This is a lovely dish of shredded beef, with a delicious sauce. It is really easy to put together, since you prepare everything, set it in the slow cooker, and go about your day.
Ropa Vieja is a Cuban dish. It translates to “old clothes” , because it looks like shredded old fabric. It tastes a heck of a lot better than old clothes, though.
Ropa Vieja in the Slow Cooker
2 lb London broil
½ teaspoon paprika
½ teaspoon turmeric
½ teaspoon cumin
1 onion, peeled, cut into quarters
¼ cup cilantro
¼ cup parsley
¼ cup extra virgin olive oil
¼ cup lemon juice
1 teaspoon paprika
1 teaspoon turmeric
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
¼ – ½ cup Pimento-stuffed olives, sliced
16 ounces chopped tomatoes, with their juice
1 teaspoon oregano
2 tablespoons apple cider vinegar
salt and pepper to taste
Season London broil with ingredients 2-4 (paprika through cumin) and salt and pepper to taste.
In food processor, place onion, cilantro, parsley, olive oil, paprika, turmeric, soy sauce, and Worcestershire sauce. Process well to make the sauce.
Place London broil in slow cooker. Pour sauce all around and over it.
Cook on low 8-10 hours (high 4-6 hours).
One hour before removing from slow cooker, add tomatoes and their liquid, sliced olives, oregano, and vinegar. Taste and adjust seasonings, if needed. Continue cooking one more hour.
Remove roast from slow cooker. Let cool slightly. Shred, using two forks.
Serve with sauce ladled on top of roast, or in bowls on the side for spooning over the beef as desired.
Note – if you have time, you can sear the meat before placing it in slow cooker.