Dirty Laundry for Dinner ? (Ropa Vieja recipe)

My hubby is half Cuban. I love when he cooks Cuban food for me. He always told me about Ropa Vieja because he loved it as a child and it means “Dirty Laundry” I found this recipe and wanted to give it a shot this week since it has bell peppers in it.

The outcome: it was very good. The meat was tender and flavorful. We served it with brown rice and tostones (fried plantains) but it would also make a great sandwich.


Ropa Vieja in a crockpot (from Allrecipes.com)*Note – based on the reviews of this recipe, I changed it around quite a bit – I’m posting what I did, click the link above to see original and reviews 2 pounds beef flank steak
6 cloves garlic
1 (6 ounce) can tomato paste
1/4 cup cider vinegar
2 red bell peppers, cut into 1/2 inch strips
2 green bell peppers, cut into 1/2 inch strips
2 sweet onions, cut in wedges
1 tablespoon garlic powder
Salt and pepper to taste

Place meat into slow cooker with the garlic, garlic powder, salt and pepper. Stir the tomato paste into the vinegar until dissolved; pour into slow cooker. Add the chopped vegetables to crockpot.

Cover, and cook on Low until the beef is tender, 7 to 8 hours; then remove beef, and shred. Place meat back in crockpot.

Cook on High about 1 to 2 hours.

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3 Responses to “Scallop Mango salad”

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    1
    Katie — December 17, 2007 at 12:38 pm

    Scallop mango salad is one of my favorites! Everytime it is on the menu somewhere I order it. I’ll have to try making it myself b/c this looks delicious!

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    Deborah — December 17, 2007 at 9:30 pm

    I always have a hard time remembering to half recipes! This looks delicious – if you make it again with the mango chutney, you’ll have to let us know how it goes!

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    David — July 2, 2008 at 5:44 pm

    Regarding the olive oil, I highly recommend using an extra-virgin variety since those types of oils seem to enhance the flavors of the foods you add them to.
    My favorite brand of olive oil is by Holy Food Imports.

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