Cuban Ropa Vieja: A Taste Of Cuban Heaven
Prep: 15 minutes
Cook: 10 hours
Yields: 4 servings
Get ready to transport your taste buds to the vibrant streets of Cuba with this mouth-watering Ropa Vieja recipe!
This classic Cuban dish is a staple for a reason – tender shredded beef, rich tomato sauce, and a hint of cumin all come together in perfect harmony. And the best part? It’s ridiculously easy to make!
First, heat up some vegetable oil in a large skillet over medium-high heat. Add in that gorgeous flank steak and cook until it’s browned on both sides, about 4 minutes per side. Don’t worry if it’s not cooked through – we’ll get to that later!
Next, transfer the steak to a slow cooker (because who doesn’t love a good slow cooker recipe?) and pour in that delicious beef broth and tomato sauce. Add in some tomato paste, sliced green bell pepper, onion, garlic, cumin, cilantro, olive oil, and vinegar. Stir until everything is well blended and cozy.
Cover that slow cooker and let it do its magic for up to 10 hours on Low or 4 hours on High. When it’s done, shred that steak with two forks (because you’ll want to get in there and get your hands dirty!) and serve it up with some fluffy rice, crispy tortillas, or whatever your heart desires.
This Ropa Vieja is the perfect comfort food for a chilly evening or a lazy Sunday afternoon. And don’t even get me started on the leftovers – they’re just as delicious the next day!
So go ahead, give this recipe a try, and let the flavors of Cuba transport you to a world of deliciousness!
Printable Recipe
Ingredients
- 1 lb flank steak
- 1 cup beef broth
- 1 cup tomato sauce
- 2 tablespoons tomato paste
- 1 green bell pepper, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1/4 cup cilantro, chopped
- 2 tablespoons olive oil
- 2 tablespoons vinegar
- vegetable oil for cooking
Instructions
- 1. Heat vegetable oil in a large skillet over medium-high heat.
- 2. Add flank steak to the skillet and cook until browned on both sides, about 4 minutes per side.
- 3. Transfer the steak to a slow cooker.
- 4. Pour in beef broth and tomato sauce into the slow cooker.
- 5. Add tomato paste, sliced green bell pepper, onion, garlic, cumin, cilantro, olive oil, and vinegar to the slow cooker.
- 6. Stir until everything is well blended.
- 7. Cover the slow cooker and cook on Low for up to 10 hours or on High for 4 hours.
- 8. Once done, shred the steak with two forks and serve with rice or tortillas.
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