A Taste of Havana: Slow-Cooker Ropa Vieja
Cuban-braised beef, more commonly called Ropa Vieja, is shredded flank steak in a tomato-based sauce base.Â The steak slow cooks in the sauce with the oregano and cumin giving it a great flavor.Â The normally tough flank steak shreds easily after 7 hours in the slow cooker.
While some slow cooker recipes require you to sear the meat or cook some ingredients before adding to the pot, this recipe is so quick.Â The only real prep is slicing the red peppers!
I served the ropa vieja with yellow rice and avocado.Â It was a delicious meal.Â The only disappointment was that it did not keep well.Â The leftovers just were not as tasty.
(And, I must thank Real Simple yet again!Â This is another recipe from Real Simpleâ€™s: Dinner Done Right.)
Slow-Cooker Cuban Braised Beef
- 1Â 28-ounce canÂ diced tomatoes, drained
- 2Â red bell peppers, sliced 1/2 inch thick
- 1Â onion, cut into 8 wedges
- 2Â teaspoonsÂ dried oregano
- 1Â teaspoonÂ ground cumin
- kosher salt and black pepper
- 1 1/2Â poundsÂ flank steak, cut crosswise into thirds
- 1Â cupÂ long-grain white rice
- 1Â avocado, sliced
- 1/4Â cupÂ fresh cilantro leaves
In a 5- to 6-quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin,Â 1Â½ teaspoons salt, andÂ Â¼ teaspoon pepper. Nestle the steak among the vegetables. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
25 minutes before serving, cook the rice according to the package directions.
Using two forks, shred the beef and mix it into the cooking liquid. Serve with the rice and top with the avocado and cilantro.