Cuban Ropa Vieja

Name: Recipe Card
Prep time: 7 min
Cook time: 7 h
Cuisine: Cuba

Written By: أوراق التوابل

Recipe Card

Prep Time:

7 Min

Cooking Time:

7 Hours

Serving:

10 Portion

Category:

Main Course

Cuisine:

Cuba

Featuring tender shredded beef slow cooked in a tomato-based sauce with onions and sweet peppers, this classic Cuban dish is bursting with bold, rich flavors. Easy to make and even easier to devour, your family will love this recipe for Cuban beef!

Traditionally, ropa vieja flank steak is served with rice. However there are some versions of this classic dish that serve potatoes, mixed and cooked right in, with beef.

Ingredients

2 – 2 ½ Pounds Flank Steak – trimmed of excess fat and cut in ½ if large

1 ½ - 2 tbsp Siesta Key Spanish Blend

Kosher Salt and Ground Black Pepper - to taste

1 tbsp Neutral Oil (such as canola or vegetable)

1 medium Yellow Onion – thinly sliced

2 large Bell Peppers – seeded and thinly sliced (1 red & 1 green)

3 cloves Garlic – minced

1 large Bay Leaves

1 (14.5 ounce) can Crushed Tomatoes

1 Cup low-sodium Beef Stock

2 tbsp Tomato Paste

1 tbsp Red Wine Vinegar (substitute with 1 tbsp Apple cider vinegar)

2 tsp each: Dried Cumin & Dried Oregano

½ Cup Pimento-stuffed Olives – halved + 1 TBS of olive brine (optional)

Serving Suggestions: Chopped Cilantro, Lime Wedges, White Rice, Cuban Black Beans, Fried Plantains or Plantain Chips

Instruction

1

Season beef: Place the flank steak on a clean work surface and pat it dry with paper towels. Then, season the beef generously on both sides with Siesta Key Spanish Blend, salt and pepper. Set aside.

2

Sear steak (optional but recommended): Heat the oil in a large skillet over medium-high heat. Working in two batches if necessary to prevent overcrowding the pan, add the flank steak to the hot pan. Sear for 3-4 minutes per side, or until the steak is browned and well caramelized on the outside. Remove steak from the pan and set aside. (Tip: If you had to cut the steak in half, repeat searing the other half of the steak in the hot pan, adding more oil as necessary.)

3

Layer Ingredients in Crock Pot: Add the bay leaf, crushed tomatoes, stock, tomato paste, vinegar, cumin and oregano to the slow cooker. Stir to combine. Then, add the seared steak to the slow cooker, submerging it into the sauce. Finally, add the onions, bell peppers and garlic on top of the seared meat. Season everything with salt and pepper; then, stir to combine.

4

Slow Cook: Cover the crockpot and slow cook on LOW for 7-8 hours (or HIGH for 4 hours - SEE NOTES), or until meat can easily be shredded. Remove the bay leaf and discard it.

5

Shred the beef: Remove the top from the slow cooker and use 2 forks to pull the beef apart into long shreds.

6

Add the olives and brine (if using): Stir to combine. Taste the cuban beef and sauce; adjust for seasoning with salt and pepper as needed.

7

Serve: Garnish the ropa vieja with chopped cilantro. Transfer the cuban beef to bowls or plates and serve with lime wedges, rice, and black beans on the side if desired. Enjoy! ❤️.