Ropa Vieja

Ropa Vieja
Ropa Vieja

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • Part one ingredients:

  • 3 pounds cleaned hangar steak cut into 3-4 inch lengths As needed light olive oil for searing

  • ½ cup dry white wine

  • ¼ cup whole small manzanilla olives

  • 1 14oz. can whole plum tomatoes in juice

  • Part two ingredients:

  • ¼ cup extra virgin olive oil

  • 2 each medium yellow onions, cut into 1 inch pieces 2 each red peppers, cut into 1 inch pieces

  • 2 each yellow peppers, cut into 1 inch pieces

  • 1 head garlic, cloves separated, peeled, left whole

  • 1 bay leaf

  • 1 T dry oregano

  • 1 ½ teas ground coriander

  • 1 teas ground cumin

  • 1 teas salt

Directions

Part One: Preheat about 3 tablespoons of light olive oil in a 12 inch all clad sauté pan (try the new d5) over medium high heat. Season the hangar steak with salt and freshly ground black pepper and add to the pan once wisps of smoke start to appear. Brown the meat on all sides and then remove to the slow cooker. You may have to repeat this step several times depending on the size of your sauté pan- but it will be well worth it! Deglaze the pan with the white wine and reduce by half, scraping up any bits on the bottom of the pan. Add the wine reduction, as well as the tomatoes and olives to the slow cooker. Cover the Slow cooker and set on high for 4 hours. Part Two: Gently preheat the olive oil over medium heat in a wide pan, (I prefer the All Clad Sauteuse with Domed Lid). Add the onions, both peppers and garlic and gently sweat until translucent, about 10 minutes. Add the dried spices, reduce the heat to low and sweat an additional 3-5 minutes. Remove the vegetables from the pan and reserve. After 2 hours of cooking, turn the pieces of hangar steak over. At this point add the vegetables, replace the cover and allow to cook for the remaining 2 hours. After 4 hours, the All Clad Slow Cooker will automatically switch to Warming mode. Turn the ropa vieja one more time and allow to remain in the mode for 1 ½ hours. Serve as mentioned above. The meat will be tender enough to shred apart a little as if they were ‘old clothes’.

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