Ropa Vieja is one of those "dishes that keeps on giving." It is supposed to be shredded beef. But when I serve it, it's more like a stew, with chunks of meat. Then when it's cool, I get in there and shred the meat with my hands. It takes only about two minutes and is so much easier than using forks. Then I serve it over spaghetti squash, or, for yet another option, serve in low-carb tortillas with avocado and cilantro.
Ingredients:
- 3 pounds chuck roast (cut it into pieces about 2-3 inches on a side - the butcher can do this)
- 1 small or 1/2 large onion, chopped (red or yellow onion)
- 1 cup chopped celery (or more)
- 2 medium green peppers, chopped
- 2 medium red peppers, chopped
- 1 can chopped tomatoes (15 oz)
- 1 small can tomato paste (6 oz)
- 2 bay leaves
- 2 Tbsp chili powder
- 1 tsp oregano
- 1 Tbsp Beef Better Than Boullion or 3 cubes
- salt and pepper
Preparation:
1) Salt and pepper the meat, and brown it (can chop veggies while meat is browning).
2) Layer onion and celery on bottom of crock pot (slow cooker).
3) Put meat on top.
4) Drain the tomatoes and save juice. Layer tomatoes and peppers over the meat, along with the bay leaves.
5) Mix the rest of the ingredients together (including the reserved tomato liquid) and pour over the rest of the food.
Cook 2 to 3 hours on high, or 5 to 7 hours on low.
Nutritional Analysis: Each of 10 servings is 8 grams of effective (usable) carbohydrate plus 3 grams of fiber, 28 grams protein, and 340 calories.
2) Layer onion and celery on bottom of crock pot (slow cooker).
3) Put meat on top.
4) Drain the tomatoes and save juice. Layer tomatoes and peppers over the meat, along with the bay leaves.
5) Mix the rest of the ingredients together (including the reserved tomato liquid) and pour over the rest of the food.
Cook 2 to 3 hours on high, or 5 to 7 hours on low.
Nutritional Analysis: Each of 10 servings is 8 grams of effective (usable) carbohydrate plus 3 grams of fiber, 28 grams protein, and 340 calories.
