Beef · Entree

Slow Cooked Ropa Vieja


Traditionally a Spanish dish and then later adopted by the Cubans and Puerto Ricans with their own variations, this recipe is more like the Cuban style. Ropa Vieja literally means “old clothes”. There are several theories as why it was named that way, one of  it states it  is because in Spain it is typically made with left over stewed meat from the day before.


3 lbs of beef brisket or skirt
8 oz of tomato paste
8 oz of dry wine (red or white)
1 large onion, sliced
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
2 bay leaves
6 sliced garlic cloves
1 tbsp of dry oregano
1 tbsp of cumin powder
Salt and pepper to taste


  • Put everything in the slow cooker.
  • Cook on high for 8-10 hours or until it shreds easily
  • Shred the meat; the easiest way to do so, is to separate the meat strands with a fork with a “brushing” movement.
  • Mix the meat with the sauce and serve.


If needed you may add a little bit of broth to make it more moist


7 thoughts on “Slow Cooked Ropa Vieja

  1. My second time trying one of your recipes and a big thank you for this delicious, saucy, full of traditional flavours, easy to make dish-which by the way reminded me of home when I was shredding the skirt.
    Using the slow cooker is a great way of staying out of the kitchen during the warm Summer days. I liked the idea of putting everything together the night before so dinner was ready in advance and I had more time to play with my daughter.


  2. Big Hit with my family today for lunch. I put this in the crock pot last night. This is a very yummy and easy to make recipe. I used a 5lb chuck roast to save on $$ and to make it last 3 meals (3 people in the house). Where I live, it is very dry so I added 1 pint of vegetable broth for moisture. The results were amazing! It looks exactly like the picture, smells great, and tastes even better! This is a “must try” recipe.


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