9 December 2022 Slow Cooker Ropa Vieja

Slow Cooker Ropa Vieja

December 9, 2022 By

I spend 20+ years in South Florida and love Cuban food, which is easy to find there and delicious. Since moving north, I’ve not found it in many places, and if I have, it just isn’t the same.

Ropa Vieja

I was so excited when one of the avid contributors to my Food & Wine Chickie Facebook page, Cathy, shared her recipe for Ropa Vieja, one of my favorite Cuban dishes. The dish is named Ropa Vieja as it translates to “old clothes”, a reference to the beef’s shredded/tattered appearance.

While there are many regional variations of this dish, the basic concept of that of braised flank steak with vegetables that’s cooked until the meat’s VERY tender and can easily be shredded. Cathy’s recipe is cooked in the slow cooker, so set it and forget it. In her recipe, she uses green and red bell peppers, but I prefer all red so the below reflects that…and I added garlic, cause everything’s better with garlic. Many remove the carrots before serving, but I like the sweetness of cooked carrots, so they stay in for me.

I serve my Ropa Vieja with white rice and black beans with a nice squeeze of lime. The meat is also AMAZING in tacos and freezes very well for a few months.

Ingredients”

  • 1 Tbsp. olive oil
  • 2 – 3-pound flank steak
  • 1 tsp. each salt and pepper
  • 1 red bell pepper, sliced
  • 1 small yellow onion, chopped
  • 1 6-ounce can tomato paste
  • 1 14-ounce can tomato sauce
  • 1 cup of water
  • 2 carrots, chopped
  • 5 garlic cloves, whole
  • 3 bay leaves
  • ½ cup olives with pimiento and ¼ cup of the juice they come in
  • 2 Tbsp. white vinegar
Flank Steak
Ropa Vieja Ingredients

Directions:

  1. Over medium-high heat, warm the olive oil in a skillet.
  2. Season the steak with salt and pepper and add to the hot skillet. Brown the meat on both sides, about six minutes total.
  3. Place the browned meat, then all the other ingredients, in the slow cooker. Cook on high for four hours (of 8 hours on low) or until meat is very tender and falling apart. 
  4. With two forks shred apart the meat into stringy strands.
  5. Serve over white rice.

Makes six servings.

Cheers,

Veronique

Filed Under: Beef, Cuban, Entrees, Slow Cooker Tagged With: , , , ,
6 March 2017 Easy Slow Cooker Chicken Tikka Masala

Easy Slow Cooker Chicken Tikka Masala

March 6, 2017 By

I love Indian food and the deep flavors of the various dishes I’ve tried thus far. Over the years, I’ve fine-tuned my recipe for Chicken Tikka Masala that’s slow cooked and delicious, but this past weekend, I decided to pull the old Crockpot out of the attic and make this comforting recipe in it. So perfect for a cold winter day!

Nothing could be simpler to make, as long as you have the necessary spices. All are easy to find at local grocery stores, but if you live very remotely, perhaps the Garam Masala might give you a bit of trouble to find. Luckily, there’s Amazon to the rescue!

There’s just one issue with this recipe – your house will smell intoxicatingly amazing all day long….it’s best to make this recipe on a day you’ll be out of the house or else you’ll be salivating (like we did) most of the day!

If you want to make this vegetarian – simply replace the chicken with a 29-ounce can of rinsed chickpeas! 

Long Simmering Ingredients:

  • 2 pounds boneless, skinless chicken thighs, cut into 1½-inch chunks
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 Tbsp. fresh ginger, minced
  • 1 29-ounce can of tomato purée
  • 2 Tbsp. olive oil
  • 1 Tbsp. Garam Masala
  • 2 tsp. ground cumin
  • 2 tsp. ground coriander
  • 2 tsp. paprika
  • 1 tsp. turmeric
  • ½ tsp. ground cinnamon
  • ½ tsp. cayenne pepper (if you don’t love spicy food, make this ¼ tsp.)
  • ½ tsp. ground black pepper
  • 1 tsp. salt
  • 1 Tbsp. granulated sugar
  • 2 bay leaves

