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Cuban Ropa Vieja Recipe

Recipe by: Kate Phillips Masterson

"This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook4 h
  • Ready In4 h 15 m
  • 1Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
  • 2Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.
Footnotes
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
Ingredients
  • 6 servings
  • 261 cals
  • 1 tablespoon vegetable oil
  • 2 pounds beef flank steak
  • 1 cup beef broth
  • 1 (8 ounce) can tomato sauce
  • 1 small onion, sliced
  • 1 green bell pepper, seeded and sliced into strips
  • 2 cloves garlic, chopped
  • 1 (6 ounce) can tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon chopped fresh cilantro
  • 1 tablespoon olive oil
  • 1 tablespoon white vinegar
Nutrition

Amount per serving ( 5 total)

  • Calories:
    261
    13%
  • Fat:
    15.8
    24%
  • Carbs:
    9.9
    3%
  • Protein:
    20.5
    41%
  • Cholesterol:
    48
    16%

Based on a 2,000 calorie diet

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