Go Back
+ servings
Ropa Vieja, shredded beef, cuban, recipe, slow cooker, crockpot, easy, roast, beef,
Print

Ropa Vieja - Cuban Shredded Beef

Cuban shredded beef in a tomato based sauce flavored with peppers, onions, and garlic and more! 
Servings 8
Author Coco and Ash

Ingredients

  • 2-3 pound flank steak (you could also use chuck)
  • 1 tbsp adobo seasoning (if you don't have adobo, use 1.5 teaspoons of salt and 1.5 teaspoons of garlic powder)
  • 1 green bell pepper sliced into strips
  • 1 red bell pepper sliced into strips
  • 1 large yellow onion sliced into strips
  • 6 large garlic cloves peeled and chopped
  • 1/2 cup green spanish olives (optional but highly recommended)
  • 1 cup white cooking wine
  • 28 ounce can of tomato puree
  • 6 ounce can of tomato paste
  • 1 tsp each: ground cumin, dried oregano, white sugar, salt

Instructions

  • Take your flank steak and rub each side down with the adobo seasoning then add it to the slow cooker.
  • Slice your peppers, onion, and garlic and add those to the slow cooker along with the olives. 
  • In a large bowl, whisk together your white wine, tomato puree, tomato paste, and seasonings and then add that in the slow cooker. 
  • Cook on low for 8 hours. 
  • After the 8 hours, remove just the meat and shred with 2 forks. Ropa vieja is traditionally served shredded very finely so I don't leave any large chunks. Add the meat back in the slow cooker and cook for 20 more minutes. 
  • During that 20 minutes is when I make my rice using my rice cooker
  • I serve my ropa vieja over the white rice with a big extra scoop of the sauce on top!