Cuban Ropa Vieja342 Reviews
- Prep: 15 min
- Cook: 4 hr
- Ready In: 4 hr 15 min
“This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side.” - by MASTER815K
Original recipe yields 6 servings
- Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
- Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.
Amount Per Serving (6 total)
- 261 cal
- 15.8 g
- 9.9 g
Based on a 2,000 calorie diet
Reviews (342)Rate This Recipe
"This recipe is tasty, but for the purists out there -- Cubans do not eat tortillas, sour cream, cheese, etc. Ropa vieja would be served over white rice, with a side of black beans and fried sweet plan..." See moretains. =) That's what I recommend -- I'm Cuban! =)"
"And 5 more stars too! I made this with a 4 lb chuck roast, doubled all the ingredients and added a LOT more garlic (that's my personal preference, but 2 cloves sounded way too light for this much meat..." See more!)The only other change I made was to add 2 packets of Goya sazon and some capers near the end. This recipe is as good as ANYTHING you'll get in a cuban restaurant(even in Miami). Served it with moros y christianos (black beans & white rice) for a really traditional cuban meal. A good squeeze of lime on top is all it needs. do try this..you won't be disappointed!"
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