Cuban Ropa Vieja

Name: Cuban Ropa Vieja
Prep time: 15 min
Cook time: 10 h
Total time: 10 h 15 min
Yield: Serves 4
Ingredients: salt and freshly ground black pepper; 2 tbsp drained capers in brine, rinsed; 1 bay leaf; 1 habañero or other hot chilli, deseeded if you like, and thinly sliced; 110 g/3¾ oz/½ cup green olives, pitted and sliced; 2 tsp ground cumin; a pinch of ground cloves; 1 tsp ground cinnamon; 400 g/14 oz/scant 12/3 cups tinned chopped tomatoes; 2 tbsp tomato purée; 4 large garlic cloves, chopped; chopped coriander leaves, to serve; cooked long-grain white rice, to serve; 2 green peppers, halved lengthways, deseeded and sliced; 1 large onion, sliced; 700 g/1 lb 9 oz flank steak, halved lengthways, then quartered; 2 tbsp olive oil

Preparation info

Serves
4

Difficulty
Easy
Ready in
11 hr

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

Flank steak is the ideal cut for this rich stew. The recipe is called ‘old clothes’, because the tender, succulent steak is shredded like rags just before serving.

Ingredients

700 g/1 lb 9 oz flank steak, halved lengthways, then quartered
2

Main course
Gluten-free

Method

Season the steak with salt and pepper and leave to one side. Heat the oil in a large frying pan over a high heat. Reduce the heat to medium, add the peppers and onion and fry, stirring, for 2 minutes. Add the garlic, cumin, cinnamon and cloves and stir for a further 1–2 minutes until the onions are softened.

Add the chopped tomatoes, tomato purée, bay leaf and chilli and season lightly