Slow Cooker Cuban Ropa Vieja

Name: Slow Cooker Cuban Ropa Vieja
Prep time: 25 min
Cook time: 480 min
Total time: 505 min
Yield: 6 servings
Cuisine: Cuban
Ingredients: 2 lbs flank steak; 2 tbsp olive oil; 1 large yellow onion, thinly sliced; 1 green bell pepper, thinly sliced; 1 red bell pepper, thinly sliced; 6 garlic cloves, minced; 14 oz crushed tomatoes; 2 tbsp tomato paste; 1 cup beef broth (gluten-free); 1/2 cup dry white wine (or extra beef broth); 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp smoked paprika; 1 tsp salt; 1/2 tsp black pepper; 1/2 cup pimiento-stuffed green olives, sliced; 2 tbsp capers, drained; 2 bay leaves; 1/4 cup fresh cilantro, chopped

Classic Cuban braised flank steak slow-cooked in a savory tomato sofrito with olives and peppers until it shreds into tender, flavorful strands. Serve over white rice with black beans for an authentic island meal.

505 minMediumServes 6430 cal/serving

CubanDinnerSlow CookerStandardHigh FiberHigh ProteinDairy-FreeGluten-FreeCorn-Free

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Ingredients

2 lbs flank steak
2 tbsp olive oil
1 large yellow onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
6 garlic cloves, minced
14 oz crushed tomatoes
2 tbsp tomato paste
1 cup beef broth (gluten-free)
1/2 cup dry white wine (or extra beef broth)
1 tsp ground cumin
1 tsp dried oregano
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
1/2 cup pimiento-stuffed green olives, sliced
2 tbsp capers, drained
2 bay leaves
1/4 cup fresh cilantro, chopped

Instructions

1

Heat 2 tbsp olive oil in a large skillet over high heat. Pat 2 lbs flank steak dry, season with 1 tsp salt and 1/2 tsp black pepper, and sear 2-3 minutes per side until browned. Transfer to the slow cooker.
2

Add 1 large thinly sliced yellow onion, 1 thinly sliced green bell pepper, and 1 thinly sliced red bell pepper to the skillet; cook 3 minutes over medium heat. Add 6 minced garlic cloves and 2 tbsp tomato paste and cook 1 minute more. Transfer to the slow cooker.
3

Pour 14 oz crushed tomatoes, 1 cup beef broth (gluten-free), and 1/2 cup dry white wine (or extra beef broth) over the beef. Add 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp smoked paprika, and 2 bay leaves.
4

Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until the beef shreds easily with two forks and reaches an internal temperature of 190°F (88°C) for proper shredding tenderness.
5

Remove the beef and shred with two forks. Remove and discard the bay leaves. Stir in 1/2 cup sliced pimiento-stuffed green olives and 2 tbsp drained capers. Return shredded beef to the slow cooker and stir to combine.
6

Serve over white rice garnished with 1/4 cup chopped fresh cilantro.

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Questions

What internal temperature should Slow Cooker Cuban Ropa Vieja reach?

For Slow Cooker Cuban Ropa Vieja, the target internal temperature is 190 F (about 90 C), given in step 4. A probe thermometer removes the guesswork.

Can I skip the searing in Slow Cooker Cuban Ropa Vieja?

Step 1 reads: "Pat 2 lbs flank steak dry, season with 1 tsp salt and 1/2 tsp black pepper, and sear 2-3 minutes per side until browned." You can, but you give up flavor. The browning in step 1 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

What can I use instead of capers in Slow Cooker Cuban Ropa Vieja?

The entry for Slow Cooker Cuban Ropa Vieja calls for 2 tbsp capers, drained. In its place: Chopped green olives give the same briny pop.

Can I use another cut instead of flank steak in Slow Cooker Cuban Ropa Vieja?

Flank, skirt, hanger and flat iron swap freely at the same weight. Slice whichever you use across the grain, or it eats tough. As written, the entry for Slow Cooker Cuban Ropa Vieja uses 2 lbs flank steak.

How much protein is in Slow Cooker Cuban Ropa Vieja?

One serving (the recipe makes 6) has 26 g of protein in about 430 calories, alongside 51 g carbohydrate and 16 g fat, plus 5 g fiber and 435 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

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