Finishing Ingredients:

  • 1 cup heavy cream
  • 2 Tbsp. corn starch
  • 2 Tbsp. lemon juice
  • Chopped cilantro, optional (could also use flat leaf parsley)

Directions:

  1. Coat the inside of a slow cooker with cooking spray (or rub with olive oil).
  2. In the slow cooker, combine all the “Long Simmering Ingredients” and stir well to coat all the chicken pieces with the spices and tomato puree. Cook on low for 8 hours or on high for 4 hours.
  3. In a bowl, whisk together the cream and the corn starch until smooth. Add to the chicken mixture, stir well to incorporate and cook for 20 minutes.
  4. Add the lemon juice, stir to incorporate.
  5. Serve with Easy Basmati Rice and chopped cilantro, if using.

Makes 6 servings.

Enjoy!

Veronique

 

Recipe inspired by this.

Filed Under: Chicken, Entrees, Indian, Slow Cooker Tagged With: , , , ,
23 January 2017 Vegetarian Black Bean and Butternut Squash Chili

Vegetarian Black Bean and Butternut Squash Chili

January 23, 2017 By

Chili CookingWhile winter’s been mild here so far in New Jersey, I’m still craving hearty, comforting food. In my continued effort to ‘prep Sunday – eat throughout the week’, this week, I’ve made a meatless chili that was uber satisfying and can be used in various ways during the week. I used it as dip for chips during the football game and topped a baked sweet potato with it for lunch (see photos).

This chili can be made in the slow cooker too – just throw all the ingredients in the crockpot (except for the toppings) and cook on low for 4-5 hours.

Ingredients:

  • 2 Tbsp. olive oil
  • 1 medium Spanish onion, chopped
  • 1 red bell pepper, cored and diced
  • 4 cloves garlic, minced
  • 1 butternut squash, peeled and cut into small cubes
  • ½ tsp. each salt and pepper
  • 2 Tbsp. chili powder
  • 1 tsp. ground cumin
  • ½ tsp. cayenne pepper
  • 1 cup vegetable broth, then more if the chili gets too thick
  • 1 28-ounce can of diced tomatoes
  • 1 28-ounce can of crushed totatoes
  • 1 cup corn kernels
  • 1 28-ounce can black beans, drained and rinsed
  • Toppings (optional) – fresh cilantro, lime wedges, diced avocado, sour cream and cheddar/jack cheese

Directions:

  1. In a large heavy Dutch oven, heat olive oil over medium-high heat.
  2. Add onion and bell pepper and cook for 4 minutes, stirring frequently.
  3. Add garlic and sauté 1 additional minute.
  4. Add the butternut squash, the salt and pepper, the chili powder, cumin and cayenne pepper. Cook for 5 minutes, stirring frequently.
  5. Add the vegetable broth, tomatoes, corn and black beans.
  6. Bring to a light boil then reduce heat to low, cover and allow to simmer for 45 minutes, or until the butternut squash is completely tender.
  7. Thin with an additional broth if needed.
  8. Serve with desired toppings, if using.

Serves 8.

Filed Under: American, Appetizers, Cheese, Entrees, Mexican, Slow Cooker, Snacks, Soups, Starters, Vegetables, Vegetarian Tagged With: , , , ,
16 January 2015 Braised Beef Short Ribs

Braised Beef Short Ribs

January 16, 2015 By

Short Ribs

Short Ribs After 4-Hour Braise

It’s winter and on cold days like these, I crave slow braises and roasts. Today, I saw nice looking short ribs at the store so opted for this flavorful, slow and low braised dish for supper.

Serve these beauties with mashed potatoes and a couple vegetables and please your guests like there’s no tomorrow.

