Cuban Ropa Vieja (Recipe for Crock Pot and Slow Cooker)
This Slow Cooker Ropa Vieja recipe is comforting, rich and an absolute breeze to make! Bursting with bold, hearty flavors, this classic Cuban shredded beef slow cooked in a tomato-based sauce with onions and peppers is sure to become your family's favorite go-to dinner!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
ServingSuggestions:Chopped Cilantro, Lime Wedges, White Rice, Cuban Black Beans, Fried Plantains or Plantain Chips
Instructions
Season beef: Place the flank steak on a clean work surface and pat it dry with paper towels. Then, season the beef generously on both sides with Sazon, salt and pepper. Set aside.
Sear steak (optional but recommended): Heat the oil in a large skillet over medium-high heat. Working in two batches if necessary to prevent overcrowding the pan, add the flank steak to the hot pan. Sear for 3-4 minutes per side, or until the steak is browned and well caramelized on the outside. Remove steak from the pan and set aside. (Tip: If you had to cut the steak in half, repeat searing the other half of the steak in the hot pan, adding more oil as necessary.)
Layer Ingredients in Crock Pot: Add the bay leaf, crushed tomatoes, stock, tomato paste, vinegar, cumin and oregano to the slow cooker. Stir to combine. Then, add the seared steak to the slow cooker, submerging it into the sauce. Finally, add the onions, bell peppers and garlic on top of the seared meat. Season everything with salt and pepper; then, stir to combine.
Slow Cook: Cover the crockpot and slow cook on LOW for 7-8 hours (or HIGH for 4 hours - SEE NOTES), or until meat can easily be shredded. Remove the bay leaf and discard it.
Shred the beef: Remove the top from the slow cooker and use 2 forks to pull the beef apart into long shreds.
Add the olives and brine (if using), and stir to combine. Taste the cuban beef and sauce; adjust for seasoning with salt and pepper as needed.
Serve: Garnish the ropa vieja with chopped cilantro. Transfer the cuban beef to bowls or plates and serve with lime wedges, rice, and black beans on the side if desired. Enjoy immediately.
Notes
Sazon Spice: If using homemade sazon seasoning mix, you can season the flank steak sparingly with salt and pepper.
Flank Steak Substitutes: If you are in a pinch and can’t find flank steak, you can also use skirt steak or brisket, since they have long muscle fibers similar to flank. If you do not eat red meat, you can substitute 3 pounds of boneless skinless chicken breasts or thighs for the beef.
Browning the Beef: While not mandatory, I highly recommend searing the flank steak in a skillet until well browned before adding it to the slow cooker. Searing the steak will result in a more flavorful ropa vieja. If your flank steak is too large to fit in the skillet, cut it in half (crosswise) and brown the steak in 2 batches.
Slow Cooking: While you can cook the flank steak on high in the slow cooker, I really recommend cooking it on LOW, as it will yield a more melt-in-your-mouth tender beef!
Leftovers: Allow any leftover Cuban Ropa Vieja Beef to cool completely to room temperature before storing in an airtight container in the refrigerator for up to 5 days. Alternatively, you can freeze it for up to 2 months.
Recipe serves: 8-10
Nutrition information is an estimate based upon 10 servings. Exact information will depend upon the brands of ingredients and precise measurements used.