Description
Succulent Cuban ropa vieja delivers a symphony of tender shredded beef braised in zesty tomato sauce, reflecting generations of Caribbean culinary passion. Simmered with bell peppers and aromatic spices, you’ll savor each comforting bite of this soulful classic.
Ingredients
Scale
Main Protein:
- 2 pounds flank steak
Vegetables and Aromatics:
- 1 large bell pepper, sliced
- 1 medium onion, sliced
- 4 garlic cloves, minced
- 1/4 cup chopped fresh cilantro
Liquids and Seasonings:
- 2 cups beef broth
- 1 cup tomato sauce
- 2 tablespoons tomato paste
- 2 tablespoons vegetable oil
- 2 tablespoons olive oil
- 1 tablespoon vinegar
- 1 teaspoon ground cumin
Instructions
- Sear the flank steak in a hot skillet with vegetable oil over medium-high heat for 4 minutes per side, creating a rich golden-brown crust.
- Transfer the browned meat to a slow cooker, ensuring all caramelized surfaces are preserved.
- Pour beef broth and tomato sauce into the slow cooker, whisking tomato paste until smooth and fully integrated.
- Chop bell peppers, onions, and garlic, then add to the liquid base along with cumin, fresh cilantro, olive oil, and vinegar.
- Thoroughly mix all ingredients, coating the meat evenly with the aromatic sauce.
- Cover slow cooker and cook on low temperature for 8-10 hours, or on high for 4-6 hours, until meat becomes exceptionally tender and easily separates.
- Remove meat from slow cooker and use two forks to meticulously shred the beef into delicate, thin strands.
- Return shredded meat to the cooking liquid, gently stirring to ensure each strand is saturated with the rich, flavorful sauce.
- Let the ropa vieja rest for 10-15 minutes before serving to allow flavors to fully meld and intensify.
Notes
- Choose a well-marbled flank steak for maximum tenderness and rich flavor when slow-cooking.
- Pat the meat dry before searing to achieve a beautiful golden-brown crust that locks in juicy flavors.
- Use a robust beef broth to enhance the depth and complexity of the sauce’s overall taste profile.
- For a gluten-free version, ensure all ingredients like tomato sauce and broth are certified gluten-free and replace regular vinegar with apple cider vinegar.
- Prep Time: 10 minutes
- Cook Time: 4 hours (High) or 10 hours (Low)
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: Cuban
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg