• Cooking Time: 9 hrs.
  • Servings: 4
  • Preparation Time: 15 min.


Ropa vieja means "old clothes" in Spanish. This famous Cuban dish is so named because the shredded beef resembles clothes so worn that they fall apart. Alcaparrado means green olives, often stuffed with pimientos and capers mixed together.


  • 2 cubanelle or Italian frying peppers, seeded and sliced
  • 1 cup sliced onion
  • 1 can (8 oz) tomato sauce
  • 1/4 cup tomato paste
  • 1 Tbsp each olive oil, cider vinegar and minced garlic
  • 1 tsp ground cumin
  • 1 bay leaf
  • 1/2 tsp salt
  • 11/2-lb boneless chuck steak
  • 1/3 cup coarsely chopped alcaparrado (we used Goya), or 1/3 cup pimiento-stuffed olives plus
  • 2 Tbsp chopped capers
  • 1/3 cup chopped cilantro


  • Mix all ingredients except steak, alcaparrado and cilantro in a 31/2-qt or larger slow-cooker. Top with steak; turn steak over to coat with mixture.
  • Cover and cook on low 8 to 10 hours or until steak is very tender. Transfer steak to a cutting board. Remove and discard bay leaf. Tear steak in shreds using the two-forks method. Return shreds to cooker; stir in alcaparrado and chopped cilantro and serve.

Categories: Beef  Bitter  Dinner  Lunch  Main Dish  Savory  Side Dish  Spicy  Vegetable 

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