I adore Ropa Vieja! It’s a braise, my favourite cooking method, and made for cheap cuts of meat. I keep an eye out at the grocery for cheap cuts that are marked down and keep them on hand for dishes just like this! Traditional Ropa Vieja is not spicy, but I was in the mood for a bit more kick. This recipe is medium spicy and very delicious! It’s also low fat and low calorie, too! If you are spice sensitive, then by all means, cut back the various chile powders and dried chiles.
Angela’s Spicy Ropa Vieja **Simple version, less spicy below!
1-1.5# cheap beef (bottom round, flank, brisket, skirt), sliced into 2″ long 1″ wide strips
1 med onion, frenched (halved then sliced)
1 green pepper, sliced
8 cloves garlic, crushed
15 big green olives halved
Splash of olive brine
2 Tbl L&P
1/2 tsp of the following:
oregano, dried
cumin, ground
coriander, ground
mustard powder
ancho chile powder
chipotle powder
chili powder
1 tsp dried cilantro
1 tsp red pepper flakes
a couple of dried pasillas (or ancho or arbol) chiles, stems and seeds removed
1 can fire roasted diced tomatoes (I used garlic ones)
1/2-1 cup chicken (or beef) stock (enough to almost cover if you want it juicy, less if not)
Just a bit of olive oil in the cooker to get everything going
S/P at end to taste
Slow cooker on low for up to 8 hours. Yield is about 5 cups. Serve on rice or with a green veg for low carb.
Livestrong tells me the following nutrition info (for 5 cup yield; does not include rice):
Serving Size: 1 cup
Amount per Serving
Calories 299
Calories from Fat 113.9 (about 38%)
Total Fat 12.66g
Saturated Fat 0.43g
Cholesterol 87.2mg
Sodium 409.11mg
Total Carbohydrate 11.41g
Dietary Fiber 3.32g
Sugars 4.93g
Protein 30.55g
**Simple and less spicy version, same cooking instructions:
1-1.5# cheap beef (bottom round, flank, brisket, skirt), sliced in 2″ long 1″ wide strips
1 med onion, halved then sliced
1 green or red pepper, sliced
8 cloves garlic, crushed
15 big green olives halved
Splash of olive brine
2 Tbl L&P worcestershire sauce
1/2 tsp of the following:
oregano, dried
cumin, ground
coriander, ground
1 tsp dried cilantro
1 can fire roasted diced tomatoes (I used garlic ones)
1/2-1 cup chicken (or beef) stock (enough to almost cover if you want it juicy, less if not)
Just a bit of olive oil in the cooker to get everything going
S/P at end to taste