Do you want to learn how to make the most delicious and Authentic Cuban Ropa Vieja Recipe using your slow cooker? You've landed in the right place! Ropa Vieja, which translates to "old clothes," is a Cuban classic known for its tender shredded beef and rich tomato-based sauce, packed with crisp bell peppers. By using a slow cooker, you can achieve the same delicious flavor with minimal effort.
Ropa Vieja is a traditional Cuban dish with a captivating history. Legend has it that a poor man once cooked his old, worn-out clothes in a savory broth, and when he pulled them apart, the result was a tender and flavorsome dish that everyone loved. While the tale may be folklore, the dish itself has a history that dates back to the Canary Islands, from where it made its way to Cuban cuisine. Today, Ropa Vieja is celebrated for its robust flavors, tender beef, and colorful array of bell peppers, making it a favorite choice for family feasts.
Why We Love This Recipe:
- It's authentic - Cuban flavors will deliver you right into the heart of Havana.
- It's easy - Simple and convenient slow cooker preparation, perfect for busy cooks.
- It's hearty - This dish will satisfy your hunger.
If you like this Family Favorite Dinner Recipe, you may also like our perfectly cooked Filet Mignon or this delicious Greek Style Lemon Chicken.
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INGREDIENTS
- Flank Steak - High-quality flank steak forms the foundation of this dish, delivering rich beefy flavors and tender shreds.
- Beef Consomme - A can of beef consomme enhances the meat's taste and adds depth to the sauce.
- San Marzano Tomatoes - The large can of San Marzano tomatoes brings a burst of sweet, tangy flavor to the dish.
- Red Wine - A splash of red wine complements the meat and balances the sauce's acidity.
- Green Bell Pepper and Red Bell Pepper - Vibrant bell peppers add color, crunch, and a mild sweetness to the dish.
- Onion - Large yellow onions provide a savory base for the sauce.
- Garlic - A few cloves of garlic infuse the dish with aromatic goodness.
- Bay Leaves - These aromatic leaves contribute a subtle earthy flavor.
- Cumin, Paprika, and Oregano - The perfect blend of spices that elevates the dish to authentic Cuban heights.
- Olive Oil - A dash of olive oil for sautéing and enriching the flavors.
- Coarse Salt and Black Pepper: To season the dish to perfection.
- Spanish Olives - The perfect tangy addition to enhance the overall taste.
- Garnish - Fresh cilantro to add a burst of herbal freshness.
Note: Refer to the recipe card below for exact quantities.
Instructions
HOW TO MAKE: STEP ONE: Prepare the Flank Steak
- Season the flank steak generously with coarse salt and black pepper.
STEP TWO: Sear the Flank Steak
- In a large skillet over medium-high heat, sear the seasoned flank steak for 2-3 minutes on each side until browned. Then, transfer it to your crock pot.
STEP THREE: Prepare the Sauce
- Deglaze the skillet with red wine, scraping up any browned bits. Add the wine, beef consomme, San Marzano tomatoes (slightly crushed), sliced green and red bell peppers, onions, minced garlic, bay leaves, cumin, paprika, and oregano to the slow cooker with the flank steak.
STEP FOUR: Slow Cook
- Cover the crock pot and cook on low heat for approximately 6 hours or until the flank steak is tender and easily shreds apart.
Substitutions
- Flank Steak - If you don't have flank steak, try using chuck roast or beef chuck shoulder for equally delicious results.
- Bell Peppers - Experiment with different bell pepper varieties, such as yellow or orange, to add additional color and flavor to your Ropa Vieja.
- Olives - If Spanish olives are not available, substitute with green olives or pimento-stuffed olives for a twist on the traditional flavor.
Variations
- Protein - Swap the beef with boneless, skinless chicken thighs for a chicken version of this Cuban classic.
- Diet - Create a meatless vegetarian version by replacing the beef with a combination of your favorite vegetables, like mushrooms, zucchini, and eggplant.
EQUIPMENT
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- Crockpot or Slow Cooker
- Frying pan or Cast iron skillet
- Knife
- Cutting board
- Colander
STORAGE
Store in the refrigerator in an airtight container for 3-4 days.
