Cuban Ropa Vieja

Tonight's dinner was a Crock Pot delight. I wasn't sure how it was going to taste but I was pleasantly surprised! It was SOOOOO good. So many different flavors just danced on the tongue in a ballet of savory richness!!! I found this recipe at Yummly.com. I served it over brown rice and for a side dish we had the left over nectarine salsa and bok choy slaw from last night.

While revamping my blog, I couldn't find this exact recipe at Yummly.com, but I did find it at GroupRecipes.com and the person who posted it said it came from Woman's Day. Just click on the link below for the recipe.

Cuban Ropa Vieja

Here are the photos I took while preparing the dish.

Corned Beef and Cabbage

This year I cooked my Corned Beef and Cabbage in the Crock Pot. It was tasty and tender. I am opposed to tough Corned Beef ;). Here is the recipe (again, from allrecipes.com).

Corned Beef and Cabbage
1 (3 lb) corned beef brisket with spice packet, cut in half (I leave whole but I have a large Crock Pot)
1 medium onion, cut into wedges
4 medium potatoes, peeled and quartered (I use about 10 small, red onions, skins left on and kept whole)
1 lb baby carrots
3 cups water
3 garlic cloves, minced
1 bay leaf
2 TBSP sugar
2 TBSP cider vinegar
1/2 tsp pepper
1 small head cabbage, cut into wedges

Place the corned beef in bottom of a 5 quart slow cooker. Add onion, potatoes and carrots. Combine water, garlic, bay lear, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Cover and cook on low for 8-9 hours, or until meat and vegetables are tender. Remove corned beef and vegetables to a platter and cover with foil. Place cabbage in Crock Pot and cook until crisp-tender, about 15 minutes. If you like soggy cabbage, then add it in with the other vegetables, but my prefence is crisp-tender cabbage.