RopaVieja literally means "old clothes" in Spanish and refers to the way that the beef shreds after being slow cooked in the mildly acidic sauce for several hours. The flank steak falls apart when you remove it from the slow cooker and the remaining sauce has a complex, slightly spicy, smokey flavor. You can serve this with tortillas or over rice along with diced tomatoes, Oaxaca or cheddar cheese, and sour cream.
The first time that we tried Ropa Vieja was at a Cuban Restaurant called
Cuba Libre which is located in central London's Islington neighborhood. If you're ever visiting London or if you happen to have a long layover at Heathrow caused by a volcanic eruption in a
distant land, you should visit Cuba Libre. It's a pretty lively place on most nights, with a serious selection of unique drinks and great food.
Recommended Equipment:slow cooker
Ingredients:1 tbsp canola oil
2 pounds of beef flank steak
1 cup beef broth
1 8oz. can of tomato sauce
1 6oz. can of tomato paste
1 medium yellow onion, diced
1 green pepper, sliced into strips
4 cloves garlic
1 tspn ground cumin
1 tbsp fresh cilantro, chopped
1 tbsp olive oil
1 tbsp white vinegar
Preparation:- Heat canola oil in a skillet over medium-high heat.
- Brown flank steak on each side, about 3 minutes each side.
- Transfer beef to a slow cooker.
- In a separate bowl, mix the beef broth, tomato sauce, onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil, and vinegar.
- Add this mixture to the slow cooker.
- Cook on low for 10 hours or on high for 4 hours.
- Shred the meat and serve with tortillas.
Need a wine to go with the Ropa Vieja? Try this one:
Martellotto Paso Robles Cabernet Sauvignon 
Cuba [
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