Ingredients:

  • ¼ cup vegetable oil
  • 1 tsp. each salt and pepper
  • 6 large short ribs, trimmed of excess fat
  • 6 Tbsp. flour, for dredging
  • 10 large cipollini onions, peeled and trimmed
  • 1 pound Cremini mushrooms, sliced
  • 2 Tbsp. tomato paste
  • 2 bay leaves
  • 1 Tbsp. fresh thyme
  • 4 cups Cabernet Sauvignon
  • 48 ounces beef broth
  • Zest of one lime (optional)

Onions and Mushrooms

Onions and Mushrooms

Directions:

  1. Preheat oven to 325 degrees.
  2. Warm the oil in an extra-large Dutch oven over high heat.
  3. Rub the salt and pepper all over the short ribs then dust with flour.
  4. Sear the ribs in the hot oil until browned, about 3 minutes on each side. You’ll likely need to sear the beef in two batches unless you have a giant Dutch oven. Transfer the ribs to a plate.
  5. Lower the heat to medium-high and add the onions, cook for 5 minutes until slightly-charred, stirring occasionally. Add the mushrooms and continue cooking for another 5 minutes. Add the tomato paste and cook for a minute. Add the wine and broth and scrape all the brown bits that have formed on the bottom of the pot. Add the beef, bay leaves and thyme. Cover tightly and place in the oven to braise for 4-6 hours.
  6. At this point, you can serve the short ribs or the pot can be cooled completely and refrigerate overnight. To reheat, an hour prior to serving, preheat oven to 350 degrees. Scrape off the fat that’s formed on the surface of the short ribs and discard. Warm the ribs in the oven for about an hour, basting the meat with the sauce every 15 minutes.
  7. Finely grate some lime zest, on the final dish before serving, if using.

Makes 10 servings.

Cheers,

Veronique

Filed Under: American, Beef, Entrees, Mushrooms, Slow Cooker Tagged With: , ,
27 August 2014 5 Easy Labor Day Weekend Dishes

5 Easy Labor Day Weekend Dishes

August 27, 2014 By

labor-day-clipart-2014-2I love a reason to BBQ and have friends over, so Labor Day is one of my favorite foodie holidays. Labor Day weekend is also a reminder that summer’s coming to an end and a perfect time to fire up the grill.

Here are 5 easy recipes ideal for any Labor Day weekend BBQs:

1.      World’s Best BBQ Sauce (slather it on everything!)

2.      Easy Baby Back Ribs (slather that BBQ sauce on these!)

3.      Slow Cooker Pork Shoulder (not technically for the grill, but tasty!)

4.      Ginger Marinated Whole Grilled Chicken

5.      Grilled Brined Pork Chops

A very safe and happy holiday weekend to all my friends and fans.

Cheers,

Veronique

Filed Under: American, Chicken, Entrees, Pork, Slow Cooker, Soups Tagged With: , , , ,
12 January 2013 Make Ahead Beef Short Ribs

Make Ahead Beef Short Ribs

January 12, 2013 By

I have written about and have used several beef short ribs recipes over the years and when perusing new ideas for a dinner party, I ran across a new twist shared in the Daniel Boulud’s Beef Short Ribs recipe that has the cook boil down the red wine before adding it to the short ribs for simmering. I liked the idea so much that I’m officially adopting it.

WineThe great thing about this recipe is that it can be made up to two days in advance and even kept warm in your slow cooker the day of your dinner party. Make the short ribs a day in advance for best results.

Ingredients:

  • 2 bottles Cabernet Sauvignon
  • ¼ cup vegetable oil
  • 12 short ribs, trimmed of excess fat
  • 1 tsp. each salt and pepper
  • Flour, for dredging
  • 8 large shallots, peeled, trimmed, split, rinsed and dried
  • 2 medium carrots, cut into 1-inch pieces
  • 2 celery ribs, cut into 1-inch pieces
  • 1 medium leek (white and light-green parts), chopped
  • 10 cloves of garlic, peeled
  • 6 sprigs Italian parsley
  • 2 bay leaves
  • ½ tsp. thyme leaves
  • 2 Tbsp. tomato paste
  • 48 ounces beef broth
  • zest of one lemon and one lime (optional).

