Cuban Ropa Vieja (Print Version)
# Ingredients:
→ Meat & Main Components
01 -
About 2 pounds of flank steak
02 -
2 cups of beef stock
03 -
A couple of spoonfuls of vegetable oil, for browning
→ Seasoning Sauce Bits
04 -
1 tablespoon of vinegar
05 -
2 scoops of olive oil
06 -
2 tablespoons of tomato puree
07 -
A cup of tomato sauce
→ Veggie Mix & Flavor
08 -
A quarter cup of freshly chopped cilantro
09 -
4 garlic cloves, finely minced
10 -
A full, medium-sized onion, sliced thinly
11 -
A whole bell pepper, cut into strips
12 -
One teaspoon of ground cumin
# Instructions:
01 -
Warm up the vegetable oil over medium-high on a big pan. Drop in the steak once it's hot, and brown it thoroughly for about 4 minutes per side. Searing makes a flavorful crust for the beef.
02 -
Move the browned flank steak to your slow cooker. Add in the tomato sauce and beef stock, then stir the tomato paste in until it blends well.
03 -
Toss the cilantro, minced garlic, cumin, sliced onion, bell pepper strips, olive oil, and vinegar into the slow cooker. Mix softly to spread evenly around the steak.
04 -
Put the lid on the slow cooker and let it work its magic! Set it for Low to cook 8-10 hours or switch to High for around 4 hours. It's done when the beef is so tender you can pull it apart with a fork.
05 -
When the steak's soft and done, take two forks and break the meat into shreds right in the slow cooker. Stir it well to blend the sauce and veggies with the beef, and it's ready to serve!
# Notes:
01 -
The name Ropa Vieja translates to old clothes in Spanish—it’s called that because the shredded beef looks like torn, worn-out fabric.
02 -
Pair it traditionally with white rice, fried plantains, and black beans for a complete Cuban dish.