The authentic recipe of “Ropa Vieja” in the Cuban style, is a simple dish, but nonetheless still delicious. On the internet you can find endless varieties (especially in the English language) that have nothing to do with the original recipe that you find at restaurants in Miami. The classic manner in which to prepare it has you boil the meat until it softens, place it in a bowl until it cools, and then shred it well. Afterwards, the sauce is done separately and mixed in with the meat. But here I have adapted the recipe for a slow cooker. I personally love that kind of cooking! Well here’s how you do it:
Cuban Beef Ropa Vieja
- 3 pound beef flank steak.
- 2 tbs oil.
- 1 onion, sliced.
- 3 cloves garlic, minced.
- 1 green bell pepper, sliced.
- 1 red bell pepper, sliced.
- 1 cup tomato sauce.
- 1- 2 bay leaf.
- 1 tsp salt.
- 1 tsp parsley.
- 1/8 tsp cumin.
- 1/8 tsp oregano.
- 1/8 tsp black pepper.
- 1/2 cup golden cooking wine. No apple cider vinegar
- 1 cup Manzanilla olives (optional)
- In a bowl, add the tomato sauce, golden wine, salt, oregano, cumin, oil, black pepper, parsley, garlic and bay leaf; stir and pour in the slow cooker.
- Add the flank steak to the slow cooker. Flip it around in the sauce until it gets coated.
- Combine right on top of the meat, onions, and the bell peppers.
- Cover and cook on low for 9 hours without opening the lid during the cooking period. Shred the meat with 2 forks right in the slow cooker, put more salt if you want, add the olives and stir. Cover again and let in the slow cooker for 15 minutes more in low setting, to steam the olives. (This is because if you put the olives beforehand, the sauce will get bitter and you will overcook olives.)
White rice is a good side for this recipe.
Categories: Main dishes