Here is one for those who like to ‘set and forget’ using a slow cooker or an InstaPot.
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Ropa Vieja- is a low and slow cooked beef stew. I would love to use some European wild bison (
@TG) but I settle for a fatty beef roast or elk when available. The Cuban version calls for flank or skirt if that is your preference.
INGREDIENTS
1 (3 – 3 ½) pound chuck roast
1 onion, sliced
4 teaspoons minced garlic
2 ½ teaspoons dried oregano
2 teaspoons cumin
2 teaspoons paprika
2 teaspoons salt
1 teaspoon smoked paprika
½ teaspoon black pepper
⅛ teaspoon ground cloves
1 (14.5 ounce) can diced tomatoes
2 bay leaves
Add Later:
3 bell peppers (I use a combo of green, red and yellow), sliced
Green olives with pimentos, garnish
INSTRUCTIONS
Instant Pot:
Add all of the ingredients (except the ones listed under add later) to an Instant Pot.
Secure the lid, close the valve and cook for 90 minutes.
Naturally release pressure.
Shred the beef using two forks.
Press the sauté button, add the bell peppers and cook for 4-5 minutes, or until tender.
Stir in the green olives…
Slow Cooker:
Add all of the ingredients to a slow cooker.
Cook on low for 7-8 hours, or until the meat is tender.
Remove the lid and use two forks to shred the beef.
Stir in the bell peppers and cook on low for another hour.
Serve with green olives.
I suggest waiting to add the bell peppers until the end so they don’t get too mushy and dissolve into the stew.
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