flank steak with smoked paprika, garlic salt, and cumin as well as Lindberg Snieder porterhouse seasoning.
In large pot add olive oil and sear flank steak on both sides (this helps seal the meat).
Remove meat once done searing on both sides and place in crock pot.
Add white wine to same pan you seared meat in to help deglaze the pan.
Add the beef broth to the white wine and mix well.
Add the onion and bell pepper and mix well.
Cook for a few minutes then add tomatoes garlic and jalapeños.
Add tomato paste and cook for another few minutes.
Season with more smoked paprika, cumin and garlic salt.
Mix in your sliced pimiento olives.
Taste the mixture to see if the seasonings are to your liking.
Once the veggie mixture is to your liking add mixture to crockpot topping the meat. The mixture should have a deep rich brick like color.
Cook on high for at least 5 hours in your crock pot.
Once meat shreds on its own taste and add more seasonings if desired. I tend to add more cumin, salt, and smoked paprika once cooked.