Slow Cooker Ropa Vieja (Cuban Beef)
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 hrs
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Total Time
5 hrs 15 mins
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Servings
12
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Calories
259 kcal
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Course
Main Course
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Cuisine
Cuban
Slow Cooker Ropa Vieja (Cuban Beef)
Description
This recipe begins by browning seasoned flank steak pieces in olive oil to develop a seared crust before transferring to a slow cooker. Onions are sautéed briefly, then combined with garlic, bay leaves, and a blend of spices including cumin, oregano, smoked paprika, and allspice, forming a fragrant base. Crushed tomatoes, white wine, and sliced carrots join the mix for acidity, sweetness, and depth. The composite cooks on low for 8 to 10 hours or high for 4 to 6 hours until the meat shreds easily.
Peppers are charred separately before adding to the cooked meat and sauce, contributing smokiness and color. Green olives offer a salty, briny counterpoint. The resulting dish presents tender, flavorful shredded beef steeped in a thick, spiced tomato sauce.
Ropa Vieja is traditionally served with rice, beans, and fried plantains, but it can also be served in sandwiches or as a low-carb meal by omitting the wine and careful sauce handling. The slow cooking guarantees a tender texture and well-developed flavors.
Ingredients
- 2 tablespoons olive oil
- 3 pounds flank steak
- 1 large onion peeled and sliced, sweet
- 5-7 cloves garlic minced
- 2 whole bay leaf
- 1 1/2 tablespoon cumin ground
- 1 tablespoon oregano dried
- 1 tablespoon smoked paprika
- 1 teaspoon ground allspice
- 28 ounce crushed tomatoes
- 1 cup white wine
- 1 cup carrot sliced
- 3 whole bell pepper three colors
- 7 ounce green olives pitted, Spanish variety
- salt
- black pepper
Instructions
- Set a large skillet over medium-high heat. Add the oil to the skillet. Cut the flank steaks in half so they fit in the skillet. Then salt and pepper them generously on both sides.
- Place the flank steaks in the skillet and brown on both sides. You may need to do this in batches if your skillet is not huge. Once the flank steaks are browned, move them to a large crockpot.
- Add the sliced onions to the skillet. Stir and saute to soften the onions. Then add them to the crockpot as well. Turn off the burner.
- Add the garlic, bay leaves, cumin, oregano, paprika, and allspice to the slow cooker. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Then stir in the tomatoes, wine, and sliced carrots.
- Cover the crockpot. Cook on LOW for 8-10 hours, or on HIGH for 4-6 hours. Once the meat can be easily shredded with a fork it's done cooking. Remove the bay leaves and shred the meat, leaving it in the sauce.
- At some point before the meat is fully cooked, char the bell peppers. You can do this by placing them directly on a gas burner, turning them with tongs as the skin blackens. You can also do this on a hot grill or under the broiler. They just need to be blistered on all sides.
- Once the peppers are blistered, place them in a large zip bag and let them steam for 15 minutes. Then peel off the waxy skins, remove the stems and seeds, and slices them into thin slivers.
- Drain the olives and cut them in half. Then stir the olives and pepper strips into the beef. Serve warm.
Notes
- Serve traditionally with rice, beans, and fried plantains, or in sandwiches with cheese.
- For a low-carb or keto-friendly version, substitute broth for wine and limit sauce volume.
- Remove bay leaves before serving to avoid bitterness.
- Char bell peppers prior to adding for added smoky flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Serving | 4oz | |
| Calories | 259kcal | 13% |
| Carbohydrates | 10g | 3% |
| Protein | 26g | 52% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 68mg | 23% |
| Sodium | 417mg | 17% |
| Potassium | 705mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 2305IU | 46% |
| Vitamin C | 8.7mg | 10% |
| Calcium | 85mg | 9% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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