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Ropa Vieja

Source: © EatingWell Magazine
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Rating: 2   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  8 Hours 30 Minutes
  10 servings
This traditional Cuban stew may be called "old clothes," but it’s a wonderful way to turn a rather inexpensive cut of meat into a rich and decadent stew. If you like, serve it with some sour cream dolloped on top.

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.
1 1/2 cups  reduced-sodium chicken broth
1/4 cup  sherry vinegar
2 stalks  celery, thinly sliced
1   large onion, chopped
1   large red bell pepper, seeded and chopped
3 cloves  garlic, minced
1 tablespoon  ground cumin
1 teaspoon  salt
1/2 teaspoon  freshly ground pepper
3 pounds  flank steak, trimmed of fat, each steak cut into thirds
1/2 cup  packed fresh cilantro leaves, chopped
1/2 cup  chopped pickled jalapenos
10   corn tortillas, heated (see Tip)

Tip: Wrap corn tortillas in foil and bake at 300°F until steaming, about 10 minutes.
Ropa Vieja Recipe at
Combine broth, vinegar, celery, onion, bell pepper, garlic, cumin, salt and pepper in a 6-quart slow cooker. Add beef, submerging it by tucking the vegetables under, over and between the pieces.

Put the lid on and cook on low until the meat is fork-tender, about 8 hours.

Transfer the meat to a cutting board; let stand for 10 minutes. Shred the meat with 2 forks and return it to the slow cooker. Stir in cilantro. Garnish with jalapeno and serve warm tortillas on the side.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   10 servings
Calories: 265
Fat. Total: 11g
Protein: 24g
Carbohydrates, Total: 18g
Fat, Saturated: 4g
Fiber: 3g
Cholesterol: 53mg
Sodium: 376mg
% Cal. from Fat: 37%
Spotlight Recipe Review See all 1 reviews »

Rating: 2
by: Aurelio, PR Reviewed: 03/07/2013
The Cuban oriental way from santiago de Cuba
We use a beter beef the Flank Steak is rather tough for this recipe Use soup beek with Bones for taste Good Goya Spanish sytle tomatoes. Allspice instead of Cumin Cumin is for Cubans from havana and Mexican we use more Thyme and other herbs more Spanish from Barcelona Cataluña Spain and Islas Canarias flavors.
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