Description
A traditional Cuban dish made with slow-cooked flank steak, creating tender, flavorful shredded beef served with vibrant toppings.
Ingredients
- 2 pounds flank steak
- 1 onion, chopped
- 1 bell pepper, chopped
- 4 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon ground cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a slow cooker, place the flank steak, chopped onion, chopped bell pepper, and minced garlic.
- Add the diced tomatoes, beef broth, tomato paste, olive oil, red wine vinegar, cumin, oregano, salt, and pepper.
- Cover and cook on low for 7-8 hours or high for 4-5 hours until the beef is tender and easily shredded.
- Remove the beef, shred it with two forks, and return it to the slow cooker. Stir to combine with the sauce.
- Serve hot, garnished with fresh cilantro.
Notes
Ropa Vieja tastes even better the next day. Store leftovers in an airtight container for a quick lunch or dinner option.
