Cuban Ropa Vieja (Print Version)
# Ingredients:
→ Meat & Base
01 -
2 cups of beef stock
02 -
2 tablespoons of oil for browning
03 -
2 pounds of flank steak cuts
→ Sauce Components
04 -
2 tablespoons of olive oil
05 -
1 cup canned tomato sauce
06 -
A tablespoon of plain vinegar
07 -
2 tablespoons of thick tomato paste
→ Vegetables & Seasonings
08 -
1 medium onion sliced thinly
09 -
1 teaspoon ground cumin spice
10 -
1 large bell pepper in slices
11 -
4 minced garlic cloves
12 -
1/4 cup of fresh cilantro, chopped up
# Instructions:
01 -
Warm some oil in a big pan over fairly high heat. Toss in the flank steak and cook each side for about 4 minutes until it’s got a nice crust on the outside.
02 -
Place the browned steak in the slow cooker. Stir in the beef stock and tomato sauce, then mix until the tomato paste is blended in smoothly.
03 -
Gently toss in the bell pepper, onion, garlic, cumin, cilantro, olive oil, and vinegar. Stir lightly so everything surrounds the steak evenly.
04 -
Put on the slow cooker lid and let it go on Low for 8–10 hours or on High for about 4 hours. The steak’s ready when it’s super tender and falls apart when pulled with a fork.
05 -
When the beef is soft, use two forks to pull it into shreds straight inside the slow cooker. Give everything a good mix so the meat, sauce, and vegetables blend together nicely.
# Notes:
01 -
The dish name ‘Ropa Vieja’ translates to ‘old clothes’ in Spanish because the beef strands look like fabric pieces.
02 -
It’s typically paired with white rice, black beans, and fried plantains for a classic Cuban plate.