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.
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.
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Serving Size: 1 (107g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 48 | ||
Calories from Fat: 6 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 68.7mg | 2 % | |
Potassium 406.4mg | 11 % | |
Total Carbohydrate 10g | 3 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 7.2g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 48
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