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Old 07-05-2016, 09:00 AM
 
Location: North America
19,635 posts, read 12,392,376 times
Reputation: 8282

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Ingredients:

2 lb. flank steak
1 8 oz can of tomato sauce (You can substitute 1 cup of ketchup for tomato sauce)
1 6 oz. can of tomato paste
1 can of diced tomatoes
1 tbsp. white vinegar
1 tbsp. Worcestershire sauce
A dash (or two) of Tabasco sauce
1 Yellow Onion cut into strips
1 green bell pepper, de-seeded and cut into strips
Olive Oil
Badia Sason Complete or any seasoned salt

Cut flank steak in half, rub with olive oil and sason complete (or seasoned salt) Let sit for an hour or two

Brown steak on both sides in large skillet

Mix tomato sauce, paste, Worcestershire sauce, diced tomatoes, vinegar, Tabasco sauce and one tbsp of olive oil in a bowl

Transfer browned steak into a slow cooker, cover with sliced onion and bell pepper, stir to combine.

Set slow cooker to lowest setting (10 hours) - (Note, this must be on the lowest setting for the meat to become tender)

When done cooking, shred beef and put back into slow cooker. Add green olives at the last if preferred.

Serve over rice, or with tortillas.
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Old 07-05-2016, 02:50 PM
 
Location: Fort Lauderdale, Florida
9,067 posts, read 8,217,916 times
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Catsup in Ropa Vieja?

I use my sister's Cuban MIL's recipe and it is almost identical to Columbia Restaurant's recipe.

You boil flank steak and puree the veggies before you even make the sauce.
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Old 07-06-2016, 05:25 AM
 
Location: North America
19,635 posts, read 12,392,376 times
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Quote:
Originally Posted by blueherons View Post
Catsup in Ropa Vieja?

I use my sister's Cuban MIL's recipe and it is almost identical to Columbia Restaurant's recipe.

You boil flank steak and puree the veggies before you even make the sauce.
Believe me, ketchup works. The flank steak, if cooked low and slow, falls apart beautifully. Some folks rush it, and it comes out tough.
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Old 07-06-2016, 11:36 AM
 
Location: Eureka CA
8,131 posts, read 11,038,023 times
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Printed this out. I LOVE Ropa Vieja, have never made it.
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Old 07-07-2016, 05:06 AM
 
Location: North America
19,635 posts, read 12,392,376 times
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Quote:
Originally Posted by eureka1 View Post
Printed this out. I LOVE Ropa Vieja, have never made it.
It's really easy. A friend of mine told me that she fries the leftovers and has it with eggs for breakfast. I've never tried it that way, though.
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Old 07-10-2016, 06:36 PM
 
Location: Los Angeles>Little Rock>Houston>Little Rock
6,488 posts, read 6,918,575 times
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I'm prepping this in the crock tonight to start cooking tomorrow. I added garlic and used red pepper flakes instead of tobasco.

Last edited by maggie2101; 07-10-2016 at 07:04 PM..
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Old 07-11-2016, 09:17 PM
 
Location: Los Angeles>Little Rock>Houston>Little Rock
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This was delicious! Son ate two servings. 1/4 tsp. of red pepper flakes gave it just the right heat.
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Old 07-16-2016, 11:27 AM
Status: "Elect a clown? Expect a circus!" (set 4 days ago)
 
Location: By the sea, by the sea, by the beautiful sea
58,053 posts, read 40,812,327 times
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I usually make it by braising a chuck roast and adding red bell pepper and garlic to the ingredients as well as a squeeze of anchovy paste. Gotta get a slow cooker one of these days.
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Old 07-22-2016, 11:39 AM
 
Location: North America
19,635 posts, read 12,392,376 times
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Quote:
Originally Posted by burdell View Post
I usually make it by braising a chuck roast and adding red bell pepper and garlic to the ingredients as well as a squeeze of anchovy paste. Gotta get a slow cooker one of these days.
My wife got one 2 Christmases ago. I've just about worn it out.
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Old 07-22-2016, 11:40 AM
 
Location: North America
19,635 posts, read 12,392,376 times
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Quote:
Originally Posted by maggie2101 View Post
This was delicious! Son ate two servings. 1/4 tsp. of red pepper flakes gave it just the right heat.
I rarely have leftovers when I make it. I made some and took it to my brother's house, and they inhaled it.
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