This dish is freezer friendly.
Top Tips
For an intensified flavor, sear the flank steak before slow cooking.
Make a larger batch and freeze the extras for a quick and delicious meal on a busy day.
MORE RECIPES
Have leftover ingredients?
- Olives make great salad toppers. We like them in this Loaded Veggie Salad.
- Try using the leftover flank steak in tacos or quesadillas for a delightful Tex-Mex twist.
- Repurpose the sauce as a base for a Cuban-style beef stew by adding potatoes, carrots, and peas.
In the mood for a similar dish?
Try these other Cuban Cuisine and Spanish dishes:
Need something to pair this with?
- Ropa Vieja pairs perfectly with fluffy yellow rice and black beans for a wholesome Cuban meal.
- Enjoy it with sweet plantains for a touch of tropical sweetness.
More dinner recipes you will love:
FAQ
Yes! To make Instant Pot Ropa Vieja, follow similar steps, but pressure cook for 45-60 minutes on high pressure instead. Perform a natural release for 20+ minutes to reach desired tenderness.
The flank steak should be tender and easily shredded apart with a fork when it's done cooking.
Using flank steak as the primary cut of beef, slow-cooking the meat until it shreds easily, and incorporating a flavorful mix of bell peppers, onions, garlic, and Cuban spices are the key elements for this dish to stay true to its Cuban roots.
📖 Recipe
Authentic Cuban Ropa Vieja Recipe (Slow Cooker)
Equipment
- Slow Cooker or Crock Pot
Ingredients
- 3 lbs Flank steak
- 1 can Beef Consomme
- 1 28oz. can San Marzano tomatoes
- ½ cup Red wine
- 1 med Green bell pepper sliced into strips
- 1 med Red bell pepper sliced into strips
- 2 med Onion cut into ⅛ sections
- 6 cloves Garlic minced
- 2 qty Bay leaves
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 tablespoon Oregano
- 3-4 tablespoons Olive oil
- 1 teaspoon Coarse Salt or to taste
- ½ teaspoon Pepper or to taste
- 12 qty Spanish Olives
- Cilantro for garnish
Instructions
- Season the flank steak generously with salt and pepper. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Sear the flank steak for 2-3 minutes on each side until browned. Remove from the skillet and transfer it to a plate.
- Add red wine to the skillet and deglaze the pan, scraping up any browned bits.
- Transfer the contents of the skillet to the crockpot.
- Add the seared flank steak, beef consomme, San Marzano tomatoes, sliced green and red bell peppers, onions, minced garlic, bay leaves, cumin, paprika, and oregano to the crockpot. Gently squeeze the tomatoes to release their juices.
- Cover the crockpot with the lid and cook on low heat for 6 hours, or until the flank steak is tender and easily shreds apart.
- Once the cooking time is complete, remove the flank steak from the crockpot and shred it using two forks. Discard the bay leaves.
- Use a stick blender to blend the sauce in the crockpot until smooth. (See notes below to create a thicker sauce).
- Return the shredded flank steak to the sauce in the crockpot and add Spanish olives. Stir everything together to combine.
- Allow the mixture to heat through for an additional 15-20 minutes on low heat.
- Serve the delicious flank steak stew over rice and beans, and garnish with fresh cilantro, if desired.
Notes
-
- Flank Steak - If you don't have flank steak, try using chuck roast or beef chuck shoulder for equally delicious results.
-
- Bell Peppers - Experiment with different bell pepper varieties, such as yellow or orange, to add additional color and flavor to your Ropa Vieja.
-
- Olives - If Spanish olives are not available, substitute with green olives or pimento-stuffed olives for a twist on the traditional flavor.
Nutrition
Congratulations! You are well on your way to mastering the art of slow cooker ropa vieja. We hope your loved ones enjoy this memorable and authentic Cuban meal. Happy cooking!
Food Safety
Cook beef, pork, veal & lamb steaks, chops, and roasts to a minimum internal temperature of 145 °F (62.8 °C)
- Create a clean work area.
- Wash hands after touching raw meat or seafood.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
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