Let this healthy Ropa Vieja recipe add some Cuban spice to your family’s menu this week. You’ll thank us later!
While the story of it’s name might sound silly, this dish is no joke! It’s actually named for the Spanish term for “old clothes” because of the thick, fibrous strands of shredded flank steak, the MVP of this recipe.
Full of flavor, nutritious, and won’t throw your meal plan off track. What’s not to love?
Plus, you can make this one in your Instant Pot OR in your slow cooker. Win-win!
Lean and Green Counts:
🥦 1 Lean
🥦 3 Green
🥦 2 Condiment
Here’s what you’ll need:
• 1.5 lbs flank steak
• 2 small garlic cloves, shredded
• 1 tsp dried oregano
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 small bay leaf
• 1 (14.5oz) can diced tomatoes
• 1/4 tsp salt (optional)
• 1/4 tsp black pepper
• 1 small green bell pepper, sliced
• 4 small green olives, halved
• 4 cups frozen riced cauliflower
Makes four servings.
Instant Pot Instructions:
1 — First, add all ingredients except bell peppers, olives, and riced cauliflower to an Instant Pot. Secure lid, push meat mode on your Instant Pot, and adjust time for 30 minutes at high pressure. When Instant Pot beeps, naturally release pressure. Open the lid, remove beef, and shred with 2 forks.
2 — Then return shredded beef to Instant Pot and stir in bell pepper and olives. Place cauliflower in steamer basket and insert into Instant Pot. Push steam mode and cook for 5 minutes.
3 — Lastly, serve beef stew over riced cauliflower in a bowl.
Slow Cooker Method:
1 — Add all ingredients except bell pepper, olives, and cauliflower rice to a slow cooker. Cover with lid and cook about 6 hours on low or until beef is tender.
2 — Remove and shred beef with two forks, then return to slow cooker. Stir in bell pepper and olives and cook for one hour on low.
3 — Finally, steam cauliflower rice in the microwave with 2 tbsp water or on stovetop in a steamer basket over boiling water. Serve shredded beef stew over steamed cauliflower rice.
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