Cuban Ropa Vieja Recipe (Slow Cooker)
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.
Servings: 8
Calories: 273kcal
Equipment
- Slow Cooker or Crock Pot
- Knife
- Cutting board
Ingredients
- 3 lbs flank steak
- 1 10.5 ounce can beef consomme
- 1 28oz. can San Marzano tomatoes crushed by hand
- ½ cup red wine cabernet or merlot
- 1 medium green bell pepper sliced into strips
- 1 medium red bell pepper sliced into strips
- 1 large onion diced
- 6 cloves garlic minced
- 2 bay leaves
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 tablespoon oregano
- 3-4 tablespoons olive oil
- 1 teaspoon kosher salt or to taste
- ½ teaspoon pepper or to taste
Garnish
- Spanish olives
- cilantro
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 if desired).
- 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 10 minutes on low heat.
- Serve the delicious flank steak stew over rice and beans, and garnish with fresh cilantro, if desired.
Video
Notes
Convenience If you prefer a quicker and more convenient approach to searing, you can skip this step and directly place the raw flank steak into the crockpot along with the other ingredients. Cook on low heat for 7-8 hours or until tender.
Thicker Sauce To achieve a thicker sauce, simply remove some of the liquid and bring it to a gentle boil. This reduction method intensifies the flavors and results in a perfectly rich consistency for your dish.
Storage: Store in the refrigerator in an airtight container for 3-4 days.
Freeze: Let the Ropa Vieja cool completely, then transfer to airtight containers or freezer bags for up to 3 months.
Reheat Pour into a microwave-safe dish and microwave on medium power for 2-3 minutes, or reheat on the stovetop in a saucepan on low-medium heat.
Substitutions
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- Flank Steak: Use chuck roast or beef chuck shoulder for equally delicious results.
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- Bell Peppers: Experiment with different bell pepper varieties, such as yellow or orange, to add more color and flavor to your Ropa Vieja.
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- Olives: Substitute with green olives or pimento-stuffed olives.
Nutrition
Serving: 1serving | Calories: 273kcal | Carbohydrates: 6g | Protein: 38g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 102mg | Sodium: 822mg | Potassium: 744mg | Fiber: 2g | Sugar: 2g | Vitamin A: 697IU | Vitamin C: 34mg | Calcium: 71mg | Iron: 4mg
