Description
This authentic Cuban Ropa Vieja recipe features tender shredded flank steak cooked slowly in a savory tomato sauce with bell peppers, onions, and spices. Perfect served over rice or wrapped in tortillas, it is complemented by sides like sour cream, cheese, and fresh cilantro for a flavorful Cuban meal.
Ingredients
Main Ingredients
- 1 tablespoon vegetable oil
- 2 pounds beef flank steak
- 1 cup beef broth
- 1 (8 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 green bell pepper, seeded and sliced into strips
- 1 small onion, sliced
- 2 cloves garlic, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chopped fresh cilantro
- 1 tablespoon olive oil
- 1 tablespoon white vinegar
Instructions
- Brown the flank steak: Heat the vegetable oil in a large skillet over medium-high heat. Add the flank steak and cook for about 4 minutes on each side until well browned to develop flavor and a rich crust.
- Transfer and add ingredients: Move the browned steak to a slow cooker. Pour in the beef broth and tomato sauce. Add the tomato paste, sliced green bell pepper, onion, chopped garlic, ground cumin, fresh cilantro, olive oil, and white vinegar. Stir everything until well combined to create a flavorful cooking liquid.
- Slow cook the meat: Cover the slow cooker and cook the mixture on Low heat for up to 10 hours, or on High heat for 4 hours. This slow cooking process breaks down the meat fibers and allows the flavors to meld perfectly.
- Shred the steak: After cooking, use two forks directly in the slow cooker to shred the flank steak into tender strips. Mix the shredded meat with the sauce and vegetables to coat thoroughly before serving.
Notes
- For best results, brown the meat well to enhance the flavor.
- This dish can be served over white rice or rolled inside warm tortillas for a Cuban-style wrap.
- Optional toppings include sour cream, shredded cheese, and fresh chopped cilantro for added richness and freshness.
- Adjust vinegar and seasoning to taste for a more balanced tang.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