Chopped Vegetables

Chopped Vegetables

Directions:

  1. Pour the wine in a large saucepan set over medium-high heat.  Allow the wine boil then cook until it’s been reduced by half, about 20 minutes.
  2. Preheat oven to 325 degrees.
  3. Warm the oil in an extra-large Dutch oven over medium-high heat.
  4. Rub the salt and pepper all over the short ribs then dust with flour.
  5. Sear the ribs in the hot oil until browned, about 5 minutes on each side. Depending on the size of your Dutch oven, you’ll need to sear the beef in 2- batches. Transfer the ribs to a plate.
  6. Lower the heat to medium and sweat the vegetables and herbs for about 5 minutes. Add the tomato paste and cook for an additional minute. Add the wine, short ribs and broth to the Dutch oven, cover tightly and place in the oven to braise for 4 hours.

    Short Ribs Simmering

    Beef Braising

  7. Transfer the meat to a plate and boil down the cooking liquids on the stove over medium-high heat for about 30 minutes. Strain the solids and return the meat to the sauce in the Dutch oven. Cool the pot then refrigerate overnight.
  8. An hour prior to serving, preheat oven to 350 degrees. Scrape off the fat from the surface of the short ribs and discard. Warm the ribs in the oven for about an hour, basting the meat with the sauce every 15 minutes. You could also reheat and keep warm the short ribs in a slow cooker over low heat for 4-5 hours.
  9. Serve over mashed potatoes with a fine grating of lemon and lime zest, if using.

Makes 10 servings.

Filed Under: American, Beef, Entrees, Slow Cooker Tagged With: , , , ,
20 March 2012 Slow Cooker BBQ Chicken Drumsticks with Cremini Mushrooms

Slow Cooker BBQ Chicken Drumsticks with Cremini Mushrooms

March 20, 2012 By

I’m a huge fan of the produce department at Target and when I discovered the chicken products by Gold’ N Plump, a company that buys chicken from a group of 300 midwest farmers dedicated to the humane treatment of animals and to quality products,  the recipe wheels started turning on how I’d prepare chicken using those products.

As winter turns to spring, I’m finding myself craving comfort food yet also wanting to start BBQ season.  Chicken drumsticks aren’t typically a go-to protein for me outside of fried chicken, but in this Crockpot recipe, they are tender and a super complement to meaty Cremini (baby Portobello) mushrooms and the rich sauce the long cooking process creates.  I enjoy serving this dish over plain white rice, but mashed potatoes or egg noodles would also work great.

This comforting dish is so simple to prepare that I know everyone, even those with limited cooking skills, will have wonderful results with it.

Ingredients:

  • 1 large Spanish onion, sliced into medium rings
  • 1 pound Cremini mushrooms, halved
  • 8 Gold’ N Plump chicken drumsticks, skin and bone on
  • 1 tsp. each – salt and pepper
  • 1 recipe of World’s Best BBQ Sauce, or 2 cups of good quality, store-bought BBQ sauce
  • 1 14-ounce can low sodium chicken broth

Instructions:

  1. Place the onion rings and mushrooms in a 3 or 5-quart slow cooker (Crockpot) then top with chicken drumsticks.
  2. Sprinkle salt and pepper over the chicken.
  3. Pour the BBQ sauce and the broth over and around the chicken.
  4. Cook on LOW for 9-10 hours.
  5. Turn the slow cooker to HIGH and reduce the sauce for about 30 minutes.

4 – 6 Servings.

Notes: Chicken thighs and legs on the bones can easily be added or used as a substitute to the legs.

 

Filed Under: American, Chicken, Entrees, Mushrooms, Slow Cooker Tagged With: , , , ,
26 October 2010 Slow Cooker Beef Short Ribs for the Non-Cook

Slow Cooker Beef Short Ribs for the Non-Cook

October 26, 2010 By

Beef Short Ribs

Beef Short Ribs

This comforting dish is one that even self-proclaimed non-cooks can whip up for company.   The tender beef with its rich sauce are best served over mashed potatoes.

Ingredients:

  • 1 large Spanish onion, sliced into medium rings
  • 4lb boneless beef short ribs
  • 1 pound button or cremini mushrooms, sliced
  • 1 tsp each – salt, pepper
  • 1/2 tsp each – onion powder, garlic powder, ground thyme
  • 2 bay leaves
  • 1 cup red wine, preferably Cabernet Sauvignon
  • 1 14-ounce can low sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbs flour
  • 1 tbs butter, softened

Instructions:

  1. Place the onion rings in an even layer in a 7-quart slow cooker (crock pot).
  2. Place short ribs over the onions, ideally in a single layer.
  3. Add the mushrooms to the slow cooker, over the beef.
  4. In a small bowl, combine the salt and pepper and all the spices.  Sprinkle over the meat.
  5. Pour the wine, broth and Worcestershire sauce around the beef.
  6. Cook on LOW for 9-10 hours, then carefully remove the beef from slow cooker onto a platter.
  7. Turn the slow cooker to HIGH and bring cooking liquid to a simmer.  Using a ladle, remove the oily layer of fat from the cooking liquid and discard.
  8. Combine softened butter and flour to form a paste in a small bowl.  Add to liquid in the slow cooker and whisk to form a slightly thickened sauce, about 5 minutes.  Return the beef to the slow cooker to warm up, then serve making sure to discard of the bay leaves.

6 Servings.

Notes: For maximum flavor, sprinkle 1/2 cup all-purpose flour over the uncooked beef then brown the beef in batches in vegetable oil in a sauté pan prior to adding to the slow cooker.  For an interesting twist, add a cup of baby carrots over the onions before cooking.

Filed Under: American, Beef, Entrees, Slow Cooker Tagged With: , , ,

Slow Cooker Overnight Oatmeal

January 8, 2010 By

Oatmeal Serving

Oatmeal Serving

Oatmeal on a cold morning is a personal favorite.  I’ve seen a ton of recipes for Crockpot oatmeal and finally decided to try it.  I’ve tried my own version and it’s worked well on the first try!  The steel-cut oats give the oatmeal fabulous texture and the old-fashioned oats provide the creaminess that’s perfectly soothing on a cold morning.  Make in the evening and wake up to a perfect breakfast.

Ingredients:

Directions:

  1. Oatmeal Cooking

    Oatmeal Cooking

    Find a ovenproof bowl that will fit inside your Crockpot with some space around it.  Fill the Crockpot with water to half full.  Place the empty bowl in the Crockpot.

  2. Blend the water, oats and salt in the bowl.
  3. Turn the Crockpot on low and cook for 8 hours.
  4. Serve with maple syrup, raisins and cream if desired.

Makes 4 servings.

Notes: Yes, the oatmeal can be made by incorporating dried fruit like dates, apricot and cranberries in the cooking process, but the above is the purist’s version.

Filed Under: Breakfast, Entrees, Slow Cooker Tagged With: , , , ,

Beer Braised Slow Cooker Pork Roast

September 28, 2009 By

Beer Braised Slow Cooker Pork Roast

Beer Braised Slow Cooker Pork Roast

This recipe is simple and produces a flavorful roast with a rich sauce.  Perfect served with mashed potatoes.

Ingredients:

  • 1 – 4lb pork roast, fat trimmed off
  • 2 tbs Dijon mustard
  • 2 tbs brown sugar
  • 1 tsp each – salt, pepper
  • 1/2 tsp each – onion powder, garlic powder, ground thyme
  • 1 bottle beer, medium bodied
  • 1 cup chicken broth
  • 1 tbs flour
  • 1 tbs butter, softened

Instructions:

  1. Rinse pork roast with water and pat dry with paper towels.
  2. Spread mustard on roast and rub all over surface.
  3. In a small bowl, combine brown sugar and all the spices.  Rub over the meat.
  4. Place roast in the slow cooker, pour beer and broth around it.
  5. Cook on LOW for 9-10 hours, then remove roast from slow cooker.
  6. Combine softened butter and flour to form a paste.  Add to liquid from slow cooker and whisk to form a smooth sauce.  Serve sauce over meat.

4 Servings.

Filed Under: Entrees, Pork, Slow Cooker Tagged With: , , ,
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