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Photo of Slow Cooker Ropa Vieja by WW

Slow Cooker Ropa Vieja

4
Points® value
Total Time
8 hr 30 min
Prep
30 min
Cook
8 hr
Serves
12
Difficulty
Easy
The name for this vinegary meat stew literally means "old clothes," a reference to the way the beef shreds into strands in the rich sauce.

Ingredients

Reduced-sodium chicken broth

1½ cup(s)

Apple cider vinegar

¼ cup(s)

Cumin seeds

1 tbsp(s)

Smoked paprika

1 tsp(s), mild-flavoured, preferably smoked paprika

Table salt

1 tsp(s)

Black pepper

½ pinch(es), freshly ground

Cayenne pepper

¼ tsp(s), or more to taste

Uncooked lean flank steak

3 pound(s), two 1 1/2-lb steaks, trimmed of any fat

Red onion

2 medium, thinly sliced into rings

Red bell pepper

2 large, seeded, cored and chopped

Apple

2 medium, peeled, cored and shredded through the holes of a box grater

Celery

3 stalk(s), medium, thinly sliced

Garlic

3 clove(s), large, minced

Cilantro

½ cup(s), leaves, packed, chopped

Instructions

  1. Whisk the broth, vinegar, cumin, paprika, salt, black pepper and cayenne in a 5- or 6-quart slow cooker. Submerge the meat, then add the onions, red peppers, apples, celery and garlic, making sure the vegetables are under, between, and over the steaks.
  2. Cover and cook on low until the meat is fork-tender, about 8 hours.
  3. Transfer the meat to a cutting board; set aside for 10 minutes. Shred the meat with two forks, pulling it into strands along the grain. Return to the slow cooker; stir in cilantro. Set the slow cooker on warm and serve within 4 hours. Yields about 1 1/4 cups per serving.

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