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Photo of Slow-cooker ropa vieja by WW

Slow-cooker ropa vieja

4
Points® value
Total Time
4 hr 45 min
Prep
15 min
Cook
4 hr 30 min
Serves
6
Difficulty
Easy
You want steak that’s fall-apart fork-tender? You’d be wise to cook this tangy Cuban-inspired dish (named for how the beef melts into strands) in the slow cooker.

Ingredients

Beef Braising Steak, Lean, raw

800 g

Plain White Flour

1 tablespoon(s), level

Calorie controlled cooking spray

4 spray(s)

Beef stock cube(s)

1 cube(s), 400ml

Vinegar, All Types

60 ml, apple cider

Ground Cumin

1 tablespoon(s), level

Paprika

1 teaspoon(s), level, smoked

Cayenne Pepper

¼ teaspoon(s), level

Onion

1 medium, thinly sliced

Red pepper

2 medium, deseeded and sliced

Apple

2 medium, grated

Celery, Raw

2 stick(s), thinly sliced

Garlic

2 clove(s), finely chopped

Coriander, fresh

2 tablespoon(s), finely chopped to garnish

Brown rice, boiled

480 g

Instructions

  1. Place the beef in a bowl and coat with the flour and season with salt and pepper. Mist a casserole with cooking spray and place over a medium-high heat. Add the beef and cook for 5 minutes, until the beef is browned. Transfer the meat to the slow cooker.
  2. Add in the remaining ingredients, (apart from the coriander) to the slow cooker and stir to combine. Cover and cook on High for 4.5 hours, until the beef is fork tender. You should be able to break up the meat with a spoon, once it is ready.
  3. Divide between 4 bowls and serve with the brown rice and garnish with the coriander.

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