1. Combine broth, vinegar, celery, onion, bell pepper, garlic, cumin, salt and pepper in a 6-quart slow cooker. Add beef, submerging it by tucking the vegetables under, over and between the pieces.
2. Put the lid on and cook on low until the meat is fork-tender, about 8 hours.
3. Transfer the meat to a cutting board; let stand for 10 minutes. Shred the meat with 2 forks and return it to the slow cooker. Stir in cilantro. Garnish with jalapeno and serve warm tortillas on the side.
calories 265 carbohydrates 18 fat 11 saturated fat 4 mono unsaturated fat 4 protein 24 cholesterol 53 fiber 3 potassium 0
This recipe has been added to the following public cookbooks:
scott's picks,
The Gregg Book Of Cooking
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ☆ ☆ ☆ ☆ | Insgirl85
05/27/08 10:40 AM |
NOT the real Ropa ViejaI am Cuban also and definately, this is NOT an authentic recipe. Cuban cooking has no spicy hot recipes that call for jalapenos OR tortillas. It has been altered for Mexican taste buds. Not to my liking!!! |
| ★ ☆ ☆ ☆ ☆ | Glg13luna
02/24/08 08:23 PM |
Not What I am used To...This is NOT the" Floribian Ropa Vieja". It cooks a lot quicker than 8 hours and ours doesn't have jalapenos, or tortillilas. |
| ★ ☆ ☆ ☆ ☆ | LABEBA291
08/05/07 12:00 AM |
ropa vieja8 hours for this food to be done, that's crazy!!!! |
| ★ ☆ ☆ ☆ ☆ | Lulipen12
08/05/07 12:00 AM |
ROPA VIEJA?????I don't know who's ropa vieja recipe this is but.....i'm cuban and i can "definately" say it does NOT take 8 hrs to cook this dish and i've cooked it PLENTY. And where did those ingredients come from??? interesting, but wrong. :( |
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