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

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

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Cuban Ropa Vieja

Ingredients

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