Cuban Beef Dish (Print Version)
# Ingredients:
→ Meat & Base
01 -
2 tablespoons vegetable oil for browning
02 -
2 cups beef stock
03 -
2 pounds of flank steak
→ Sauce Components
04 -
2 tablespoons olive oil
05 -
2 tablespoons thick tomato paste
06 -
1 tablespoon of vinegar
07 -
1 cup of smooth tomato sauce
→ Vegetables & Seasonings
08 -
4 garlic cloves, finely chopped
09 -
1 medium onion, cut into slices
10 -
1/4 cup freshly chopped cilantro
11 -
1 teaspoon of ground cumin
12 -
1 large bell pepper, sliced thinly
# Instructions:
01 -
Add vegetable oil to a hot skillet on medium-high heat, then place the steak in. Sear both sides for roughly four minutes each, till it gets a golden-brown crust.
02 -
Move the browned meat into your slow cooker. Pour in the tomato sauce and beef stock, and stir in the tomato paste so everything mixes well.
03 -
Gently stir in slices of onions and peppers, the minced garlic, ground cumin, cilantro, olive oil, and vinegar around the meat.
04 -
Seal the lid on the slow cooker. Let it simmer on Low for 8-10 hours, or speed it up on High for about 4 hours. You'll know it's done if the meat falls apart when shredded.
05 -
Once the steak is soft and pulls apart easily, shred it inside the cooker with two forks. Give it a good mix with the sauce and veggies before serving.
# Notes:
01 -
Ropa Vieja translates to 'old clothes' in Spanish, likened to the shredded texture of the beef.
02 -
Pair it with steamed white rice, creamy black beans, and crispy fried plantains for a traditional Cuban plate.