Ropa Vieja Slow Cooker

by ImmaculateBites on 3 March, 2015

Ropa Vieja Slow Cooker- A cuban favorite shredded beef that you can easily make right at home – and the homemade version tastes even better!

Ropa Viejo Slow Cooker 

Today, My friends, I like to share with you a super flavorful, tender beef recipe from Cuba. A recipe, I have enjoyed countless times, but have never taken the time to make at home, until now. Ropa Vieja Slow Cooker-It is so  called that because it is made from shredded beef ,resembling shredded old clothes. These may not look like old clothes but I guarantee they taste better than old clothes.

 You see, I live a walking distance to this super popular Cuban Restaurant in Los Angeles. This place has been serving fairly good food. But lately, it has taken a down ward turn- a hit or miss these days .The other day I ordered garlic pork and for the life of me could not enjoy it. I don’t know about you but I don’t like to waste my calories (I have a limited amount of calories to consume) so it ended up in the trashcan. After wasting my hard earned money, I figured it is about time I start making some of these recipes at home, it might not be truly authentic but it’s something I can savor.


Here, the crockpot does most of the work for you BUT hold on… You have to prep if first to make it even more fabulous.

 Ropa Viejo Slow Cooker

To prep, sear the roast first, before adding it to the pot to add flavor to the overall dish, then you add to the crockpot with half of the ingredients, and a few hours later, magic happens and dinner is ready.

Ropa Viego

With any flank meat low and slow is the way to go- it produces tender beef and excellent flavor. If you do not have a slow cooker and want to cook this beef.  You can definitely braise these in a Dutch oven until tender.

 Ropa Viejo Slow Cooker

You can serve it with rice. But why stop there.

Take 15 minutes to make the sauce and you would be glad you did



Ropa Viejo Slow Cooker

Ropa Viejo Slow Cooker

Ropa Viejo Slow Cooker

Ropa Viejo Slow Cooker


Ropa Viejo Slow Cooker

Ropa Vieja Slow Cooker
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Cuban
Serves: 5-6
  • ¼ cup vegetable oil or more
  • 2- 21/2 pounds beef flank steak, skirt or roast
  • 1 large bay leaf
  • 1-2 cup beef broth
  • 1 (8 ounce) can tomato sauce
  • 1 Large Onion, sliced
  • 2 bell peppers(red, green), seeded and sliced into strips
  • 4-5 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 2 tomatoes sliced into strips
  • 1 thyme spring
  • 1 teaspoon smoked paprika
  • 1 tablespoon beef or chicken bouillon
  • 2-3 Tablespoon parsley/cilantro
  • salt and pepper to taste
  1. Trim beef of any excess fat and divide into two or three pieces.
  2. Then, season meat generously with salt and pepper.
  3. Heat about 2 tablespoon oil in skillet on medium, place beef in a single layer and sear meat on both sides until brown. About 3-4 minutes each side. Throw in bay leaves after browning on one side
  4. Remove from skillet; place in crockpot .Add half of these ingredients - broth, tomatoes, onion, bay leave, thyme, red pepper, garlic, cumin and paprika to slow cooker.
  5. Season ingredients with salt and pepper and stir to combine. Cook medium high, until beef is tender, about 3½--4 hours and can be easily shredded using two forks. Remove beef and set aside.
  6. Heat remaining oil in a large pan or skillet over medium high heat.
  7. Add the remaining garlic, cumin, paprika, and thyme, cook
  8. For 1 minute stirring the whole time to prevent burning.
  9. Stir in the tomatoes, tomato sauce, and remaining broth and swirl around the pan to remove any browned bits.
  10. Add 1-2 cups of the sauce from the crockpot; bring to a simmer cook 10-15 minutes until sauce is slightly reduced in volume. Add bouillon cubes/powder if need. Throw in parsley. Adjust seasoning
  11. Finally, add shredded beef and stir for a minute or serve beef and top with sauce

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Easy Mandazi

by ImmaculateBites on 27 February, 2015

Easy Mandazi- East African Beignet made easier and quicker with self-rising flour or baking powder.


If do not know already.  Let me tell you something about me.  Am obsessed with Mandazi, hopeless in love with them.  I get so excited whenever it is on the menu and it is not very often, for obvious reasons. It is not figure friendly. But when I do have it I make sure I indulge. I go overboard, I make them for breakfast, snack on them during the day and then have them for dessert. I tell myself, if I were to die today – I would die happy.

One of the things that excites me about these Mandazi is the custom of adding freshly grated coconut, cardamom and nutmeg spice into the dough. A concept alien to me but one I have come to love. I did not care much for cardamom seeds until I started making mandazi’s and then it is now a staple in my pantry.


I have a total of 3 different variety of Mandazi on this blog. The Original Mandazi, the Soft Mini Mandazi and the baked Mandazi.

 Easy Mandazi

This is the super quick version, yeast free, made with self rising flour or baking powder and ready in less than no time. Can I get thumbs up?  Thank you.

 Easy Mandazi

Now, I need for you to make it. Start with this and then try the rest.   If you want to take it over the top. Serve it with caramel sauce.



5.0 from 4 reviews
Prep time
Cook time
Total time
Recipe type: Snack
Cuisine: African
Serves: 4-5
  • ▪   ½ cup warm water
  • ▪   2½ teaspoon baking powder
  • ▪   ¼ -1/3 cup sugar
  • ▪   ½ teaspoon salt
  • ▪   2 cups all purpose flour plus more
  • ▪   2-3 Tablespoons grated coconut or coconut flakes
  • ▪   ½ teaspoon crushed cardamom spice
  • ▪   ½ teaspoon grated nutmeg or cinnamon
  • ▪   ½ cup evaporated milk /coconut milk
  • ▪   1 large egg
  • ▪   3 tablespoon melted butter
  • ▪   Powdered sugar or cinnamon sugar to sprinkle
  • ▪    Caramel sauce
  • Vegetable oil for deep-frying
  1. ▪   In a large bowl combine all the dry ingredients, flour, sugar, baking salt, sugar, cardamom spice and nutmeg. Whisk together
  2. ▪   Gently add all the liquid ingredients, eggs, butter and milk. Combine until mixture comes together and dough is smooth. If it is too sticky add a little bit of flour. If too hard add a little bit of water. Dough should not be too sticky, when touched, err on the side of less flour than more flour.
  3. Roll out dough in to 1 inch thick. Cut in bite size    pieces or triangles like in the picture.
  4. ▪   In a large,
  5. sauce pan
  6. pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter mandazi and place on medium heat until oil is 350 degrees.
  7. ▪   Fry until golden brown about 3-5 minutes depending on size. Remove with a slotted spoon and drain on paper napkin. Serve warm

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